House-made Tomato Basil Soup & Salad Recipe

Prepare vegetables

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter melts and begins to shimmer, add the chopped onion, diced carrot and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and tomato paste to the pot and cook, stirring constantly, for 1–2 minutes until fragrant and the tomato paste darkens slightly. This brightens the tomato flavor.

Pour in the canned whole tomatoes with their juices. Break the tomatoes up with a wooden spoon or potato masher in the pot to release juices and create a chunky base.

Add the stock, granulated sugar, dried oregano, kosher salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer. Reduce heat to low and simmer, partially covered, for 20 minutes to meld flavors and soften any remaining tomato pieces.

Remove the pot from heat. Add the packed fresh basil leaves to the soup. Use an immersion blender to puree until smooth and silky. Alternatively, carefully transfer soup in batches to a blender, hold the lid with a towel, and blend until smooth, then return to the pot.

Return the pot to low heat. Stir in the heavy cream or half-and-half if using, and warm through gently—do not boil after adding cream. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Ladle soup into bowls. Garnish each bowl with a few basil leaves and croutons or serve with crusty bread on the side.

Prepare the dressing: in a small bowl or jar whisk together the extra-virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (if using), kosher salt and freshly ground black pepper until emulsified.

Assemble salad: in a large bowl combine the mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion.

Dress and toss: drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing to taste, being careful not to overdress.

Finish and serve: sprinkle crumbled feta or shaved parmesan and toasted nuts over the top. Divide the salad into individual bowls or plates to accompany the soup.