Bowl Of Soup With Any Half Salad And Ciabatta Bread Recipe

Sauté aromatics

In a medium pot over medium heat, warm 2 tbs olive oil and 1 tbs butter until butter melts. Add the chopped onion and diced carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in 1 tbs tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. This blooms the tomato flavor.

Add tomatoes and simmer

Pour in the 28 oz crushed tomatoes and 3 cups stock. Add 1/2 tsp dried oregano, 1/2 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 15–20 minutes to meld flavors.

Finish with basil and cream

Remove the pot from heat. Add half (about 1/4 cup) of the chopped fresh basil. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender (careful with hot liquid). If you prefer a creamier soup, stir in 1/4 cup heavy cream. Taste and adjust seasoning with more salt or pepper as needed.

Keep warm

Return the soup to low heat just to warm through if needed, but avoid boiling after adding cream. Keep covered until ready to serve.

Make the vinaigrette: in a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Assemble the salad: in a salad bowl, combine 4 cups mixed greens, 1/2 cup halved cherry tomatoes, 1/2 cup thin cucumber slices and 1/4 cup thinly sliced red onion. Drizzle desired amount of vinaigrette (about half for a half salad) and gently toss to coat. Finish with 2 tbs parmesan shavings if using. Set aside chilled or at cool room temperature until plating.

Prepare bread for toasting: Preheat oven to 400°F (200°C) or preheat a skillet for stovetop toasting. Slice the ciabatta loaf into serving portions (1/2 loaf per 2 servings or as desired).

Butter and toast: Spread softened 2 tbs butter evenly on cut surfaces of the ciabatta. Brush a little olive oil (1 tsp) on the outside crust if desired. Place on a baking sheet cut-side up and toast in the oven for 6–8 minutes until golden and crisp at the edges. Alternatively, toast cut-side down in a hot skillet 3–4 minutes until golden. Sprinkle a pinch (about 1/4 tsp) flaky sea salt on the buttered surface after toasting, if using.

Ladle and garnish: Divide the soup among bowls. Tear or chiffonade the remaining fresh basil and sprinkle over each bowl (about 2–3 leaves per bowl). Add a crack of black pepper and a small drizzle (1 tsp) of olive oil on top if desired.

Plate the half salad and bread: Serve a half portion of the salad alongside the bowl of soup (or on a small plate). Add the toasted ciabatta on the side. Provide a small spoon and butter knife so diners can spread any remaining butter on the bread and enjoy with the soup.