Jul 14 2026
Restaurants›Empanada Mama Hell’s Kitchen›Soups & Salads Recipe

Soups & Salads Recipe

Inspired by Empanada Mama Hell’s Kitchen
Time1h
Serves4

Make Soups & Salads Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Classic Tomato Basil Soup

Mixed Greens Salad with Lemon-Herb Vinaigrette

Method

Classic Tomato Basil Soup

  1. 1

    Prepare vegetables

    If using fresh tomatoes: core and roughly chop 2 lbs ripe tomatoes. If using canned whole tomatoes: drain slightly and roughly break up. Dice the onion and carrot. Mince the garlic and chop the basil leaves.

  2. 2

    Sweat aromatics

    Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and carrot, season with a pinch of salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

  3. 3

    Build the soup

    Stir in 2 tablespoons tomato paste and 1 teaspoon dried oregano, cook 1–2 minutes to deepen the tomato flavor. Add the chopped or drained tomatoes, 3 cups broth, 1 teaspoon sugar, 1.25 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20–25 minutes to meld flavors and soften vegetables.

  4. 4

    Blend until smooth

    Use an immersion blender directly in the pot and puree until smooth and slightly silky. If you don’t have an immersion blender, transfer soup in batches to a blender (do not overfill) and puree, then return to the pot. Be careful with hot liquids.

  5. 5

    Finish and adjust

    Return pot to low heat. Stir in 1/2 cup heavy cream (optional) and 1 tablespoon butter (optional) for richness. Add the chopped fresh basil (reserve a few leaves for garnish). Taste and adjust seasoning with additional salt, pepper, or a teaspoon of sugar if the tomatoes taste too acidic. Warm through for 3–5 minutes without boiling once cream is added.

  6. 6

    Serve

    Ladle soup into bowls, garnish with reserved basil leaves and a drizzle of olive oil or a swirl of cream if desired. Serve with crusty bread or grilled cheese slices.

Mixed Greens Salad with Lemon-Herb Vinaigrette

  1. 7

    Prep salad ingredients

    Wash and spin dry the mixed greens thoroughly. Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the toasted nuts. Crumble the feta if using.

  2. 8

    Make vinaigrette

    In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness to preference.

  3. 9

    Toss salad

    Place the dried mixed greens in a large bowl. Add cucumber, cherry tomatoes, red onion, and toasted nuts. Sprinkle with crumbled feta if using. Drizzle vinaigrette over the salad (start with about half, toss gently, then add more if needed) and toss to coat evenly.

  4. 10

    Serve

    Transfer to a serving platter or divide among plates. Finish with a few extra cracked pepper and a small sprinkle of additional herbs if desired. Serve immediately alongside the warm tomato basil soup.

More from Empanada Mama Hell’s Kitchen