Farmer’s Market Vegetable Soup Recipe


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Farmer’s Market Vegetable Soup Recipe

August 21, 2019
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Farmer’s Market Vegetable Soup Recipe

Roasted and sautéed vegetables of all colors and textures come together in this delicious, hearty vegetable soup recipe. Make the most of your farmer’s market haul, your garden goods, or just your favorite vegetable in this recipe.

Bonus: this vegetable soup is naturally vegetarian and gluten-free, so everyone can enjoy it. It’s simply delicious!

homemade vegetable soup in bowls

Oh my vegetables! Has your bounty runneth over?  There are SO many gorgeous veggies available right now, I want to eat them alllll! This Farmer’s Market Vegetable Soup recipe is PERFECT for using any and all of the vegetables you can get your hands on – the more the merrier! Pair with some warm bread and butter and you have yourself a healthy, soul-nourishing feast!  

Making the most of that Farmer’s Market haul!

vegetables for homemade vegetable soup recipe

The wonderful thing about this vegetable soup recipe is that you can incorporate so many of those vitamin-rich veggies and herbs or, of course, leave out something that you might not have!  So gather up all your beautiful produce and let’s get cooking!

Making this vegetable soup recipe step by step:

I like to begin with roasting some of my veggies.  This gives them a nice, rich flavor and helps them to hold their shape and color once incorporated into the soup.  Hearty root vegetables like carrots, onion, and potato take a little longer to cook – roasting them in the oven while prepping and starting the rest of the soup cuts down on cooking time, but really, it’s all about adding that extra flavor.  SO – chop your potatoes and carrots into nice size chunks (onions, tomatoes, and corn roast up nice and flavorful, als0).  Coat generously with olive oil and coarse sea salt. 

Spread the vegetables onto a baking sheet and roast in a 425 degree oven for about 30 minutes or until they are golden brown.

Remove from oven and set aside until the soup is ready to serve.

While the corn and root vegetables are roasting:

Now let’s start prepping the celery, fennel, and leeks.  (Onions, too, if you don’t roast them.) Wash, peel (if desired), and chop into bite-sized pieces.  

Preserve the leafy tops and the unusable bottoms of the stalks to use for making stock if you wish.

Cut the fronds from the top of the fennel and discard them or save for another use. If you don’t like fennel (or can’t find it) just increase the celery and onion or leek to replace it.

Make sure you you give leeks a good rinse!

Now start cooking the aromatics for our vegetable soup flavor base:

Coat the bottom of a heavy saucepan with several tablespoons of olive oil.  Add your chopped onion, leeks, celery, and fennel and sauté over medium heat until wilted and fragrant.

You do not need to cook these veggies all the way, but you do want to get them soft and starting to brown.

Add chopped garlic, black pepper, sea salt, thyme, dill, and any other herbs you’d like and brown a few more minutes until you can really start smelling all those flavors coming together.

Once the vegetables have started to cook, it’s time to add the stock:

Next, add 8 cups of stock – you can use vegetable stock or chicken stock.  I typically have frozen portions of homemade chicken stock in my freezer so that it what I used. Turn up the heat slightly and bring your soup to a boil.  Once it begins to boil, turn it down to a simmer and add your remaining vegetables.

To make this vegetable soup recipe completely vegetarian (vegan, actually) make sire to use vegetable stock.

While the soup base simmers, prep the final fresh veggies:

Once my soup has come to a boil, it’s time to add my last set of vegetables.  I preserve leafy greens like this stunningly colorful Swiss chard, tomatoes, zucchini, green beans, and bell peppers for adding toward the end because they tend to cook up quickly and I don’t want them to get super mushy.  Throw whichever of those you desire into the pot, along with a sprinkle of crushed red pepper and some fresh parsley.  

The final steps of this vegetable soup recipe: pulling it all togather!

Simmer your soup for 5-10 minutes longer, just enough to blend all of your flavors.  Then add in your roasted veggies and cook enough to heat them through – 2-3 minutes longer.  Now your soup is ready to serve!!

Serve you hearty vegetable soup with fresh bread and a glass of wine.

bowls of homemade vegetable soup

Dish that hearty soup up and serve with a nice loaf of crusty sourdough! Yum!

This is sure to become your favorite vegetable soup recipe – feel free to make it your own too.

vegetable soup recipe
homemade vegetable soup recipe

Hearty Vegetable Soup Recipe

Stefanie Knaus Girl. Inspired.
Roasted and sautéed vegetables of all colors and textures come together in this delicious, hearty vegetable soup recipe.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 159 kcal


  • 1 pounds baby potatoes washed and halved
  • 3 carrots peeled and chopped
  • 1-2 ears of corn kernels removed
  • 1 onion peeled and diced
  • 1 bulb of fennel sliced into thin pieces
  • 3 stalks celery chopped
  • 1 leek greens removed and stalk chopped into thin strips
  • 4 large tomatoes chopped
  • 3 leaves Swiss chard chopped
  • 2 cloves garlic pressed
  • 1 TBSP fresh thyme chopped
  • 1 teaspoon fresh dill chopped
  • 3-4 tablespoons olive oil
  • 8 cups vegetable stock
  • parsley for garnish


  • Coat potatoes, carrots, corn (still on cob), and onions (if desired) with 2-3 Tbs. olive oil.
  • Spread in a single layer on baking sheet and roast for 30 minutes at 425 degrees F until golden brown.
  • Wash, peel, and dice all veggies, herbs, and seasonings.
  • In a heavy saucepan, heat 2-3 Tablespoons of olive oil over medium heat.
  • Add in prepared leeks, celery, fennel, and onion (if not roasting) and saute until soft and beginning to brown.
  • Add garlic and herbs; saute 1-2 minutes longer.
  • Add stock and bring soup to a light boil.
  • Turn down heat to a simmer and add tomatoes, chard, zucchini, salt, pepper, and red pepper flakes.
  • Simmer 10 minutes.
  • Add roasted vegetables and heat through.
  • Serve!


Serves 8 for a first course/side dish or 4 for a main dish.


Calories: 159kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gSodium: 1022mgPotassium: 730mgFiber: 5gSugar: 8gVitamin A: 6232IUVitamin C: 35mgCalcium: 60mgIron: 2mg
Keyword Vegetarian
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

Posted by Stefanie Knaus, Girl. Inspired.

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We’re lucky enough to have a ton of heirloom tomatoes grown right here in California so we make this soup all different colors of the rainbow!

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Classic French cooking has a reputation for being fussy and complicated but that’s really only the case for high-end dining.

The more humble, homey recipes like our friend Aida’s Classic Potato Leek Soup {or Soupe Poireaux Et Pommes De Terre} prove that a few ingredients and a little effort can result in a dish that makes you feel like you’re dining while floating down the Rhone, if only in your imagination. 

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