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.
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?
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.
- 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.
- 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.
- Replace the chicken stock with vegetable stock.
- Cook the eggs without bacon; a simple omelet is still thoroughly delicious.
- 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.
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.
If using a stand blender, there are some things you should consider before you start:
- Allow the soup to cool down to a safe temperature. Hot liquids can expand rapidly when blended, which could cause the lid to pop off or hot soup to splatter, leading to burns or accidents.
- Blend in batches depending on the size of your blender. Overfilling the blender can cause spillage and create a messy situation. Be mindful of the maximum capacity indicated by the blender's manufacturer.
- Start with a low speed to minimize the risk of splattering hot soup. Gradually increase the speed as needed to achieve the desired consistency.
- Hold the lid firmly: Place a folded kitchen towel on top of it and hold it with one hand while operating the blender to ensure it stays in place. This helps prevent accidental spills or the lid from popping off due to pressure.
Yes, frozen rhubarb can be used in the soup. Thaw it before cooking.
Yes. Prepare and cook the soup according to the recipe, then let it cool before refrigerating. Reheat gently on the stovetop when ready to serve. The eggs should be cooked just before serving.
Rhubarb soup pairs well with various accompaniments. You can serve it with a side of crusty bread, a fresh green salad, or even a grilled cheese sandwich for a satisfying meal.
Sure. If you prefer a sweeter soup, you can add more sweeteners, such as sugar or honey. Taste after blending and add the sweetener gradually, adjusting until you achieve the desired level of sweetness.
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.
More delicious soup recipes
Tangy Rhubarb Soup
- Large soup pot or Dutch oven
- Frying pan
Rhubarb and tomato soup:
- 2-3 rhubarb stalks depending on size, about 9 oz/250 g
- 2 medium onions
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika powder
- 1 teaspoon sugar + more to taste
- 4 cups chicken stock 1 liter Note 1 – Vegetarian version
- 2 cups pureed /sieved tomatoes/passata 500 g, Note 2
- ¾ cup heavy cream 6 fl. oz/ 175 ml
- 1 large sprig lovage Note 3
- 4.5 oz smoked bacon 125 g
- 1 tablespoon vegetable oil
- 6 large eggs
- 4 tablespoons milk
- ½ teaspoon sweet paprika powder
- fine sea salt and freshly ground black pepper
- Prepare vegetables: Clean and chop the rhubarb stalks into small pieces. Chop the onions finely. 9 oz/ 250 g rhubarb + 2 onions
- Sauté: Heat the oil and cook the rhubarb and the onions until they are softer, 3-4 minutes. 2 tablespoon oil
- Sprinkle the paprika powder on top and stir for another minute. 1 teaspoon paprika
- Add sugar, stock, and tomatoes. If you are using dried lovage, add it to the soup now. Fresh lovage should be added at the end. 1 teaspoon sugar + 4 cups/1-liter stock (+ 1 teaspoon dried lovage if using or other dried herbs like thyme) + 2 cups/ 500 g pureed tomatoes
- Simmer: Bring the soup to a boil and simmer for 15-20 minutes or until the rhubarb is completely soft. Blend the soup with an immersion blender (Note 4).
- Add cream and adjust the taste with salt and pepper and more sugar to taste. The rhubarb soup should taste sweet and sour. ¾ cup/ 175 ml heavy cream + more sugar, salt and pepper
- Stir in the chopped lovage, cover the pot, and let it stand while you prepare the eggs.1 sprig lovage
- Cook the bacon: Chop it and cook the cubes in 1 tablespoon oil in a non-stick pan. 4.5 oz/ 125 g bacon + 1 tablespoon oil
- Beat the eggs and milk in a small bowl; add the sweet paprika, salt, and pepper. 6 large eggs + 4 tablespoon milk + ½ teaspoon sweet paprika powder + salt + pepper
- Cook eggs: Pour the eggs over the bacon in the pan and let them get slightly set. 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.
- Break the omelet into rough pieces and serve them on top of the soup.
- Use vegetable stock instead of chicken stock.
- Cook the eggs without bacon.
- Or replace the bacon with finely chopped spring onions, fresh herbs (dill or chives are great), sauteed mushrooms (or other vegetables), or grated cheese (See blog post for more details).