Jul 14 2026
Restaurants›Rock Creek Tap and Grill›Soup, Salad & Garlic Toast Recipe

Soup, Salad & Garlic Toast Recipe

Inspired by Rock Creek Tap and Grill
Time45m
Serves2

Garden or Caesar

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Ingredients

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Soup (Tomato Basil Soup)

Salad (choice: Garden or Caesar)

Garlic Toast

Method

Soup (Tomato Basil Soup)

  1. 1

    Prep

    If using fresh tomatoes, core and roughly chop them. Dice onion, carrot, celery and mince garlic. Roughly chop basil.

  2. 2

    Sauté aromatics

    In a medium pot over medium heat, add olive oil and butter. When butter melts, add diced onion, carrot, and celery. Sauté for 6–8 minutes until softened and translucent, stirring occasionally.

  3. 3

    Add garlic and tomato paste

    Add the minced garlic and tomato paste to the pot. Cook 1–2 minutes, stirring constantly, until garlic is fragrant and the tomato paste darkens slightly.

  4. 4

    Add tomatoes and stock

    Add the chopped or canned tomatoes, vegetable or chicken stock, dried oregano, sugar (if using), salt and pepper. Stir to combine and bring to a gentle simmer.

  5. 5

    Simmer

    Reduce heat to low and simmer uncovered for 20 minutes to meld flavors, stirring occasionally. If using fresh tomatoes, simmer until they break down; canned will soften quicker.

  6. 6

    Blend

    Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender and puree, then return to pot). Be careful with hot liquids.

  7. 7

    Finish with basil and cream

    Stir in chopped fresh basil and the heavy cream or half-and-half (if using). Taste and adjust seasoning with additional salt, pepper or a pinch more sugar. Warm gently for 2–3 minutes — do not boil after adding cream.

  8. 8

    Serve

    Ladle soup into bowls and garnish with a small basil leaf or a drizzle of olive oil if desired.

Salad (Garden or Caesar)

  1. 9

    Garden Salad - Prep

    For a Garden salad, place mixed salad greens in a large bowl. Add halved cherry tomatoes, cucumber slices and thinly sliced red onion. Sprinkle croutons on top.

  2. 10

    Garden Salad - Vinaigrette

    Whisk together olive oil, red wine vinegar, Dijon mustard, salt and pepper in a small bowl or jar. Taste and adjust acidity or seasoning. Drizzle vinaigrette over the salad just before serving and toss gently to coat.

  3. 11

    Caesar Salad - Prep

    For Caesar, chop romaine hearts into 1–2 inch pieces, place in a bowl, add croutons and shaved or grated Parmesan.

  4. 12

    Caesar Salad - Dress

    Add Caesar dressing to the romaine (start with 2–3 tablespoons, toss, add more if desired) and toss until leaves are lightly coated. Finish with extra Parmesan and freshly ground black pepper.

Garlic Toast

  1. 13

    Prep garlic butter

    In a small bowl, combine softened butter, minced garlic, olive oil, finely chopped parsley, salt, and grated Parmesan (if using). Mix until smooth.

  2. 14

    Assemble

    Spread about 1/2 tablespoon of the garlic butter mixture onto each slice of bread, covering the surface evenly.

  3. 15

    Toast

    Preheat oven to 425°F (220°C) or set broiler to high. Place bread slices on a baking sheet and bake for 6–8 minutes until edges are golden and butter is bubbly; or under the broiler for 1–2 minutes — watch closely to avoid burning.

  4. 16

    Finish

    Remove from oven, sprinkle an extra pinch of parsley or Parmesan if desired, and serve immediately alongside the soup and salad.

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