Pickles have been somewhat of a sensation lately. The beloved briny cucumbers show up in everything now days from icy slushies to creamy dips and fried chips. So I say, why not soup?

There are several different recipes out there circulation around the web, but I think this variation is the best. The bold color flecks of veggies look delicious in the bright yellow broth. It’s tangy and salty, yet mild enough to enjoy a whole bowl — and then another, and another…

It’s addicting and delicious and you just might make a believer out of folks less fanatical about pickles than yourself.

I definitely recommend dill kosher pickles, because is there any other pickle? The snap makes every bite the best bite. I like to finely chop all of the ingredients to make it easy to eat and pour. Plus, I think it looks most delicious.

Serve it hot with bread and make it a meal!


Pickle Soup

Serves 6-8


  1. Pour broth into a large pot. Add potatoes, carrots and butter. Bring to boil and cook until potatoes are tender. Add pickles and continue to boil.
  2. In a medium bowl, add flour, water, and sour cream. Mix until ingredients make a paste.
  3. Drop 2 heaping tablespoons at a time into soup and vigorously whisk. Repeat. Keep whisking until all balls of the flour mixture disappear. (This might also batter your potatoes a bit, but that’s okay.)
  4. Pour pickle juice into soup. Add Old Bay, pepper, cayenne and salt (try a spoonful of broth before adding this extra salt*). Cook 5 more minutes.
  5. Serve immediately.


Also see, Easy bone broth soup.

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Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.