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Frequently paired with
The best thing to pair and share with Soup and Salad
Ingredients
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Mixed Green Salad
Creamy Tomato Basil Soup
Method
Mixed Green Salad
Prepare vegetables
Rinse the mixed salad greens thoroughly and spin or pat dry. Halve the cherry tomatoes. Peel and slice the cucumber into half-moons (about 1/4-inch thick). Thinly slice the red onion and separate into rings.
Make dressing
In a small bowl or jar combine the extra-virgin olive oil (3 tbsp), red wine vinegar (1 tbsp), Dijon mustard (1/2 tsp), honey (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk vigorously or shake until emulsified.
Assemble salad
Place the dried greens in a large bowl. Add the halved cherry tomatoes, cucumber slices and red onion. Drizzle about two-thirds of the dressing over the salad and toss gently to coat. Sprinkle the crumbled feta or shaved Parmesan and toasted nuts, if using. Serve the remaining dressing on the side.
Creamy Tomato Basil Soup
Sauté aromatics
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the diced carrot and continue to cook 4–5 minutes until softened. Stir in the minced garlic and cook 30–60 seconds until fragrant.
Simmer
Add the 28 oz crushed tomatoes and 3 cups of broth to the pan. Stir in chopped basil (reserve a few leaves for garnish), 1 tsp sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Increase heat to bring to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes to let flavors meld and vegetables soften completely.
Blend until smooth
Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a blender and blend until smooth, then return to the pot. If the soup is too thick, add up to 1/2 cup extra broth or water to reach desired consistency.
Finish with cream
Stir in 1/2 cup heavy cream or half-and-half and warm through for 2–3 minutes without boiling. Taste and adjust seasoning with more salt or pepper as needed.
Serve
Ladle soup into bowls, garnish with reserved basil leaves and a sprinkle of grated Parmesan if desired. Serve hot alongside the mixed green salad.
