Bowl of low carb dill pickle soup - recipe image

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.
Course Soup
Cuisine Eastern European - Low Carb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 167kcal
Author Marye


  • 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