Soup & Salad Combo Recipe

Sauté aromatics

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Simmer soup

Pour in 1 cup crushed tomatoes and 1 cup broth. Stir to combine, bring to a gentle simmer, then reduce heat to low. Add 0.25 tsp sugar, 0.25 tsp salt, and 0.125 tsp black pepper. Let simmer, uncovered, for 6–8 minutes to meld flavors.

Finish with cream and basil

Remove from heat and stir in 2 tbsp heavy cream and the sliced basil leaves (reserve a leaf for garnish if desired). Taste and adjust seasoning with a little more salt or pepper if needed.

Serve

Ladle one cup of soup into a warmed cup or small bowl. Optional: top with the reserved basil leaf and a drizzle of cream or a grind of black pepper.

Assemble salad

Place 1.5 cups mixed baby greens in a small bowl. Top with 0.25 cup thin cucumber slices, 0.25 cup halved cherry tomatoes, and 1 tbsp very thinly sliced red onion. If using, sprinkle 1 tbsp crumbled feta or shaved Parmesan over the top.

Make dressing and toss

In a small cup or jar, combine 1 tsp extra-virgin olive oil and 0.5 tsp red wine vinegar (or lemon juice) with 0.125 tsp salt and 0.0625 tsp black pepper. Whisk or shake to emulsify. Drizzle dressing evenly over the salad and toss gently to coat.

Plate

Transfer the dressed salad to a small plate or bowl. Serve immediately alongside the hot soup.