Dill Pickle Soup
Easy, low carb dill pickle soup goes together in just a few minutes. It's just right for a light lunch or dinner and the flavor is truly unique.
- 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.
Calories: 167kcal | Carbohydrates: 2.8g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 2290mg | Potassium: 238mg | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 19.3mg | Calcium: 55mg | Iron: 0.5mg