Keto Dill Pickle Soup

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto Dill Pickle Soup

This Keto dill pickle soup is both creamy and tangy in flavor. Our dill pickle soup is prepared with aromatic celery, onion and garlic, tender cauliflower florets, sharp and tangy dill pickles, pickle juice, and stock. Once blended, the soup is stirred with sour cream and topped with fresh chopped dill to serve. Perfect for a low carb lunch or light Keto dinner option.

Can I Make This Dairy-Free?

We have used both butter and sour cream in our Keto pickle soup recipe. If you would like to make the recipe dairy-free, you may swap the butter for olive oil or coconut oil to sauté the vegetables. To serve, you can swap the sour cream for some coconut milk yogurt or omit entirely if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

Our tangy Keto soup makes a warming lunch or dinner option, loaded with flavor and healthy fats. If you would like to add additional sides, we suggest serving with some toasted, buttered low carb bread or a Keto bread roll for dipping. You can find a range of low carb bread recipes in our sides sections.

  • Net Carbs

    4.9 g

  • Fiber

    1.4 g

  • Total Carbs

    6.4 g

  • Protein

    5.7 g

  • Fats

    8.2 g

123 cals

Keto Dill Pickle Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Sour cream

    Sour cream

    4 tablespoon

  • Chicken broth, bouillon or consomme, homemade

    Chicken broth, bouillon or consomme, homemade

    3.25 cup

  • Pickles


    3 medium - 3 3/4" long

  • Dill weed, fresh

    Dill weed, fresh

    2 tablespoon

  • Cauliflower Florets

    Cauliflower Florets

    2 cup

  • Celery


    1 medium - stalk - 7 1/2" to 8" long

  • Butter, unsalted

    Butter, unsalted

    1 tablespoon

  • Garlic


    1 clove

  • Onion


    0.5 medium - 2 1/2" diameter

Recipe Steps

steps 3

35 min

  • Step 1

    Melt 1 generous tablespoon of butter in a large saucepan or Dutch oven over a low/medium heat. Finely dice the onion, thinly slice the garlic and finely chop the celery. Add to the saucepan and stir well. Sweat gently for a few minutes until tender.
    Step 1
  • Step 2

    Add the cauliflower florets to the saucepan. Thickly slice the pickles into discs and add to the saucepan. Add ¼ cup pickle juice from your pickle jar and the stock. Stir well to combine. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes to soften the cauliflower and pickles. You may add salt and pepper if desired; this will depend on the strength of seasoning in your stock.
    Step 2
  • Step 3

    Remove the soup from the heat and carefully use a handheld stick blender to process the soup to a smooth purée. Alternatively, you can allow the soup to cool a little, then transfer to a free-standing blender to process. Taste the soup and adjust seasonings as desired. Divide the soup between individual serving bowls. Stir a tablespoon of sour cream through each bowl and scatter with chopped fresh dill to serve. Serve alone or with Keto bread for dipping.
    Step 3