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  • Writer's pictureKate

Recipe: Rhubarb and tomato soup (vegetarian/ vegan)

This recipe was adapted from a description of a creamy Romanian soup- it sounded lovely… and this soup tastes really lovely!

We’re not used to considering rhubarb as an ingredient in savoury foods, but I think its potential for adding a sweet-and-sour element to savoury dishes is definitely worth some more experimenting with.

No longer an experiment, we can wholeheartedly recommend this particular recipe, with summery flavours suitable for a warm spring day and a richness which is just the thing in the cold- perfect in any weather!

Ingredients (makes 12 servings)

· 2 onions

· 2 sticks rhubarb

· 2 tins tomatoes

· 1 tube tomato puree

· ½ tsp fine salt (3/4tsp coarse salt)

· Mixed herbs or fresh sage and pepper to taste

· 1tbsp sugar (this is needed to counteract the sour flavour of the rhubarb, particularly as tomatoes can also have a sour edge)

· 200g breadcrumbs or red lentils to thicken

· 500ml Milk or plant milk

· 2 tsp smoked paprika

· 2tbsp vegetable oil for sauteeing

· Water

You will also need

· A large pan with a lid,

· A sharp knife and chopping board

· A wooden spoon

· A teaspoon and tablespoon

· A handheld blender, masher or sieve to make the soup smooth (optional)


· Roughly chop the onions and rhubarb.

· Put the onions, rhubarb, salt, sugar, paprika and oil into your pan and cook on a low heat with the pan covered, stirring regularly, until the rhubarb and onions are very soft and sweet smelling.

· Add the herbs, tinned tomatoes, breadcrumbs or lentils and tomato puree to the pan. Refill the tomato tins with water and tip the water (and remaining tomato bits) into the pan twice (you add 4 tins of water).

· Cook on a moderate heat for about 20 minutes, or until it is boiling gently and everything looks squishy. If you have used lentils rather than breadcrumbs you may need to add a bit more water and boil for another 20 minutes or so until it is ready.

· Blend, mash or sieve the soup if you wish

· Add the milk or plant milk and bring back to a gentle boil.

Serve with crusty bread or eat by itself as a hearty meal

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