Soup & Salad Express Lunch Recipe

Prepare salad base

Rinse and dry the mixed salad greens thoroughly. Place 3 cups per serving (6 cups total) into a large bowl.

Add vegetables

Add halved cherry tomatoes, sliced cucumber, shredded carrots and thinly sliced red onion to the greens. Toss gently to combine.

Garden salad dressing (if chosen)

Whisk together 2 tbs olive oil, 1 tbs vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust. Drizzle about 1 tbs dressing per serving over the salad and toss lightly. Top with 1/4 cup croutons if desired.

Caesar salad assembly (if chosen)

Toss the greens with 4 tbs Caesar dressing (total), add 1/4 cup grated Parmesan and 1/2 cup croutons, then toss gently to coat. Adjust dressing to taste.

Sauté aromatics

Heat 1 tbs neutral oil or a small knob of butter in a medium pot over medium heat. Add diced onion, carrot and celery and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Build the soup

Stir in 1 tbs tomato paste (if using), then add 4 cups broth, dried thyme and bay leaf. Bring to a gentle simmer, reduce heat and simmer 12–15 minutes until vegetables are tender.

Finish

Remove bay leaf, season with 1 tsp salt and 1/4 tsp pepper (adjust to taste). Keep the soup hot and ladle into bowls when ready to serve.

Caramelize onions

If upgrading, melt 2 tbs butter in a wide skillet over medium-low heat. Add 2 cups thinly sliced yellow onion and 1/2 tsp brown sugar. Cook slowly, stirring occasionally, 25–30 minutes until deep golden and very soft. Add a pinch of salt to help draw out moisture.

Deglaze and simmer

Increase heat to medium, add 1/4 cup dry white wine (optional) and scrape browned bits from the pan. Reduce by half, then transfer caramelized onions to a pot and add 4 cups beef broth. Bring to a simmer and cook 10 minutes. Taste and adjust seasoning.

Toast and melt cheese

Preheat broiler. Arrange baguette slices on a baking sheet and toast lightly under broiler 1–2 minutes per side. Place a generous layer of grated Gruyère on each slice and broil until cheese is bubbly and golden, 1–2 minutes. For classic French onion presentation, ladle soup into oven-safe bowls, top with a toasted cheese crouton and broil until cheese is melted and browned.

Make garlic butter

In a small bowl, combine 3 tbs softened butter, 1 tsp minced garlic, 1 tbs chopped parsley and 1/8 tsp salt. Mix until smooth.

Assemble and bake

Spread about 3/4 tbs garlic butter on each of the 4 bread slices. Arrange on a baking sheet and bake in a 400°F (200°C) oven for 6–8 minutes until edges are golden and butter is melted. For extra crispness, broil 1 minute at the end—watch closely to avoid burning.

Serve

Serve garlic toast warm alongside the soup. If French onion upgrade is chosen, use the toasted baguette slices with cheese as the soup topper instead of separate garlic toast, or provide both if desired.