Rhubarb Soup

4.70 from 10 votes

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!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Universal

Keyword: gluten free, rhubarb, soup, vegetables, vegetarian

Servings:

Calories: 410kcal

3 slices regular bacon, or 2 thick cut slices minced (omit bacon and add 1 Tbsp 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 1/2 teaspoons kosher salt plus more to taste
4 cloves, garlic minced
1/2 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 Tbsp minced fresh dill

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 1/2 teaspoons kosher salt, minced garlic, and 1/2 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.