Zucchini & Rhubarb Soup

Zucchini & Rhubarb Soup Recipe

Celebrate your autumn harvest with this light, silky soup that combines the mild creaminess of zucchini with the bright, tangy flavor of rhubarb. Enhanced with onion, garlic, and a hint of warm spice, it’s a comforting dish that highlights the flavors of your freshly picked vegetables. A swirl of yogurt or a sprinkle of fresh herbs on top makes it both cozy and elegant — perfect for crisp fall days.

Ingredients (4 servings)

  • 2 tbsp olive oil or butter

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 3 medium zucchini, chopped (about 4 cups)

  • 1 cup rhubarb, sliced (about 2–3 stalks)

  • 1 medium potato, peeled and diced (for creaminess)

  • 4 cups vegetable broth (or chicken broth)

  • 1 bay leaf

  • ½ tsp ground cumin (optional, for warmth)

  • Salt and black pepper, to taste

  • Fresh herbs for garnish (dill, parsley, or basil)

  • Optional swirl: plain yogurt or crème fraîche

Equipment

Instructions

  1. Sauté base

    • In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

    • Add garlic and cook 1 minute more.

  2. Add vegetables

    • Stir in zucchini, potato, and rhubarb. Cook for 3–4 minutes, stirring occasionally.

  3. Simmer

    • Pour in the broth, add bay leaf, cumin (if using), salt, and pepper.

    • Bring to a boil, then reduce heat and simmer for 20–25 minutes, until zucchini, potato, and rhubarb are soft.

  4. Blend

    • Remove the bay leaf. Use an immersion blender (or carefully transfer to a blender in batches) to puree until smooth.

  5. Adjust

    • Taste and adjust seasoning — if it’s too tangy, stir in ½–1 tsp honey or a splash of cream. If it needs brightness, add a squeeze of lemon.

  6. Serve

    • Ladle into bowls, garnish with fresh herbs and a dollop of yogurt or crème fraîche if desired.

zucchini and rhubarb in an eneameled cast iron Dutch oven
cooking zucchini and rhubarb soup in an enameled cast iron Dutch oven
Crucible Cookware enameled cast iron Dutch oven on the stove
Zucchini soup in an enameled cast iron Dutch oven
zucchini and rhubarb soup served with crème fraîche and an enameled cast iron Dutch oven in the background

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