Gluten Free Dill Pickle Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
It may seem like a totally bizarre combo but dill pickle soup is the bomb dot com.
  • 6 cups vegetable or chicken stock
  • 5-6 potatoes, peeled and diced
  • 2 cups carrots, peeled and diced finely
  • 1 cup dill pickles, diced finely
  • 1 tablespoon dried dill (or 1 teaspoon fresh dill)
  • 1 cup sour cream
  • ¼ cup superfine brown rice flour
  • ¼ cup water
  • 1½ teaspoons Old Bay seasoning
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup reserved pickle juice
  1. Combine stock, potatoes and carrots in a large pot over medium heat. Bring to a boil and simmer until vegetables are tender, about 15 minutes.
  2. Add in dill pickles and dill. Let simmer for 5 more minutes.
  3. In a medium bowl, whisk together the sour cream, brown rice flour and water until a smooth paste forms.
  4. Drop the sour cream-flour paste into the soup a bit at a time, whisking to combine fully before adding the next amount.
  5. Optional: remove about 2 cups of the soup into a large bowl and using an immersion blender, blend until smooth and add back to the soup. (I did this once and it was nice, but definitely not a necessary step.)
  6. Add the Old Bay, black pepper, cayenne pepper and pickle juice. Whisk to combine well. Let simmer an additional 5 minutes to let the flavours meld.
Recipe by These Things I Love at