I have never made such a quick and straightforward soup, until this dill pickle soup. It’s incredibly easy and tastes fantastic. The best part of this is if you let it cool, it tastes exactly like McDonald’s ‘Big Mac’ sauce and would be great on a bunless burger.
This recipe takes about 15 minutes to make, yet it’s great for the long winter nights in front of the fire! I used xanthan gum to thicken the soup…and I found that mixing it with olive oil before the soup has a better thickening effect than without the fat.
If you can’t find xanthan gum, you could always leave it as a more ‘liquid’ soup – or even add a little more cheese as that also helps thicken it!
Yields 4 servings of Keto Dill Pickle Soup
The Preparation
- 1 tablespoon butter
- 1 teaspoon fresh garlic, minced
- 1 teaspoon dried parsley
- 40 grams celery, diced
- 1/2 small onion, diced
- 90 grams dill pickle, diced
- 1/2 cup pickle juice
- 1/4 cup chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons olive oil
- 1/2 teaspoon xanthan gum
- 6 slices cooked bacon, crumbled
- 1/2 cup cheddar cheese, shredded
The Execution
1. In a deep pot, heat up the butter and minced garlic.
2. Add in your parsley, celery, onions and chopped pickles, sauteing for 5 minutes.
3. Pour in your pickle juice, chicken broth and heavy cream. Bring to a boil.
4. In a separate smaller bowl, quickly stir together your olive oil and xanthan gum. Immediately pour it into the soup.
5. Stir frequently until the soup begins to thicken.
6. Mix in your bacon bits and cheddar cheese.
7. Serve!
This makes a total of 4 servings of Dill Pickle Soup. Each serving comes out to be 531 calories, 48.9g fats, 9.6g net carbs, and 13.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 teaspoon dried parsley | 2 | 0 | 0.3 | 0.1 | 0.1 | 0.1 |
| 40 gram celery | 6 | 0.1 | 1.2 | 0.6 | 0.6 | 0.3 |
| 1/2 small onion | 12 | 0 | 2.8 | 0.5 | 2.3 | 0.4 |
| 90 gram dill pickle | 11 | 0.3 | 2.2 | 0.9 | 1.3 | 0.5 |
| 1/2 cup pickle juice | 15 | 0 | 2.5 | 0 | 2.5 | 0 |
| 1/4 cup chicken broth | 4 | 0.1 | 0.3 | 0 | 0.3 | 0.4 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 6 slice cooked bacon | 460 | 36.4 | 1.1 | 0 | 1.1 | 30 |
| 1/2 cup cheddar cheese | 247 | 20.4 | 1.9 | 0 | 1.9 | 14 |
| Totals | 2038 | 195.2 | 21.5 | 4.1 | 17.4 | 52.8 |
| Per Serving (/4) | 510 | 48.8 | 5.4 | 1 | 4.4 | 13.2 |
Dill Pickle Soup
Ingredients
- 1 tablespoon butter
- 1 teaspoon fresh garlic minced
- 1 teaspoon dried parsley
- 40 gram celery diced
- ½ small onion diced
- 90 gram dill pickle diced
- ½ cup pickle juice
- ¼ cup chicken broth
- 1 cup heavy whipping cream
- 3 tablespoon olive oil
- ½ teaspoon xanthan gum
- 6 slice cooked bacon crumbled
- ½ cup cheddar cheese shredded
Instructions
- In a deep pot, heat up the butter and minced garlic.
- Add in your parsley, celery, onions and chopped pickles, sauteing for 5 minutes.
- Pour in your pickle juice, chicken broth and heavy cream. Bring to a boil.
- In a separate smaller bowl or cup, quickly stir together your olive oil and xanthan gum. Immediately pour it into the soup.
- Stir frequently until the soup begins to thicken. Turn off heat and mix in your bacon bits and cheddar cheese.
- Pour into serving bowls and enjoy!
I can hardly wait to try this. I’m wondering if, in the introductory text, you perhaps meant suggest a topping for a “bunless burger” as opposed to a “burgerless burger?”
Yes, haha. Sorry about the mistake and thank you for pointing it out!
Made this tonight – the technique with the olive oil & xanthan gum is superb. It was a tasty soup, but the pickle flavor was a bit more subtle than I’d like. I think the next time I make it, I will add extra pickle juice and swap out dill pickle relish for chopped dill pickle (to save on time). Looking forward to the leftovers!
Update — leftovers are even better! Make ahead and let it sit overnight. Super yummy!
I have to tell you that I absolutely love your recipes. I have made so many that are just about the tastiest keto friendly dishes I’ve ever had. I love cooking so I always double your recipes. One of my ABSOLUTE faves is your jalapeno popper pizza…PURE HEAVEN…as is this soup. Thank you !!!
That’s so very kind of you to say – thank you so much. I hope that more and more of our recipes become staples in your house! 🙂
I made this tonight and it was near perfect. However I found the olive oil was very overwhelming. It had a strong tase and I could feel it coating my mouth which was quite unpleasant. I ended up scraping as much as i could off the top. Mind you, I didnt use xantham gum, I used corn starch, perhaps there is a need to use olive oil when working with xantham gum? So that could be a misunderstanding on my part. I would recommend just using water and cornstarch (for those not doing keto but love pickles!)
I can see that for someone that isn’t used to keto. If you’re just making this because you love pickles and aren’t on a low-carb diet, corn starch to thicken and less (or no) olive oil would probably be best. Glad you enjoyed it though!
It was delicious! Reading my comment back to myself it comes off a bit more grumpy than I intended, my apologies! I was just trying to be as descriptive of my experience as I could for other readers to take from that what they wanted. Fantastic recipe!
I made this today; and it was fantastic! I loved your tip on blending the xanthan gum in with the olive oil first. I plan on using the base of the soup for other vegetables from time to time.
Nice not to have cream cheese all the time. Thank you for this recipe!
Really happy to hear you enjoyed it! Let me know what other veggies you add in – curious to hear if you make a better version 😁