Real Recipes From Real Home Cooks ®

farmer's market soup

(1 rating)
Recipe by
Estelle Anderson
Desert Hot Springs, CA

This is one of the best recipes I have ever found for a really good vegetable soup. I tweaked it just a little and hope you enjoy it as much as I and the people I have served it to do. It takes a little time to chop the ingredients and you can simmer longer or less, depending on how tender you like the veggies. Enjoy!

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 1 Hr 30 Min

Ingredients For farmer's market soup

  • 1 c
    baby potatoes, chopped
  • 1 c
    baby carrots, chopped
  • 1 sm
    onion, chopped
  • 1
    celery stalk, chopped
  • 1 sm
    can of chopped mild peppers
  • 1 sm
    zucchini, chopped
  • 1 md
    eggplant, chopped
  • 1 sm
    bag frozen sweet corn
  • 1
    pint heirloom (or grape) tomatoes
  • 4 c
    chicken or vegetable stock (low sodium)(can use more stock if you feel you need it)
  • 1/4 c
    extra virgin olive oil
  • salt & pepper to taste
  • 4 c
    fresh basil
  • 1/2 c
    fresh dill (or chives)
  • 1/2 c
    fresh tarragon (or thyme)

How To Make farmer's market soup

  • 1
    Put EVOO into a large soup pot over medium high heat. To the hot oil, add veggies and corn, season well with s & p. Saute until tender - about 8-10 minutes.
  • 2
    Add the tomatoes to the pot and cover with a tight fitting lid. Cook 10-15 minutes more or until tomatoes burst. Add stock, replace cover and bring up to a bubble.
  • 3
    Fill a food processor with the fresh herbs and pulse to chop. Add a splash of stock and stream in a little EVOO with the machine running to form a pesto sauce.
  • 4
    When the vegetables are almost ready for serving, add the pesto into the soup and stir. Heat the soup another 5-10 minutes to blend pesto in.

Categories & Tags for Farmer's Market Soup:

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