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When it comes to gourmet delights, few ingredients can rival the esteemed matsutake mushroom. Native to Japan, these rare and fragrant fungi have long been prized for their unique aroma and flavor profile. From savory soups to decadent risottos, matsutake is the perfect ingredient for elevating any dish to new heights. In this article, we’ll explore 18 exquisite matsutake recipes that are sure to delight even the most discerning palates.

From classic Japanese dishes like Matsutake Gohan (Japanese Pine Mushroom Rice) and Matsutake Dobin Mushi (Teapot Soup), to international inspirations like Steamed Matsutake with Chicken and Ginkgo Nuts and Matsutake Risotto with Truffle Oil, we’ve got you covered. Whether you’re a seasoned chef or just looking for some inspiration in the kitchen, these recipes are sure to become new favorites.

So, let’s get started on this culinary journey and discover the incredible flavors of matsutake!

Matsutake Gohan (Japanese Pine Mushroom Rice)

This simple yet flavorful recipe combines the earthy aroma of matsutake mushrooms with Japanese short-grain rice, creating a perfect side dish or light meal.

Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 8 oz matsutake mushrooms, sliced
– 2 tablespoons butter
– Salt to taste

Instructions:

1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a medium pot, combine soaked rice and 2 cups of fresh water. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15-20 minutes or until water is absorbed.
3. While the rice cooks, sauté sliced matsutake mushrooms in butter over medium heat until fragrant and slightly caramelized.
4. Mix cooked rice with sake, soy sauce, and sesame oil. Fluff with a fork to combine.
5. Combine cooked rice and mushroom mixture. Season with salt to taste.

Cooking Time: 25-30 minutes

Grilled Matsutake with Yuzu Kosho

Matsutake mushrooms have a unique, piney aroma that pairs perfectly with the bright, citrusy flavor of yuzu kosho. This simple recipe elevates these ingredients to create a show-stopping appetizer or side dish.

Ingredients:

– 1 lb Matsutake mushrooms, cleaned and stemmed
– 2 tbsp Yuzu Kosho
– 2 tbsp olive oil
– Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together yuzu kosho and olive oil.
3. Brush both sides of the mushrooms with the yuzu-kosho mixture.
4. Season with salt and pepper.
5. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
6. Serve immediately.

Cooking Time: 12-16 minutes

Matsutake Dobin Mushi (Teapot Soup)

This traditional Japanese Matsutake Dobin Mushi recipe is a unique and flavorful way to enjoy the prized matsutake mushrooms. This teapot soup is a popular dish in Japan, typically served as an appetizer or main course.

Ingredients:

– 200g matsutake mushrooms, sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake
– 1 tablespoon mirin
– 1 teaspoon grated ginger
– 4 cups dashi broth (or substitute with vegetable or chicken broth)
– 1/2 cup Japanese rice vinegar
– 1/4 cup water
– Salt and pepper to taste

Instructions:

1. Combine soy sauce, sake, mirin, and grated ginger in a small bowl.
2. In a large teapot, combine dashi broth, rice vinegar, and water.
3. Add the matsutake mushroom slices to the teapot.
4. Pour the soy sauce mixture into the teapot.
5. Bring the mixture to a simmer over medium heat.
6. Serve hot in small cups or bowls.

Cooking Time: 15-20 minutes

Matsutake Tempura with Dipping Sauce

Experience the sweet and savory flavors of Japan with this recipe for Matsutake tempura, paired with a tangy dipping sauce.

Ingredients:

– 1 cup matsutake mushrooms, sliced into thin strips
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce (see below)
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add the soda water, whisking until smooth batter forms.
3. Dip each matsutake strip into the batter, letting excess drip off.
4. Fry the battered mushrooms in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Drain on paper towels and serve immediately with Dipping Sauce.

Dipping Sauce:

– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon sugar

Combine all ingredients in a small bowl, whisking until smooth. Serve chilled or at room temperature.

Cooking Time: 10-12 minutes total, including frying and preparation.

Matsutake and Tofu Clear Soup

This refreshing Japanese-inspired soup is a perfect way to warm up on a chilly day, with the earthy aroma of matsutake mushrooms and the creaminess of silken tofu. The clear broth allows the natural flavors of the ingredients to shine through.

Ingredients:

– 2 cups dashi (Japanese cooking stock) or chicken broth
– 1/2 cup sliced matsutake mushrooms
– 1 block silken tofu, cut into small cubes
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, thinly sliced, for garnish

Instructions:

1. In a large pot, combine dashi or chicken broth, matsutake mushrooms, soy sauce, sake, and grated ginger.
2. Bring the mixture to a simmer over medium heat.
3. Add the silken tofu cubes and cook for 5-7 minutes, or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with thinly sliced scallions.

Cooking Time: 15-20 minutes

Steamed Matsutake with Chicken and Ginkgo Nuts

This recipe combines the earthy flavors of matsutake mushrooms, juicy chicken, and crunchy ginkgo nuts for a harmonious and savory dish.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 8-10 matsutake mushrooms, cleaned and sliced
– 2 tbsp soy sauce
– 2 tbsp sake (Japanese rice wine)
– 1 tsp sesame oil
– 1/4 cup ginkgo nuts, shelled and chopped
– Salt to taste

Instructions:

1. Rinse the chicken and pat dry with paper towels.
2. In a steamer basket, combine the sliced matsutake mushrooms and chicken.
3. In a small bowl, whisk together soy sauce, sake, and sesame oil. Pour the mixture over the mushrooms and chicken.
4. Steam for 12-15 minutes or until the chicken is cooked through and the mushrooms are tender.
5. Stir in chopped ginkgo nuts and season with salt to taste.
6. Serve hot and enjoy!

Cooking Time: 12-15 minutes

Matsutake Sukiyaki with Premium Beef

Experience the rich flavors of Japan with this Matsutake sukiyaki recipe, featuring premium beef and fragrant matsutake mushrooms.

Ingredients:

– 1 lb premium beef (sirloin or ribeye), sliced into thin strips
– 2 cups matsutake mushrooms, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup dashi broth (or chicken broth)
– 2 tablespoons soy sauce
– 2 tablespoons sake (Japanese rice wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– Salt and pepper to taste
– Optional: noodles or soba for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the beef and cook until browned, about 3-4 minutes.
4. Add the matsutake mushrooms and cook until they release their fragrance, about 2-3 minutes.
5. Pour in the dashi broth, soy sauce, sake, and mirin. Bring to a simmer.
6. Reduce heat to low and let it simmer for 10-15 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot over noodles or soba, if desired.

Cooking Time: 20-25 minutes

Matsutake Chawanmushi (Savory Egg Custard)

Experience the rich flavors of Japan with this savory egg custard dish infused with the earthy aroma of matsutake mushrooms. This traditional Japanese recipe is a perfect accompaniment to any meal or as a snack on its own.

Ingredients:

– 4 large eggs
– 1/2 cup dashi broth (or chicken broth)
– 1/2 cup water
– 2 tablespoons soy sauce
– 1 tablespoon sake (optional)
– 1 teaspoon grated ginger
– 1/4 teaspoon white pepper
– 1/4 cup chopped matsutake mushrooms

Instructions:

1. Preheat steamer basket over boiling water.
2. In a bowl, whisk together eggs, dashi broth, water, soy sauce, sake (if using), and grated ginger until well combined.
3. Add white pepper and whisk gently.
4. Pour the mixture into small cups or ramekins.
5. Arrange matsutake mushrooms on top of the egg mixture.
6. Steam for 12-15 minutes or until the custard is set.
7. Serve warm.

Cooking Time: 12-15 minutes

Matsutake and Crab Meat Soup

This Japanese-inspired soup combines the earthy flavor of matsutake mushrooms with the sweetness of crab meat, creating a harmonious balance of textures and tastes. A perfect comfort food for any occasion.

Ingredients:

– 2 cups dashi broth (or chicken broth)
– 1 cup mixed mushrooms (matsutake, shiitake, cremini), sliced
– 1/2 cup jumbo lump crab meat
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– 1/4 teaspoon ground white pepper
– Salt to taste
– Fresh scallions, thinly sliced (optional)

Instructions:

1. In a large pot, combine dashi broth, mushrooms, crab meat, onion, and garlic.
2. Bring to a simmer over medium heat.
3. Add soy sauce, sake, and white pepper. Season with salt to taste.
4. Simmer for 10-12 minutes or until the flavors have melded together.
5. Serve hot, garnished with thinly sliced scallions if desired.

Cooking Time: 15-18 minutes

Roasted Matsutake with Garlic Butter

Elevate your meals with the unique flavor of matsutake mushrooms, paired with a rich and buttery garlic sauce.

Ingredients:

– 1 pound matsutake mushrooms, cleaned and stems removed
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the matsutake mushrooms with salt and pepper until evenly coated.
3. Spread the mushrooms in a single layer on a baking sheet lined with parchment paper.
4. Roast the mushrooms for 15-20 minutes, or until tender and caramelized.
5. Meanwhile, mix the softened butter with minced garlic in a small bowl.
6. After the mushrooms have roasted for 10 minutes, spread the garlic butter evenly over the top of the mushrooms.
7. Return to the oven for an additional 2-3 minutes, or until the butter is melted and bubbly.

Cooking Time: 20-25 minutes

Matsutake Soba Noodles in Hot Broth

Experience the comforting warmth of a Japanese winter with this simple recipe for Matsutake Soba Noodles in Hot Broth. The earthy aroma of matsutake mushrooms and savory dashi broth perfectly complement the nutty flavor of soba noodles.

Ingredients:

– 1 package of soba noodles
– 2 cups of water
– 1 tablespoon of grated ginger
– 1 teaspoon of matcha powder (or green tea leaves)
– 1/4 cup of matsutake mushroom broth (see note)
– 1/4 cup of soy sauce
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. Bring the water to a boil, then add ginger and matcha powder. Reduce heat and simmer for 5 minutes.
2. Cook soba noodles according to package instructions. Drain and set aside.
3. In a separate pot, combine mushroom broth, soy sauce, and cooked soba noodles. Simmer over low heat for 2-3 minutes.
4. Ladle the hot broth into bowls and serve immediately. Garnish with sesame seeds and chopped scallions if desired.

Cooking Time: 15-20 minutes

Matsutake Risotto with Truffle Oil

Experience the rich flavors of Japan’s iconic matsutake mushrooms and Italy’s creamy risotto, elevated by the luxurious touch of truffle oil. This recipe combines earthy notes with decadent indulgence.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons truffle oil
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz matsutake mushrooms, cleaned and sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in truffle oil and cooked matsutake mushrooms.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Stir-Fried Matsutake with Snow Peas

Experience the harmonious balance of earthy matsutake mushrooms and crunchy snow peas in this quick and flavorful stir-fry recipe. Perfect for a weeknight dinner or a special occasion, this dish is sure to delight.

Ingredients:

– 1 cup matsutake mushrooms, sliced
– 1 cup snow peas, sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish

Instructions:

1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the matsutake mushrooms and cook until tender, about 3-4 minutes.
3. Add the snow peas, onion, and garlic; stir-fry for an additional 2-3 minutes.
4. Season with soy sauce to taste, then sprinkle with salt and pepper.
5. Serve immediately, garnished with sesame seeds and chopped green onions if desired.

Cooking Time: 10-12 minutes

Matsutake and Seaweed Miso Soup

This hearty and comforting soup combines the earthy flavor of matsutake mushrooms with the umami taste of seaweed, all wrapped up in a savory miso broth.

Ingredients:

– 2 cups dashi broth (or vegetable broth)
– 1/4 cup wakame seaweed
– 2 tablespoons white miso paste
– 1 tablespoon grated ginger
– 1/4 teaspoon matsutake mushroom powder (or fresh matsutake mushrooms, sliced)
– Salt and pepper to taste
– Scallions for garnish

Instructions:

1. In a large pot, combine dashi broth and wakame seaweed. Bring to a simmer over medium heat.
2. Add white miso paste, grated ginger, and matsutake mushroom powder (or sliced fresh mushrooms). Whisk until the miso is dissolved.
3. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with scallions.

Cooking Time: 20-25 minutes

Braised Matsutake with Soy and Mirin

This Japanese-inspired recipe elevates the earthy flavor of matsutake mushrooms by slow-cooking them in a rich soy-mirin sauce. Perfect for a comforting winter meal, this dish is easy to make and packed with umami flavor.

Ingredients:

– 1 lb matsutake mushrooms, cleaned and sliced
– 2 tbsp soy sauce
– 2 tbsp mirin
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1/4 cup sake (optional)
– 1/4 cup water
– Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet or Dutch oven over medium heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Pour in the soy sauce, mirin, sake (if using), and water. Stir to combine.
5. Bring the mixture to a simmer and braise for 20-25 minutes or until the mushrooms are tender and the sauce has thickened.
6. Season with salt and pepper to taste. Serve hot over rice or noodles.

Cooking Time: 25-30 minutes

Matsutake and Shrimp Dumplings

Savor the unique flavor combination of Japanese matsutake mushrooms and succulent shrimp in these pan-fried dumplings, perfect for a quick and satisfying meal.

Ingredients:

– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup cooked and diced shrimp
– 1/4 cup grated matsutake mushroom
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. In a bowl, combine shrimp, matsutake mushroom, soy sauce, sesame oil, and garlic. Mix well.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the shrimp-mushroom mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point, pressing the edges together to seal the dumpling.
4. Repeat with remaining wrappers and filling.
5. Heat about 1 inch (2.5 cm) of oil in a large skillet or wok over medium-high heat. Pan-fry dumplings until golden brown, about 3-4 minutes on each side.
6. Serve hot with your favorite dipping sauce.

Cooking Time: About 10-12 minutes total (including preparation)

Grilled Matsutake Skewers with Shiso

Elevate your outdoor dining experience with this refreshing skewer recipe, perfect for warm weather gatherings. The sweet and spicy flavors of matsutake mushrooms pair beautifully with the fragrance of shiso leaves.

Ingredients:

– 12-16 matsutake mushrooms, cleaned and stemmed
– 1/4 cup soy sauce
– 2 tablespoons sake (optional)
– 1 tablespoon sesame oil
– 1/4 cup chopped fresh shiso leaves
– Wooden skewers, soaked in water for 30 minutes
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, sake (if using), and sesame oil.
3. Thread 4-5 mushroom caps onto each skewer, leaving a small space between each cap.
4. Brush the mushrooms with the soy-sake mixture, then sprinkle with salt and pepper to taste.
5. Place the skewers on the grill and cook for 8-10 minutes, or until the mushrooms are tender and slightly charred.
6. Serve immediately, garnished with chopped shiso leaves.

Cooking Time: 8-10 minutes

Matsutake and Bamboo Shoot Salad

A refreshing and savory salad that combines the earthy flavors of matsutake mushrooms with the tender sweetness of bamboo shoots, perfect for a light and rejuvenating meal.

Ingredients:

– 1 cup dried matsutake mushrooms
– 2 cups bamboo shoots, sliced into thin rounds
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)

Instructions:

1. Reconstitute the matsutake mushrooms by soaking them in hot water for at least 30 minutes. Drain and slice into thin strips.
2. In a large bowl, combine the bamboo shoots, soy sauce, rice vinegar, sesame oil, and grated ginger. Mix well to coat.
3. Add the rehydrated matsutake mushrooms to the bowl and toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions and toasted sesame seeds if desired.
6. Serve immediately.

Cooking Time: 10 minutes (not including soaking time for matsutake)

Summary

Matsutake mushrooms are a prized ingredient in Japanese cuisine, offering an earthy flavor and aroma. This collection of recipes showcases the versatility of matsutake, featuring dishes such as grilled skewers with shiso, steamed chicken with ginkgo nuts, and savory egg custard. Other mouth-watering options include matsutake risotto with truffle oil, stir-fried snow peas, and braised soy and mirin. From traditional Japanese dishes like sukiyaki and soba noodles to innovative fusion recipes, this article provides inspiration for gourmet cooking.

When the weather turns chilly, a warm and comforting bowl of creamy tomato soup is just what the doctor ordered. But why settle for just any old recipe when you can elevate your soup game with the bright flavors and aromas of fresh herbs? In this article, we’ll take you on a journey through 20 different creamy tomato soup recipes, each featuring a unique herb combination that will add depth and excitement to this classic comfort food.

From the simplicity of classic basil to the boldness of roasted garlic, there’s something for every taste and style. Whether you’re a fan of spicy soups or prefer your flavors mellow, we’ve got you covered with these creamy tomato soup recipes featuring fresh herbs. So grab a spoon and let’s dive in!

Classic Creamy Tomato Basil Soup

A warm and comforting soup that’s perfect for any season, this classic recipe combines the sweetness of tomatoes with the brightness of basil and a hint of creaminess. With its rich flavor profile and velvety texture, it’s sure to become a staple in your household.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the diced tomatoes, broth, and salt. Bring to a simmer and let cook for 15-20 minutes or until the soup has thickened slightly.
3. Stir in the heavy cream or half-and-half. Let it heat through for 1-2 minutes or until warm and creamy.
4. Remove from heat and stir in the chopped basil. Taste and adjust seasoning as needed.
5. Serve hot, garnished with additional basil leaves if desired.

Cooking Time: 25-30 minutes

Roasted Garlic Tomato Soup

Roasted Garlic Tomato Soup Recipe

Savor the rich flavors of roasted garlic and fresh tomatoes in this comforting soup perfect for a cozy evening meal or as a healthy lunch option.

Ingredients:

– 3 lbs ripe tomatoes, cored and halved
– 4 cloves of garlic, peeled and separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place the tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt.
3. Roast the tomatoes in the preheated oven for 20-25 minutes or until they’re tender and lightly caramelized.
4. In a large pot, sauté the chopped onion and roasted garlic cloves in a little bit of olive oil until softened.
5. Add the roasted tomatoes, chicken broth, and heavy cream (if using) to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: 45-50 minutes

Spicy Tomato and Red Pepper Soup

A vibrant and flavorful soup that combines the sweetness of tomatoes with the heat of red peppers. Perfect for a quick lunch or dinner on a chilly day.

Ingredients:

– 2 medium tomatoes, diced
– 1 large red bell pepper, diced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the diced tomatoes, red bell pepper, cumin, smoked paprika, and cayenne pepper (if using). Cook for 5 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Creamy Tomato and Parmesan Soup

Savor the rich flavors of Italy with this comforting soup, perfect for a cozy night in. This creamy delight combines fresh tomatoes, savory Parmesan cheese, and aromatic herbs for a truly satisfying meal.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried basil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tomatoes, chicken broth, and basil; bring to a simmer.
4. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Stir in heavy cream and Parmesan cheese until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan cheese if desired.

Cooking Time: 30-40 minutes

Sun-Dried Tomato and Rosemary Soup

Experience the flavors of Italy with this vibrant and aromatic soup that combines sun-dried tomatoes, fresh rosemary, and rich chicken broth.

Ingredients:

– 2 cups chicken broth
– 1/4 cup sun-dried tomatoes, chopped
– 3 sprigs fresh rosemary, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon dried basil
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the chicken broth, sun-dried tomatoes, and rosemary sprigs.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until flavors have melded together.
6. Stir in basil and season with salt and pepper to taste.
7. Serve hot, garnished with additional rosemary if desired.

Cooking Time: 20-25 minutes

Tomato and Carrot Bisque

Start your meal with a warm and comforting bowl of this vibrant bisque, perfect for any occasion. This recipe combines the natural sweetness of carrots with the tanginess of tomatoes for a deliciously unique flavor profile.

Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 2 cups chopped fresh carrots
– 1/2 cup chicken or vegetable broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add chopped tomatoes and carrots, broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Purée the mixture with an immersion blender or transfer to a blender in batches.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs if desired.

Cooking Time: 25 minutes

Tomato and Lentil Soup with Thyme

This recipe combines the natural sweetness of tomatoes with the earthy flavor of lentils, all infused with the warmth of thyme. Perfect for a chilly day or a quick weeknight dinner.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the lentils, tomatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 30-40 minutes

Tomato and Coconut Milk Soup

A warm and comforting blend of fresh tomatoes, rich coconut milk, and aromatic spices, perfect for a cozy evening or a light lunch.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup coconut milk
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add chopped tomatoes, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and stir to combine.
6. Bring the soup to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Tomato and Avocado Gazpacho

Beat the heat with this refreshing twist on traditional gazpacho! This creamy soup combines ripe tomatoes, silky avocado, and a hint of smokiness from paprika.

Ingredients:

– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1 ripe avocado, diced
– 1/2 cup chopped red bell pepper
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a blender or food processor, combine tomatoes, avocado, bell pepper, onion, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Heat olive oil in a large saucepan over medium heat.
4. Add paprika and stir for 1 minute.
5. Pour in the blended mixture and simmer for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve chilled, garnished with cilantro leaves if desired.

Cooking Time: 15-20 minutes

Tomato and Orzo Soup

This comforting soup is a perfect blend of flavors, with the sweetness of tomatoes and the nutty taste of orzo pasta. Serve it as a starter or alongside your favorite sandwich for a satisfying meal.

Ingredients:

– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup orzo pasta
– 4 cups vegetable broth
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the vegetable broth, diced tomatoes, and orzo pasta to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the orzo is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: 25-30 minutes

Tomato and Fennel Soup

This hearty soup combines the sweetness of tomatoes with the anise-like flavor of fennel, creating a delightful and refreshing meal. Perfect for a chilly evening or as a starter for a special occasion.

Ingredients:

– 2 lbs fresh tomatoes, chopped
– 1 large bulb fennel, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the chopped fennel and cook for an additional 2 minutes.
4. Add the chopped tomatoes, vegetable broth, and canned diced tomatoes.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: 25-30 minutes

Tomato and Spinach Soup with Cream

Start your day with a warm and comforting bowl of this creamy soup, packed with the flavors of ripe tomatoes and fresh spinach.

Ingredients:

– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper to taste
– 2 cups fresh spinach leaves

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add chopped tomatoes, chicken broth, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper.
5. Just before serving, stir in fresh spinach leaves until wilted.

Cooking Time: 20-25 minutes

Tomato and Chickpea Soup

This comforting soup is a perfect blend of flavors and textures, with the sweetness of tomatoes and the creaminess of chickpeas. It’s a simple and satisfying meal that’s ready in under an hour.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 can chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chopped tomatoes, chickpeas, vegetable broth, smoked paprika (if using), salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Blend the soup until smooth, then serve hot, garnished with fresh cilantro leaves.

Cooking Time: 40-45 minutes

Tomato and Cilantro Lime Soup

This refreshing soup combines the flavors of fresh tomatoes, cilantro, and lime juice to create a light and zesty meal perfect for warm weather. With its vibrant colors and bold flavors, this recipe is sure to become a new favorite.

Ingredients:

– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the chopped tomatoes, cilantro, lime juice, salt, and pepper.
5. Pour in the broth and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
7. Serve warm, garnished with additional cilantro if desired.

Cooking Time: 25-30 minutes

Tomato and Wild Rice Soup

Warm up with a hearty and comforting bowl of tomato and wild rice soup, perfect for any season. This recipe combines the sweetness of fresh tomatoes with the nutty flavor of wild rice, all in a rich and creamy broth.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup wild rice
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chopped tomatoes, wild rice, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until rice is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: 45-50 minutes

Tomato and Mushroom Soup

This hearty soup is a perfect blend of tangy tomatoes and earthy mushrooms, making it a great option for a comforting meal on a chilly day. With just a few simple ingredients and steps, you can create this delicious soup in no time.

Ingredients:

– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup sliced mushrooms (such as button or cremini)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 teaspoon dried basil
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the chopped tomatoes, chicken broth, and dried basil. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 25-30 minutes

Tomato and Barley Soup

A hearty and comforting soup that combines the sweetness of tomatoes with the nutty flavor of barley. Perfect for a cozy evening or a quick lunch.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes (or 1 can diced tomatoes)
– 1 cup pearled barley
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the fresh tomatoes (or canned diced tomatoes), pearled barley, vegetable broth, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 40-50 minutes or until the barley is tender.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 40-50 minutes

Tomato and Pesto Soup

This classic Italian-inspired soup combines the rich flavors of fresh tomatoes and basil with the vibrant zing of pesto, creating a deliciously creamy and satisfying meal.

Ingredients:

– 2 lbs ripe tomatoes, diced
– 1/4 cup freshly made pesto
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grated Parmesan cheese for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced tomatoes and cook until they release their juices and start to break down (about 5 minutes).
3. Stir in the pesto and cook for an additional minute.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let the soup cook for 15-20 minutes or until the flavors have melded together and the soup has reached your desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Tomato and Leek Soup

This classic soup combines the sweetness of ripe tomatoes with the subtle flavor of caramelized leeks, making it a perfect comfort food for any occasion. This recipe is quick to prepare and can be served as a starter or a light lunch.

Ingredients:

– 2 large leeks, white and light green parts only
– 3 cups fresh tomatoes, chopped (or 1 can of diced tomatoes)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped leeks and cook until caramelized, about 10-12 minutes.
2. Add the chopped onion and cook for an additional 3-4 minutes, until softened.
3. Add the chopped tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh parsley or chives.

Cooking Time: 30-40 minutes

Tomato and White Bean Soup

Warm up with this comforting and flavorful soup that combines the sweetness of tomatoes with the creaminess of cannellini beans.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can, 14.5 oz)
– 1 cup cooked cannellini beans
– 4 cups vegetable broth
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add tomatoes, beans, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste. Serve hot, garnished with parsley if desired.

Cooking Time: 20-25 minutes

Summary

Indulge in the warm, comforting flavors of tomato soup with these 20 creamy recipes featuring fresh herbs! From classic combinations like Tomato Basil to innovative twists like Sun-Dried Tomato and Rosemary, there’s something for every taste. Roasted Garlic adds depth to Tomato Soup, while Spicy Tomato and Red Pepper gives a kick. Other highlights include Creamy Tomato and Parmesan, Tomato and Carrot Bisque, and more. Each recipe showcases the versatility of tomato soup with fresh herbs like thyme, rosemary, cilantro, and parsley. Perfect for cozying up on a chilly day or impressing your friends at a dinner party!

Are you ready to add a burst of flavor and color to your breakfast table, snack routine, or holiday gift list? Look no further than rhubarb jelly! This sweet and tangy spread has been a staple in many households for generations. With its unique flavor profile that’s both tart and sweet, rhubarb jelly is the perfect addition to toast, scones, yogurt, or even as a glaze for meats or cheeses.

In this article, we’ll explore 18 delicious rhubarb jelly recipes that are sure to tantalize your taste buds. From classic combinations like strawberry-rhubarb and orange blossom-rhubarb, to more adventurous pairings like ginger-infused and chai-spiced, there’s something for everyone on this list. Whether you’re a seasoned jam-maker or just looking to try something new, these rhubarb jelly recipes are sure to become a favorite in your household.

Classic Rhubarb Jelly with Fresh Mint

This sweet and tangy jelly is a perfect combination of spring’s freshest flavors. Made with rhubarb, fresh mint, and a hint of lemon, this recipe is sure to become a family favorite.

Ingredients:

– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup fresh mint leaves, chopped
– 1 package (0.25 oz) powdered pectin

Instructions:

1. Combine rhubarb, sugar, and water in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Stir in lemon juice and chopped mint leaves. Continue to simmer for an additional 5 minutes.
3. Remove from heat and let cool slightly.
4. Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible.
5. Measure the liquid and add powdered pectin according to package instructions.
6. Return the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until the jelly has thickened.

Cooking Time: 30-40 minutes

Strawberry Rhubarb Jelly with Lemon Zest

This jelly combines the natural sweetness of strawberries with the tanginess of rhubarb, enhanced by a hint of citrusy lemon zest. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups strawberries, hulled and sliced
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon pectin
– Zest of 1 lemon (about 1 tablespoon)

Instructions:

1. In a large pot, combine strawberries, rhubarb, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Add lemon juice and pectin. Continue to simmer for an additional 5 minutes or until the mixture has thickened and passed the “wrinkle test”.
3. Remove from heat and stir in lemon zest.
4. Pour into a clean glass jar and refrigerate for at least 24 hours before serving.

Cooking Time: 15-20 minutes

Spiced Rhubarb Jelly with Cinnamon

This sweet and tangy jelly is infused with the warmth of cinnamon, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cinnamon
– 1 tablespoon lemon juice

Instructions:

1. Combine rhubarb, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the rhubarb is tender.
3. Stir in cinnamon and lemon juice.
4. Continue to simmer for an additional 5-10 minutes, or until the jelly has thickened slightly.
5. Remove from heat and let cool completely before transferring to a clean glass jar.

Cooking Time: Approximately 30-40 minutes

Ginger Infused Rhubarb Jelly

This sweet and tangy jelly is a delightful way to celebrate the arrival of spring, with the warmth of ginger complementing the tartness of rhubarb. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup crystallized ginger, thinly sliced
– 1 tablespoon lemon juice

Instructions:

1. Combine rhubarb, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes.
3. Add sliced ginger and continue to simmer for an additional 10 minutes, or until the mixture has thickened slightly.
4. Remove from heat and stir in lemon juice.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar. Discard solids.
6. Store in the refrigerator for up to 6 months.

Cooking Time: 25-30 minutes

Vanilla Bean Rhubarb Jelly

This sweet and tangy jelly combines the natural sweetness of vanilla beans with the tartness of rhubarb, perfect for topping toast, yogurt, or using as a glaze for meats.

Ingredients:

– 2 cups rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon vanilla extract
– 1 vanilla bean, split lengthwise

Instructions:

1. In a large pot, combine chopped rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let steep for 10-15 minutes to allow flavors to meld.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding solids.
5. Stir in vanilla extract and vanilla bean.
6. Bring the mixture back to a boil over high heat, then reduce heat to medium-low and simmer for an additional 10-15 minutes or until jelly has thickened.
7. Remove from heat and let cool slightly before transferring to sterilized jars.

Cooking Time: Approximately 30-40 minutes

Rosemary Rhubarb Jelly with Honey

This sweet and savory jelly combines the tartness of rhubarb with the earthy flavor of rosemary, all tied together with a hint of honey. Perfect for topping toast, yogurt, or using as a glaze for meats.

Ingredients:

– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup honey
– 1/4 cup water
– 2 tablespoons chopped fresh rosemary
– 1 lemon, juiced (about 2 tablespoons)
– Pectin (optional)

Instructions:

1. Combine rhubarb, sugar, honey, and water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes or until the rhubarb is tender.
3. Stir in rosemary and lemon juice. Simmer for an additional 5 minutes.
4. Remove from heat and let cool slightly. Strain the jelly through a fine-mesh sieve into a clean glass jar. Discard solids.
5. Refrigerate for at least 2 hours or until chilled. Store in the refrigerator for up to 6 months.

Cooking Time: Approximately 20 minutes

Orange Blossom Rhubarb Jelly

This sweet and tangy jelly combines the flavors of fresh rhubarb and orange blossom water, creating a unique and delicious condiment perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup orange blossom water
– 1 cup water
– 1 tablespoon lemon juice
– Pectin (optional)

Instructions:

1. Combine chopped rhubarb and sugar in a medium saucepan.
2. Add orange blossom water, water, and lemon juice to the saucepan.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until rhubarb is tender.
4. If desired, add pectin and cook according to package instructions.
5. Remove from heat and let cool slightly before straining the jelly through a fine-mesh sieve into a clean bowl.

Cooking Time: 20-30 minutes

Elderflower Rhubarb Jelly

This sweet and tangy jelly is a perfect combination of springtime flavors, featuring the delicate taste of elderflowers and the tartness of rhubarb. Perfect as a topping for toast, yogurt, or ice cream.

Ingredients:

– 2 cups elderflower syrup (homemade or store-bought)
– 1 cup fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice

Instructions:

1. In a medium saucepan, combine chopped rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until rhubarb is tender.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding solids.
4. Stir in elderflower syrup and lemon juice.
5. Return the mixture to the saucepan and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 10-15 minutes or until jelly has thickened.
7. Remove from heat and let cool slightly before transferring to a clean glass jar.

Cooking Time: Approximately 30-40 minutes

Raspberry Rhubarb Jelly with Lime

This unique jelly combines the natural sweetness of raspberries and rhubarb with a hint of citrus from fresh lime juice. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups fresh raspberries
– 1 cup fresh rhubarb, chopped
– 1/4 cup granulated sugar
– 1/2 cup water
– Juice of 1 lime (about 2 tablespoons)
– Pectin (optional)

Instructions:

1. Combine raspberries and rhubarb in a large pot.
2. Add sugar and water; bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Stir in lime juice.
4. If using pectin, follow package instructions to help the jelly set.
5. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar or bowl.

Cooking Time: Approximately 20-25 minutes

Cardamom Rhubarb Jelly with Pistachios

Elevate your jam game with this unique and flavorful jelly, perfect for toast, yogurt, or as a glaze. The combination of sweet rhubarb, warm cardamom, and crunchy pistachios will tantalize your taste buds.

Ingredients:

– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cardamom
– 1 tablespoon lemon juice
– 1/4 cup pistachios, chopped

Instructions:

1. In a medium saucepan, combine rhubarb, sugar, water, and cardamom. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
2. Remove from heat and let cool slightly. Stir in lemon juice.
3. Strain the jelly through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid as possible. Discard solids.
4. Stir in chopped pistachios.
5. Pour the jelly into sterilized jars and refrigerate for up to 6 months or freeze for up to 1 year.

Cooking Time: 15 minutes

Lavender Rhubarb Jelly

This sweet and tangy jelly combines the tartness of rhubarb with the subtle flavor of lavender, perfect for topping toast, yogurt, or using as a glaze for meats.

Ingredients:

– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon dried lavender buds
– 1 package (0.25 oz) powdered pectin

Instructions:

1. Combine rhubarb, sugar, and water in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Add lavender buds to the pot and continue to simmer for another 5 minutes.
3. Remove pot from heat and let steep for 10-15 minutes to allow flavors to meld.
4. Strain mixture through a fine-mesh sieve into a large bowl, discarding lavender buds.
5. In a small bowl, whisk together pectin and 1/4 cup water until dissolved. Add pectin mixture to the rhubarb mixture and stir well.
6. Bring jelly mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until thickened.
7. Remove from heat and let cool slightly before transferring to sterilized jars.

Cooking Time: Approximately 30-40 minutes

Pineapple Rhubarb Jelly with Coconut

This unique jelly combines the sweetness of pineapple and coconut with the tartness of rhubarb, creating a delightful spread for toast, scones, or using as a topping for yogurt or ice cream.

Ingredients:

– 1 cup fresh rhubarb, chopped
– 1 cup pineapple juice
– 1 cup granulated sugar
– 1/2 cup shredded coconut
– 1/4 cup water
– 1 tablespoon lemon juice

Instructions:

1. Combine rhubarb and pineapple juice in a medium saucepan; bring to boil over high heat.
2. Reduce heat to medium-low; simmer for 10 minutes, or until rhubarb is tender.
3. Add sugar, coconut, and water to the saucepan; stir until sugar dissolves.
4. Bring mixture to a boil; reduce heat to low and simmer for 15-20 minutes, or until jelly thickens.
5. Remove from heat; stir in lemon juice.

Cooking Time: 30-40 minutes

Blueberry Rhubarb Jelly with Basil

This unique jelly combines the sweetness of blueberries and rhubarb with the bright, herbaceous flavor of basil. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups blueberries
– 1 cup fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh basil leaves

Instructions:

1. In a large saucepan, combine blueberries, rhubarb, and sugar.
2. Add water and lemon juice; bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 20-25 minutes or until the mixture has thickened and reduced slightly.
4. Stir in chopped basil leaves.
5. Remove from heat and let cool before transferring to a clean glass jar.

Cooking Time: 20-25 minutes

Apple Rhubarb Jelly with Cider

This sweet and tangy jelly is a perfect blend of autumn’s flavors, combining the sweetness of apples with the tartness of rhubarb. Perfect as a topping for toast, yogurt, or as a glaze for meats and cheeses.

Ingredients:

– 2 cups chopped fresh rhubarb
– 1 cup chopped fresh apple (any variety)
– 1 cup cider (apple or pear work well)
– 1 cup granulated sugar
– 1/4 cup water
– Lemon juice (optional)

Instructions:

1. Combine chopped rhubarb and apple in a large pot.
2. Add cider, sugar, and water to the pot.
3. Bring mixture to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 20-25 minutes or until jelly has thickened and passed the “wrinkle test”.
5. Remove from heat and stir in lemon juice (if using).
6. Ladle jelly into clean, sterilized jars and seal.

Cooking Time: 20-25 minutes

Peach Rhubarb Jelly with Bourbon

This jelly combines the sweetness of peaches with the tartness of rhubarb, enhanced by the smoothness of bourbon. Perfect for toast, biscuits, or as a glaze for meats or cheeses.

Ingredients:

• 1 cup fresh or frozen rhubarb
• 2 cups ripe peaches, diced
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup bourbon whiskey
• Pectin (homemade or store-bought)

Instructions:

1. Combine rhubarb, peaches, granulated sugar, and brown sugar in a large pot. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit is tender.
2. Add bourbon whiskey and stir to combine.
3. Dissolve pectin according to package instructions and add it to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the jelly reaches your desired consistency.

Cooking Time: Approximately 30-40 minutes

Cherry Rhubarb Jelly with Almond

This homemade jelly is a perfect blend of sweet cherries, tart rhubarb, and crunchy almonds. It’s a delicious addition to toast, yogurt, or as a topping for ice cream.

Ingredients:

– 2 cups fresh or frozen cherries, pitted
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon almond extract
– 1/4 cup sliced almonds

Instructions:

1. Combine cherries, rhubarb, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes or until the mixture thickens.
3. Stir in lemon juice and almond extract.
4. Remove from heat and let cool slightly.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar.
6. Refrigerate or freeze until chilled.

Cooking Time: 20-25 minutes

Pomegranate Rhubarb Jelly with Mint

This unique jelly combines the tartness of rhubarb, the sweetness of pomegranate, and a hint of refreshing mint. Perfect as a topping for yogurt or toast, or as a glaze for meats or cheeses.

Ingredients:

– 2 cups pomegranate juice
– 1 cup granulated sugar
– 1/4 cup rhubarb puree
– 1/4 cup water
– 1 tablespoon mint extract
– 1 package (0.25 oz) powdered pectin

Instructions:

1. Combine pomegranate juice, sugar, and rhubarb puree in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add water and mint extract; stir to combine.
4. In a small bowl, whisk together powdered pectin and a little water until smooth.
5. Stir pectin mixture into the saucepan and continue simmering for an additional 5-7 minutes or until jelly thickens.
6. Remove from heat and let cool slightly before transferring to sterilized jars.

Cooking Time: 20-25 minutes

Chai Spiced Rhubarb Jelly

This unique jam combines the tartness of rhubarb with the comforting warmth of chai spices, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.

Ingredients:

– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon ground ginger
– 1/8 teaspoon black tea leaves (or 1 chai spice blend)
– Lemon juice, to taste

Instructions:

1. Combine rhubarb, sugar, water, and spices in a medium saucepan.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until rhubarb is tender.
3. Remove from heat and stir in black tea leaves (or chai spice blend). Let steep for 10 minutes.
4. Strain jelly through a fine-mesh sieve into a clean bowl. Discard solids.
5. Add lemon juice to taste, then refrigerate or freeze to set.

Cooking Time: 20-25 minutes

Summary

Rhubarb jelly, sweet and tangy, is a delightful addition to any table. This article presents 18 delicious rhubarb jelly recipes that will tantalize your taste buds. From classic flavors like mint and lemon zest to more adventurous combinations like cardamom with pistachios or lavender, there’s something for everyone. Each recipe combines the tartness of rhubarb with a variety of sweet and savory ingredients, resulting in a unique and mouthwatering jelly perfect for toast, yogurt, or as a gift.