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Easy Keto Pickle Soup Recipe – easy and indulgent creamy dill pickle soup recipe that fits into a low carb, keto diet!
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Easy Keto Pickle Soup
Sour and creamy, pickles and cauliflower don’t seem like they should go together… but when you taste this easy keto soup – inspired by Polish pickle soups I’ve had when traveling in Poland, but with a low carb twist – you’ll get why this indulgent soup is one of our family’s favorites!
This soup is both filling, but not overpowering – sour, but creamy – with earthy notes and a fresh dill flavor.
Keto soups like my tuscan sausage soup or my instant pot broccoli cheddar soup are so rich, hearty, and filling – and this pickle soup is no different!
It’s interesting and delicious – and smells amazing when cooking (don’t worry, I actually hate the smell of pickles, but I was drooling over the smell of this amazing soup the whole time I made it.)
This keto pickle soup is the low carb twist to this easy Polish Pickle Soup recipe – to make it easier, I have each version separated so it is simple to follow.
If you want to try the traditional version (which includes potatoes), click here.
If you’d like to try your hand at making your own pickles, try this super simple Easy Fridge Pickles recipe, too!
Instant Pot Keto Pickle Soup
- Add all ingredients to the pot except heavy cream.
- Put the lid on the pot and set the steam release knob to seal.
- Press the Pressure Cook/Manual button or dial, then the + or – button or dial to choose 5 minutes, on high pressure.
- When the cook time is finished, let the pot release naturally for 10 minutes.
- After 5 minutes, turn the steam release knob to the vent position, until fully released.
- With an immersion blender or potato masher, smash cauliflower. There should be chunks, but some should be smushed/blended.
- Whisk in cream, whisk vigorously to combine.
- Set instant pot to simmer and cook on medium to bring to a boil, stirring occasionally.
- When soup has boiled and thickened, turn off heat and serve.
- Garnish with fresh sliced pickles and fresh dill.
Polish Keto Pickle Soup
This keto pickle soup is a low carb spin off many of the pickle and rye soups my husband and I have tried in Poland – pickle soup is one of his favorite things to eat when we visit Poland.
This soup makes me want to go back to Poland every time we eat it – I love traveling there!
You can see more of our travels through Poland here:
How To Store Keto Dill Pickle Soup
This keto pickle soup is one of our favorites to make because it stores beautifully – and can even be frozen!
You can whip up a big batch of this soup to have leftovers you’ll want to eat again and again – and they taste even more amazing when reheating!
How to Reheat Keto Pickle Soup
Reheating this dill pickle soup from the refrigerator or the freezer is a snap – and unlike many recipes, tastes great from the microwave as well as the stovetop.
From frozen:
Let soup thaw fully before reheating – simply place in the refrigerator overnight to thaw.
From the refrigerator:
What To Serve With Keto Dill Pickle Soup
This creamy keto soup might throw you for a loop with what to serve alongside – but I have you covered with some easy, delicious keto side dishes that wow!
Easy Keto Pickle Soup Recipe
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Keto Pickle Soup Recipe
Equipment
Ingredients
- 2 tbsp extra virgin olive oil or butter
- 1 leek just the white and light green parts, diced
- 2 carrots diced
- 2 stalks celery diced
- ½ onion diced
- 8 oz jar dill pickles diced (save one to slice into thin rounds to garnish, as pictured)
- 6 cloves garlic finely minced
- 3 ½ cups cauliflower florets
- 1 tbsp dried marjoram
- Salt and pepper to taste
- 8 cups chicken bone broth
- ½ cup heavy cream
- 2 tbsp chopped fresh dill
- optional: pork or chicken bones
Instructions
On The Stovetop:
- In a large dutch oven or heavy stock pot, heat oil or butter and heat on medium high until shiny/melted – about 35 seconds.
- Add leek, carrots, celery, and onion.
- Cook until softened and lightly browned, about 6 minutes, stirring occasionally to prevent burning.
- Add garlic and continue to brown vegetables until garlic is soft and fragrant, about 2 minutes.
- Add diced pickles, stir. Set pickle juice aside – do not drain.
- Add marjoram, cauliflower, salt and pepper, stir.
- Add in pickle jar juice and stock and bring to a boil.
- Optional: for traditional Polish flavor, add chicken or pork bones to soup while boiling (remove before serving, this is just for additional hearty flavor).
- Let soup boil until slightly reduced and potatoes are soft.
- Lightly mash cauliflower in soup with back of a spoon or a potato masher, there should still be chunks – but we want smashed boiled cauliflower for a lovely thick soup.
- Stir well to mix.
- Turn stove off.
- Stir in cream, whisking to combine as it is added.
- Return heat to pan and bring back to boil.
- Reduce heat and let thicken, about five minutes.
- Serve with thin slices of pickle and fresh minced dill.
In an Instant Pot:
- Add all ingredients to the pot except heavy cream.
- Put the lid on the pot and set the steam release knob to seal.
- Press the Pressure Cook/Manual button or dial, then the + or – button or dial to choose 5 minutes, on high pressure.
- When the cook time is finished, let the pot release naturally for 10 minutes.
- After 5 minutes, turn the steam release knob to the vent position, until fully released.
- With an immersion blender or potato masher, smash cauliflower. There should be chunks, but some should be smushed/blended.
- Whisk in cream, whisk vigorously to combine.
- Set instant pot to simmer and cook on medium to bring to a boil, stirring occasionally.
- When soup has boiled and thickened, turn off heat and serve.
- Garnish with fresh sliced pickles and fresh dill.
What size (weight) of jar of pickles for this recipe?
You want to use an 8 oz jar of pickles. I have updated the recipe to reflect that, thanks for pointing out an issue. Enjoy the soup!