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!
