Dill Pickle Soup with Bacon Bits

This creamy Dill Pickle Soup with Bacon Bits is a delightful twist on traditional soup, combining the tangy flavor of dill pickles with crispy bacon for a hearty, low-carb meal. Perfect for a cozy dinner or a unique lunch, this recipe is sure to become a family favorite.

Course Lunch

Cuisine American

Keyword Bacon Soup, Comfort Food, Dill Pickle Soup, keto soup, Low-Carb Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 350kcal

Equipment

Large pot
Slotted spoon
Immersion blender or regular blender

Ingredients

4 cups chicken broth
1 cup heavy cream
1 cup dill pickles, chopped
1 medium onion, diced (about 150 g)
3 cloves garlic, minced
4 oz bacon, diced
2 tbsp butter
1 tsp dried dill
1 tsp mustard
Salt and pepper to taste
Fresh dill for garnish (optional)

Instructions

In a large pot over medium heat, add the diced bacon. Cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
In the same pot, add the butter to the bacon grease. Once melted, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Add the chopped dill pickles and dried dill, stirring to combine. Let it simmer for about 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender, but be cautious with the hot liquid.)
Reduce the heat to low and stir in the heavy cream and mustard. Season with salt and pepper to taste. Let the soup heat through for another 5 minutes, but do not let it boil.
Ladle the soup into bowls and top with the crispy bacon bits. Garnish with fresh dill if desired.

Notes

Feel free to adjust the amount of dill pickles according to your taste preference. For a spicier kick, consider adding a dash of cayenne pepper or some chopped jalapeños. This soup can be stored in the refrigerator for up to 3 days and reheats beautifully!

Nutrition