Farmer's Market Soup

Farmer's Market Soup Recipe

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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
  • 1
    celery stalk, chopped
  • 1 small
    can of chopped mild peppers
  • 1 small
    zucchini, chopped
  • 1 medium
    eggplant, chopped
  • 1 small
    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.

Printable Recipe Card

About Farmer's Market Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian

Show 4 Comments & Reviews

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