Farmer's Market Soup Recipe

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Farmer's Market Soup

Estelle Anderson


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 vote
1 Hr
1 Hr 30 Min


1 c
baby potatoes, chopped
1 c
baby carrots, chopped
1 small
onion, chopped
celery stalk, chopped
1 small
can of chopped mild peppers
1 small
zucchini, chopped
1 medium
eggplant, chopped
1 small
bag frozen sweet corn
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)


1Put 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.
2Add 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.
3Fill 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.
4When 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.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian