This tangy, soul satisfying dill pickle soup has just under 3 net carbs per serving. It’s light and brothy – perfect for serving with a salad for a light lunch or with a burger if you’re a little hungrier. If you’re having one of those days when you are craving something with lots of flavor this is the recipe for you.
For this recipe you’ll need: chicken stock (make sure it is 0 carbs), cauliflower, dill pickles, butter, cream cheese, sour cream, dill pickle juice, pepper, cayenne, garlic powder, onion powder
I am not a cold weather person. I like my Texas summers and autumns when the temperature hovers at 80 or above. Cold makes me…. cold. Maybe it’s the hypothyroid stuff but cold hurts. It just hurts.
Quick and Easy Low Carb Dinner
Soup is quick and easy and it’s one of those things I can put into a cup and drink out of hand – with my life that’s a huge benefit. I think that when you’re on a low carb diet (or low carb eating plan if you prefer) soup can really help you stay on track because it’s easy, filling, and can be quite low in carbs and calories.
I love those rich soups with heavy cream and lots of cheese – you know the ones – but I get tired of them after awhile and I just want something light. That’s when this dill pickle soup is perfect.
I like to float a little butter on the top of the hot soup but it’s not necessary if you want to be careful about your calories. This soup likely won’t freeze well so don’t make more than you’ll eat in a couple of days.
Remember Homemade Pickles?
My mom used to make sweet pickles and my aunt used to make dill pickles then they’d trade out part of their stash when we visited in the summertime so that they’d both have a variety. When I was growing up I really never realized that there were more than just bread & butter pickles and dill pickles – it wasn’t until I was experimenting with my own pickle making that I tried mustard pickles and ginger pickles and all of the sour pickle variations.
Making this dill pickle soup has made me think about pickles – which made me think about homemade pickles – which made me remember that I hadn’t made pickles in over a decade. And y’all, that’s how my mind works. I really need to put in some cucumber vines and make pickles this summer!
Variations of Low Carb Dill Pickle Soup
This soup is delicious as it is but there are several variations that you might want to try –
- Add diced, cooked ham
- Add cooked ground beef
- Add a few tablespoons of diced tomatoes
- Diced carrots are good in this but be careful about the carbs
- Use beef broth instead of chicken broth
- Add some diced jalapeno peppers
- Since pickles are relatively low in carbs and calories you can add more chopped pickles if you want a heartier soup
You May Need…
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I have a couple of different sets of soup bowls but I especially love the sets I have with lids because I can make the soup and then store it until I’m ready for it – whether thats two hours or two days! Corningware lasts forever – even around my house!
Easy, Low Carb Dill Pickle Soup Recipe
Low calorie, low carb, lots of flavor – that’s pretty much my idea of the perfect low carb meal! This soup has all of that. I wasn’t sure that I was going to like the flavor, I mean dill pickle soup? But once I made it a couple of times I got it exactly how I wanted it and boy is it addictive.
Of course I’m the kind of person that drinks pickle juice from the jar so keep that in mind. If you’re ready for something really different then give this low carb soup a try … and let me know what you think.
If you like this recipe please give it 5 stars below – thanks!
Dill Pickle Soup
- 1 1/2 cups chicken broth
- 2/3 cups dill pickle juice
- 1/4 cup cauliflower
- 1/3 cup dill pickles , chopped
- 1 tablespoon butter , unsalted
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
- Pinch garlic powder
- Pinch onion powder
- Bring the chicken broth and dill pickle juice to a boil over high heat.
- Turn the heat to medium low and add the cauliflower.
- Cover and simmer for 5 minutes - or until the cauliflower is very tender.
- Add the pickles and simmer for a few more minutes.
- Stir in the butter, cream cheese, and sour cream.
- Whisk until the cream cheese is melted into the soup and the broth is smooth.
- Remove from heat.
- Take 1 cup of the soup and pulse in a blender until smooth - this blends up some of the cauliflower and dill pickles and helps to give the broth some body. You can skip this step if you like.
- Stir the blended soup back into the rest of the soup - add black pepper, cayenne, garlic, and onion powder.
- Ladle into two bowls, top with a pat of butter and more black pepper if desired.
- Serve steaming hot.
If you liked this dill pickle soup you may also like…
Click on the image to see the recipe. From left to right (all low carb): White Chicken Chili, Stuffed Pepper Soup, Chicken Pot Pie Soup