Tangy Rhubarb Soup

Indulge in a unique combination of flavors with our exquisite rhubarb soup served alongside a savory bacon omelet. Vegetarian options are included in the recipe.

This recipe for rhubarb soup combines the tartness of rhubarb with the richness of bacon and eggs, creating a harmonious balance that will delight you - sweet and savory flavors in every spoonful.

Check out more savory rhubarb recipes: Chicken with Rhubarb Sauce, Chicken Curry with Rhubarb, or Rhubarb Fish Curry. You could also try another unusual and tangy Green Tomato Soup.

And if you have lots of rhubarb in your garden, make sure you read What to Do with Rhubarb?

Jump to recipe

• What does savory rhubarb soup taste like?
• Recipe ingredients
• How to make rhubarb soup?
• Vegetarian version
• Expert Tips
• Recipe FAQ
• How to store and reheat?
• What to serve with it?
• More delicious soup recipes
• Tangy Rhubarb Soup

What does savory rhubarb soup taste like?

A rhubarb soup is known for its balanced combination of tangy, sweet, savory, and aromatic flavors. The rhubarb itself is tangy, slightly sour, and refreshing.

When cooked and blended into a soup, the tartness is mellowed and complemented by the sweetness of other ingredients and a bit of sugar.

The sieved tomatoes provide rich flavor, while the chicken stock adds depth and savory notes. The bacon is smoky and salty, complementing the rhubarb's tartness. Adding fresh lovage enhances the soup with a fresh and herbal taste.

Recipe ingredients

• Rhubarb: A vibrant and tart vegetable. Its stalks are known for their bright color and refreshing acidity.

• Sieved Tomatoes: This smooth and velvety tomato puree is made from ripe tomatoes that have been strained to remove the seeds and skin.
  • Passata is a good substitute.

• The chicken stock serves as the foundation of the soup.
  • Alternatively (for a vegetarian version of the soup), you can use vegetable stock.
• Heavy cream adds a luxurious and velvety texture to the soup.

• The sweet paprika powder adds warmth and sweetness to the soup.
• Sugar to balance the tanginess of the main ingredients.

• Lovage is a fragrant herb with a taste reminiscent of celery and parsley. Adding to the soup imparts a fresh and herbal note, enhancing the overall aroma and lending a subtle complexity to the dish.
  • You can substitute fresh lovage with dried lovage.
  • If not available, use thyme or basil instead. The flavor of the tomato rhubarb soup will be slightly different, but you will still love it.

• Bacon: The salty and smoky bacon notes bring a delightful contrast to the flavors. You can use regular sliced bacon (chopped) or already chopped bacon cubes or pancetta.

• Eggs are the star ingredient in the accompanying bacon omelet.

How to make rhubarb soup?

Tomato and rhubarb soup:

• Clean and chop the rhubarb stalks into small pieces. Chop the onions finely.
• Heat the oil in a large pot and cook the vegetables until softer, 3-4 minutes (1).
• Sprinkle the paprika powder on top and stir for another minute (2).

• Add sugar, chicken stock, and pureed tomatoes. If you are using dried lovage, add it to the soup now. Fresh lovage should be added later (3).
• Bring the soup to a boil and simmer for 15-20 minutes or until the rhubarb is completely soft (4).

• Blend with an immersion blender (5).
• Add heavy cream and adjust the taste with salt, pepper, and more sugar. The rhubarb soup should taste sweet and sour (6).
• Stir in the chopped lovage and let the soup stand, covered, while you prepare the eggs.

Bacon eggs:

• Chop the bacon into fine cubes and fry the cubes in 1 tablespoon of oil in a pan (7).
• Beat eggs and milk in a small bowl; add the sweet paprika, salt, and pepper.
• Pour eggs over the bacon in the pan, and let them get slightly set (8).

• Start pushing the cooked portions from the edges of the pan towards the center so that the uncooked eggs can also touch the bottom of the pan.
• Tilt the pan and push the eggs around until they are all cooked (9).
• Break the omelet into rough pieces (10) and serve them in the soup.

Vegetarian version

• Replace the chicken stock with vegetable stock.
• Cook the eggs without bacon; a simple omelet is still thoroughly delicious.

Bacon substitutes:

• Herbs and spices: To impart the eggs more flavor, add more herbs and spices. We love a vegetarian omelet made with lots of fresh dill or chives.
• Green onions: Slice them finely and sauté them shortly before adding the eggs.
• Mushrooms: Sauté about 9 oz/250 g of sliced mushrooms in a bit of butter, season them and pour the eggs on top.
• Other vegetables you could use: Finely chopped bell peppers, fresh spinach, diced zucchini, etc.
• Cheese: Add grated cheese to the eggs before pouring them into the frying pan. We love Cheddar, Gouda, a mixture of mozzarella and Parmesan, or another tasty and good-melting cheese.

Expert Tips

I strongly recommend using an immersion blender (the Amazon link opens in a new tab) for blending soups or other hot liquids; it’s safer.

Recipe FAQ

How to store and reheat?

• Refrigerate cooled rhubarb soup in the covered pot or an airtight container for 3-4 days. Reheat on the stove top or microwave before serving.
• Refrigerate leftover eggs separately in an airtight container for 2-3 days. Cut them into smaller pieces, add them to the hot soup, cover the pot, and let stand for about 5 minutes until the eggs are heated.
• Freeze the soup without the eggs for up to 3 months. Defrost in the fridge and reheat before serving.

What to serve with it?

• Bread: Crusty bread or garlic baguette, savory scones, dinner rolls, or biscuits. Try our Spelt Bread, Cheese Buns, or the Yeast Dinner Rolls.
• Salad: A fresh green salad can provide a refreshing contrast to the warm soup. Consider a simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette dressing.
• Grilled cheese sandwich or another type of sandwich. Or try these Stuffed Bread Rolls.
• Roasted vegetables: Serve a side of roasted vegetables, such as roasted asparagus or caramelized Brussels sprouts.
• Roasted potatoes as a hearty side dish. Toss diced potatoes in olive oil, sprinkle with herbs like rosemary or thyme, and roast them until golden and crispy.

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