Soup & Half Salad Recipe

Prep and roast (if using fresh tomatoes)

Preheat oven to 425°F (220°C). If using fresh tomatoes, halve or quarter them and place on a rimmed baking sheet with the halved onion and carrot. Drizzle with 1 tablespoon olive oil and roast 25–30 minutes until slightly charred and soft. If using canned tomatoes skip roasting and go to the next step.

Sauté aromatics

In a medium pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook 5–7 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant.

Combine and simmer

Add roasted or canned tomatoes, chopped roasted carrot (or raw carrot finely grated), tomato paste, dried oregano, stock, sugar (if using), salt and pepper to the pot. Bring to a gentle simmer. Reduce heat and simmer 12–15 minutes to meld flavors.

Blend and finish

Use an immersion blender to purée soup until smooth, or carefully transfer to a blender in batches and purée. Return to pot, stir in chopped fresh basil and heavy cream (if using). Warm gently—do not boil—then stir in butter for a glossy finish. Adjust seasoning to taste.

Serve

Ladle soup into bowls and garnish with a few torn basil leaves, a drizzle of cream or olive oil, and cracked black pepper. Makes about 2 generous bowls (fits the soup & half salad portion).

Massage kale: Place chopped kale in a bowl. Add lemon juice, 1 tablespoon olive oil, and a pinch of salt. Using your hands, massage the kale for 1–2 minutes until leaves become slightly darker and tender.

Make dressing: In a small bowl whisk together mayonnaise, Dijon mustard, Worcestershire sauce, grated garlic, a squeeze of lemon, salt and pepper. If the dressing is too thick, thin with 1–2 teaspoons water or olive oil to desired consistency.

Toss salad: Add grated parmesan and croutons to the massaged kale. Add enough dressing to lightly coat the leaves (about 1–2 tablespoons). Toss to combine and adjust seasoning. Serve immediately so croutons stay crisp.

Arrange greens: Place mixed greens or chopped romaine in a bowl or on a plate as the base.

Assemble toppings: Neatly arrange diced cooked chicken, sliced hard-boiled egg, crumbled bacon, diced avocado, halved cherry tomatoes and blue cheese crumbles over the greens.

Dress and finish: Whisk together red wine vinegar, olive oil, salt and pepper. Drizzle dressing over the salad or serve on the side. Toss lightly or leave composed as a traditional Cobb. Serve immediately.

Prep kale and carrots: Place finely chopped kale in a bowl. Add shredded carrot.

Make dressing: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper until emulsified.

Toss salad: Pour dressing over kale and carrots and toss to combine. Add toasted seeds and dried cranberries and toss again. Let sit 5–10 minutes to allow kale to soften slightly before serving.