Farmer’s Market Soup

Enjoy the suggested combination, below, or your favorite mix of fresh veggies and herbs from your farmer’s market in this always seasonal stoup with a tasty topping! You can use vegetable stock to make this recipe vegetarian-friendly.


  • 6 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and pepper

6 cups total:

  • Baby potatoes, chopped
  • Baby carrots, chopped
  • Celery, chopped
  • Onions, chopped
  • Mild peppers, seeded and chopped
  • Zucchini, chopped
  • Medium eggplant, chopped
  • 4 ears corn on the cob, husked, kernels removed


  • 2 pints baby heirloom tomatoes
  • 4 cups chicken stock or vegetable stock
  • 3 1/2-4 cups of your favorite herbs (such as lemon thyme, tarragon, chives, basil, parsley, dill, etc.), loosely packed


Heat a heavy-bottomed soup pot with a tight-fitting lid over medium-high heat with 2 tablespoons EVOO. To the hot EVOO, add the veggies and corn and season liberally with salt and pepper. Sauté until tender, 8-10 minutes.

Add the tomatoes to the pot and cover with the tight-fitting lid. Cook for 8-10 minutes more, until the tomatoes burst. Add the stock, reserving a splash, then replace the lid and bring up to a bubble.

Fill a food processor with the herbs and pulse to chop. Add a splash of stock and stream in the remaining 4 tablespoons EVOO with the machine running to form a green sauce. Season with salt and pepper.

Season the soup with salt and pepper, to taste. Serve in bowls topped with a heaping spoonful of herb sauce to stir in.

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