Creamy Dill Pickle Soup with Carrots and Celery
A tangy and creamy soup featuring dill pickles and root vegetables, ideal for a cold day. This american-inspired soups ready in about 50 minutes pairs dill pickles, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, finely diced dill pickles
- 2 medium, peeled and diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 2 tablespoons butter in a large pot over medium heat. Add 1 medium diced onion, 2 medium diced carrots, and 2 diced celery stalks. Cook for 7-8 minutes until vegetables are softened and onions are translucent.
- Step 2: Stir in 1/4 cup all-purpose flour, then slowly add 4 cups chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer for 5 minutes.
- Step 3: Add 2 cups finely diced dill pickles, 1 teaspoon dill weed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 15 minutes to meld flavors.
- Step 4: Stir in 1/2 cup heavy cream and cook for 2 more minutes, until the soup is heated through and slightly thickened. Do not boil after adding cream to prevent curdling.
Frequently asked questions
How long does Creamy Dill Pickle Soup with Carrots and Celery take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Dill Pickle Soup with Carrots and Celery?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dill pickles from drying out.
Can I substitute ingredients in Creamy Dill Pickle Soup with Carrots and Celery?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Dill Pickle Soup with Carrots and Celery for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Dill Pickle Soup with Carrots and Celery?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the creamy texture and the dill pickle twist. Made it for my family and they couldn't stop eating it!
- ★★★★★
This soup was a hit at my dinner party! The dill and pickle flavor was perfect with the carrots and celery.
- ★★★★☆
The soup was good but a bit bland for my taste. I'd add more dill next time.
