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Vegetable Soup with Herbs De Provence
By Chef Tom Fraker

Vegetable Soup with Herbs De Provence


2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Melissa's Maui Onion -- diced
2 cups Melissa's Organic Carrots -- diced
1 cup Celery -- diced
3 cloves Melissa's Peeled Garlic -- minced
6 cups Chicken Broth
2 14.5 oz. cans Stewed Tomatoes
1 1/2 cups Green Zucchini -- cut into bite size pieces
1 1/2 cups Yellow Squash -- cut into bite size pieces
1 package Melissa's Herbs De Provence


In a large stock pot, heat the oil and butter and sweat the onions until translucent.

Add the carrots and celery and continue to cook until slightly tender but still crisp.

Next, add the garlic and cook until
fragrant, about 10 seconds.

Add the chicken broth and the remaining ingredients.

Bring to a boil and reduce heat.

Simmer for 1/2 hour so that the flavors can incorporate.

Makes about 4 to 6 servings.


I like to garnish my soup with Tomato Basil Croutons.