Creamy Dill Pickle Soup Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 small head of garlic
  • ½ yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, thinly sliced
  • 4 Yukon Gold potatoes, diced
  • ¾ cup diced Kosher dill pickles
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3 ½ cups vegetable broth
  • ¼ cup pickle juice
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh dill, divided
Directions
  1. Preheat the oven to 400 F.
  2. Slice the top off the head of garlic.
  3. Drizzle the exposed cloves with 1 teaspoon of olive oil, wrap in foil, and roast for 45 minutes until golden and soft.
  4. While the garlic roasts, heat the remaining olive oil in a large pot over medium heat.
  5. Add the onion, celery, and carrots and saute for 6 to 8 minutes, until softened.
  6. Stir in the potatoes, pickles, cannellini beans, broth, pickle juice, salt, pepper, and 1 tablespoon of dill. Bring to a boil, then reduce to a simmer for 20 minutes, or until the potatoes are fork tender.
  7. Once the roasted garlic is cool enough to handle, squeeze out the softened cloves and stir them into the soup.
  8. Use an immersion blender or stand up blender to puree about half the soup for creaminess, leaving some texture.
  9. Top with remaining dill, optional sour cream and serve.