Chef Tom Fraker
Vegetable Soup with Herbs De Provence
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
5 minutes
Cook Time
45 minutes
Author:
Chef Tom Fraker
Ingredients
-
2 tablespoons Extra Virgin Olive Oil
-
2 tablespoons Unsalted Butter
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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
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2 14.5 oz. cans Stewed Tomatoes
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1 1/2 cups Green Zucchini - cut into bite size pieces
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1 1/2 cups Yellow Squash - cut into bite size pieces
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1 package Melissa's Herbs De Provence
Directions
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.
Recipe Note
I like to garnish my soup with Tomato Basil Croutons.
Filed in:
Green Zucchini,
Herbs De Provence,
Maui Onions,
Organic Carrots,
Organic Celery,
Organic Zucchini,
Peeled Garlic,
Soup,
Soup & Stew,
Spaghetti Squash,
Vegetable Soup,
Vegetable Soup with Herbs De Provence,
Vegetables,
Veggies,
Yellow Squash
