This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Farmer’s Market Soup

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 6 cups chopped vegetables such as baby potatoes, baby carrots, celery, onions, seeded mild peppers, zucchini, and eggplant
  • 4 ears corn on the cob, husked
  • 2 pints baby heirloom tomatoes
  • 4 cups chicken stock
  • 3 1/2 to 4 cups your favorite herbs (such as lemon thyme, tarragon, chives, basil, parsley, dill, etc.), loosely packed
  • 1/4 cup EVOO Extra Virgin Olive Oil

Yield

Serves: 4

Preparation

To a soup pot over medium-high heat, add EVOO. To the hot oil, add veggies and corn, and season liberally with salt and pepper. Saut until tender, 8-10 minutes.

Add the tomatoes to the pot and cover with a tight-fitting lid. Cook 8-10 minutes more, until tomatoes burst. Add chicken stock, replace cover 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 EVOO with the machine running to form a green sauce. Season with salt and pepper.

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