Dill Pickle Soup

Prep 10 min


Cook 30 min


Ready in 40 min

Pickle lovers will adore this flavorful and simple soup for any time of the year.


  • 2 tbsp (30 mL) olive oil
  • 1   onion, chopped
  • 2   carrots, peeled and chopped
  • 2   stalks celery, chopped
  • ¼ tsp (1 mL) black pepper
  • 2   medium Russet potatoes, peeled and diced
  • 1 qt. (1 L) low-sodium vegetable broth
  • ½ cup (125 mL) pickle brine
  • 1¼ cups (300 mL) chopped dill pickles, about 6 pickle spears
  • 2 tbsp (30 mL) fresh dill, chopped, plus additional for topping
  •  Optional toppings: Sour cream or Greek yogurt and crushed dill pickle potato chips


  1. Set the Deluxe Multi Cooker to SEAR on high 10 minutes. Heat the oil for 1-3 minutes.
  2. Add the onion, carrots, and celery. Saute for 5-6 minutes, or until softened. Press CANCEL.
  3. Add the potatoes, broth, and pickle brine.
  4. Cover and set to SOUP for 15 minutes. When the time is up, press cancel and release the steam.
  5. Remove the inner pot. Use an immersion blender to puree the soup until it reaches your desired consistency.
  6. Add the chopped pickles and dill.
  7. Serve with sour cream and crushed dill pickle chips, if you’d like.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 130, Total Fat 0.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 1370 mg, Carbohydrate 21 g, Fiber 3 g, Sugars 4 g (includes 1 g added sugar), Protein 2 g

Cook's Tips:

Pureeing soup gives it a creamy texture without using cream or thickeners!

You can swap the dill for All Purpose Dill Mix.

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