Chop the onion and carrot finely. Mince the garlic. Open the canned tomatoes.

Prep

In a large pot over medium heat, warm 2 tbs olive oil and 1 tbs butter until butter melts. Add the chopped onion and carrot. Cook, stirring occasionally, until the onion is translucent and the carrot softens, about 6–8 minutes.

Sweat vegetables

Add the 4 cloves minced garlic and 2 tbs tomato paste to the pot. Cook 1–2 minutes, stirring, until the garlic is fragrant and the tomato paste darkens slightly.

Add garlic and tomato paste

Pour in the canned whole tomatoes with their juices, breaking them up with a spoon or wooden spatula. Add 4 cups stock, 1 tsp dried oregano, 1.5 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Stir to combine and bring to a gentle simmer.

Add tomatoes and stock

Reduce heat to medium-low and simmer uncovered for 20–25 minutes to let flavors meld and vegetables fully soften. Stir occasionally and crush any large tomato pieces against the side of the pot.

Simmer

Remove the pot from heat. For a smooth soup, use an immersion blender to purée until smooth (or carefully transfer batches to a countertop blender and blend until smooth).

Blend

Return blended soup to low heat. Stir in 1/2 cup chopped fresh basil and 1/2 cup heavy cream (if using) and warm through for 2–3 minutes without boiling. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar to balance acidity.

Finish and season

Ladle the soup into bowls and garnish with a small basil leaf or drizzle of cream if desired.

Serve

In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or sweetness as desired.

Make the dressing

In a large salad bowl, combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Toss gently.

Assemble salad

Right before serving, drizzle the vinaigrette over the salad (start with about 2/3 of the dressing and add more to taste) and toss lightly to coat. Sprinkle 1/2 cup crumbled feta or shaved Parmesan over the top if using.

Dress and finish

Preheat oven to 400°F (200°C). In a small bowl, combine 1/2 cup softened unsalted butter, 4 cloves minced garlic, 2 tbs chopped fresh parsley, 2 tbs grated Parmesan (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth and evenly combined.

Prep garlic butter

Slice the baguette in half lengthwise (or slice into 1–1.5 inch slices without cutting all the way through for pull-apart style). Spread the garlic butter evenly over the cut surfaces of the bread.

Prepare the loaf

Place the prepared loaf on a baking sheet, buttered side up. Bake in the preheated 400°F (200°C) oven for 8–12 minutes, until the butter is melted and the edges are golden. For extra crispness, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Bake

Remove from oven, let cool a minute, then slice (if needed) and serve warm alongside the soup and salad.

Finish and serve

olive oil

unsalted butter

yellow onion, finely chopped

carrot, peeled and finely diced

garlic, minced

tomato paste

canned whole tomatoes (28 oz / 800 g)

low-sodium chicken or vegetable stock

dried oregano

salt

black pepper

sugar (optional, to balance acidity)

fresh basil leaves, chopped

heavy cream or half-and-half (optional)

mixed salad greens (arugula, baby spinach, romaine)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

crumbled feta or shaved Parmesan (optional)

extra-virgin olive oil (for dressing)

fresh lemon juice

Dijon mustard

honey or maple syrup

French baguette or Italian loaf

unsalted butter, softened

fresh parsley, finely chopped

grated Parmesan cheese (optional)

Soup, Salad, & Garlic Bread

Make Soup, Salad, & Garlic Bread Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Soup, Salad, & Garlic Bread Recipe

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