Keto Dill Pickle Soup Recipe - Lowcarb-ology (2024)

This tangy, soul satisfying keto dill pickle soup recipe has just under 3 net carbs per serving. It’s light, full of flavor, and that broth. That yummy broth. 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, black pepper, cayenne pepper, garlic powder, and onion powder.

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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’s just no fun. That’s why something like this pickle soup recipe warms me like a towel fresh from the dryer.

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Can you freeze this dill pickle soup?

Soup is quick and easy and it’s one of those things I can put into a cup and drink it quick which is 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 one 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 doesn’t seem to 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 when I was a kid. 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 sweet 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 make some pickle brine and plant some cucumbers and make pickles this summer!

What are some variations of Dill Pickle Soup?

This low carb dill pickle soup recipe 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 carrot is good in this but be careful about the carbs
Use beef broth or even vegetable broth instead of chicken broth
Add some diced jalapeno peppers
Add a little fresh dill
Since pickles are relatively low in carbs and calories you can add more diced pickles if you want a heartier soup

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 pickle 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. Even if you aren’t a pickle lover, this low carb recipe tastes amazing. 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 sliced dill pickles on your sandwiches or burgers, you are in for a real treat with this low carb recipe.

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

Keyword soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 167kcal

Author Katherine Peters

Ingredients

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

US Customary – Metric

Instructions

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.

Nutrition

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Click on the image to see the recipe. From left to right (all low carb): Low Carb White Chicken Chili, Low Carb Stuffed Pepper Soup, Low Carb Chicken Pot Pie Soup