Rhubarb soup is a tangy vegetable-based soup that can easily be made vegetarian. It's an easy way to use rhubarb from your garden!
You're probably familiar with using rhubarb in sweets and desserts like rhubarb crisps, pies, cobblers, and compote. But have you ever tried using it in savory dishes?
Rhubarb on it's own isn't particularly sweet. It's actually just tart, and it is technically classified as a vegetable. But it is typically paired with sugar to make tart desserts. But it can just as easily (and deliciously) be paired with other vegetables, herbs, and spices to make savory dishes too. One perfect example is this Rhubarb Soup.
What does Rhubarb Soup taste like?
Many of you are probably wondering exactly what rhubarb soup tastes like before you commit to making it. I'll admit - it sounds unusual if you've never tried it. The first time I tried it was many years ago. My Aunt had made it, and at first I thought it was some kind of pickle soup. It tasted a little sour, with a hint of dill - just like pickles.
It's also quite thick, as the rhubarb breaks down when it's cooked and helps to thicken the soup. And it's creamy thanks to the addition of evaporated milk.
How do you make rhubarb soup?
Years ago, when I asked my Aunt for the recipe for this intriguing soup, I was a little disappointed when she basically told me to boil rhubarb with whatever vegetables I happened to have in my fridge and throw in some dill and cream.
I made it several times over the years, replacing the water she used with broth (use vegetable broth to make vegetarian soup), bacon (or skip it to make vegetarian soup), and a standardized list of veggies. I became happy enough with this delicious and easy soup to share it.
Rhubarb Soup Ingredients
- Bacon - or feel free to use turkey bacon, or skip it to make your soup vegetarian
- Onion
- Carrots
- Celery
- Salt
- Garlic
- Black pepper
- Potatoes - any potatoes will work, but I like red or yellow potatoes best for soup. You can also use russet potatoes, which will break down more in the soup and help to thicken it.
- Rhubarb - If you don't grow rhubarb in your own backyard, the best way to get it is to ask a friend or find it at a farmer's market. You might even try to check your local Facebook marketplace or ask in your neighbourhood Facebook group, if you have one.
- Chicken broth (or reduced-sodium chicken broth) (or use vegan no-chicken broth or vegetable broth to make your soup vegetarian)
- Canned evaporated milk (or half-and-half cream)
- Dill
What are readers saying?
I found and tried rhubarb for the first time last summer (can you believe that?!) and fell in LOVE. Have been wanting to find a way of actually using them in cooking -- not much of a pie maker. This is SO GOOOOD. Sour, tart and dill are seriously my favorite flavor profile. Thank you for sharing this and giving me the confidence to trust my gut that rhubarb would make an awesome summer soup!
-McKay
Want more Rhubarb recipes?
Rhubarb Soup Nutrition Notes
The nutrition information calculation uses the recipe as written, including the bacon, chicken broth, and evaporated milk. Omitting the bacon will reduce saturated fat content. Using half-and-half cream instead of evaporated milk will increase the total and saturated fat content.
Serve this soup with some crusty bread, and/or a leafy green salad to make a complete meal.
Rhubarb Soup
Ingredients
- 3 slices regular bacon, or 2 thick cut slices minced (omit bacon and add 1 tablespoon olive or vegetable oil to make this recipe vegetarian)
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 4 medium potatoes peeled and diced (about 2 cups)
- 2 stalks celery thinly sliced
- 1 ½ teaspoons kosher salt plus more to taste
- 4 cloves, garlic minced
- ½ teaspoon freshly ground black pepper
- 3 cups chopped rhubarb (from about 6 medium stalks)
- 3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)
- 1 can evaporated milk (or 1 cup half and half cream)
- 1 tablespoon minced fresh dill
Instructions
- Heat a large pot or dutch oven over medium-high heat. Add the minced bacon and cook until fat begins to render, about 3-5 minutes. Add chopped onion, chopped carrots, and sliced celery and cook until beginning to soften and brown slightly, about 5 minutes.
- Add 1 ½ teaspoons kosher salt, minced garlic, and ½ teaspoon freshly ground black pepper and cook until fragrant, about 1 minute. Stir in the diced potatoes, 3 cups chicken broth, and 3 cups chicken broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife and the rhubarb has broken down, about 15 minutes. Remove from heat and stir in 1 can evaporated milk and 1 Tbsp minced fresh dill.
Nutrition
Amber says
Made this last year and just made again so yummy great savory way to use a bunch of rhubarb.
Carissa says
Thanks for the comment! I also make this soup at least once a year when my rhubarb is in season!
Phoebe Smith Porter says
This recipe looks delicious. I cubed and froze the last of my rhubarb, would it work for this recipe? Phoebe
Carissa says
Yes, absolutely. It might get mushy a little quicker than fresh rhubarb, but that shouldn't make a difference for this recipe.
Robyn K says
This recipe was delicious. Possibly my favourite rhubarb soup.
Carissa says
It's my favorite too, but I might be a little biased! Thanks for the comment!
McKay says
I found and tried rhubarb for the first time last summer (can you believe that?!) and fell in LOVE. Have been wanting to find a way of actually using them in cooking -- not much of a pike maker. This is SO GOOOOD. Sour, tart and dill are seriously my favorite flavor profile. Thank you for sharing this and giving me the confidence to trust my gut that rhubarb would make an awesome summer soup!
Carissa says
Thank you so much for your lovely comment!