Soup And Salad Recipe
Cup of soup and a side salad of your choice
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Ingredients
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Soup (Creamy Tomato Basil Soup) - makes 4 cups (4 servings)
Side Salad (Mixed Greens with Lemon Vinaigrette) - serves 4 as a side
Method
Soup (Creamy Tomato Basil Soup)
- 1
Sauté aromatics
Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil. When shimmering, add the finely chopped onion and grated carrot. Cook, stirring occasionally, for 5–6 minutes until the onion is soft and translucent and the carrot has softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 2
Add tomatoes and simmer
Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the can of crushed tomatoes, 2 cups of vegetable or chicken stock, dried basil, sugar (if using), salt, and black pepper. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low and simmer, uncovered, for 12–15 minutes to meld flavors.
- 3
- 4
Finish with cream and adjust seasoning
Stir in 1/4 cup heavy cream or half-and-half to add richness. Reheat gently over low heat just until warm (do not boil after adding cream). Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. Ladle into bowls or a cup and garnish with sliced fresh basil leaves.
Side Salad (Mixed Greens with Lemon Vinaigrette)
- 5
Prepare salad components
Place 4 cups mixed greens in a large bowl. Add the thinly sliced cucumber (1/2 cup), halved cherry tomatoes (1 cup), and thinly sliced red onion (2 tablespoons). Sprinkle the crumbled feta or shaved Parmesan over the top if using.
- 6
Make the vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust acidity or sweetness as needed.
- 7
Toss and serve
Just before serving, drizzle the vinaigrette over the salad (start with about 2 tablespoons and add more to taste) and toss gently to coat the greens evenly. Plate the side salad alongside a hot cup of the creamy tomato basil soup.