with Cheesy Toasts and Balsamic Greens
We’re taking classic, comforting tomato soup and turning things up a notch, giving it a swirl of decadent sour cream and herby pesto. On the side, we’ve got a simple balsamic salad and melty gruyère cheese toasts—they’re so good you could eat ‘em on their own, but you’ll wanna dunk ‘em in the soup, then dunk ‘em again!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
(Contains Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and very finely dice onion. Mince or grate garlic.
Melt 2 TBSP butter with a drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. Add crushed tomatoes, stock concentrate, and 2½ cups water. Bring to a boil and let bubble until reduced and thickened, about 10 minutes.
While soup cooks, halve ciabattas and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with gruyère cheese. Broil until cheese is melted and beginning to turn golden, 3-4 minutes.
Remove soup from heat and let cool slightly. Stir in 2 TBSP pesto (we sent more), sour cream, and 2-4 tsp sugar (to taste). Season generously with salt and pepper.
Toss spring mix in a large bowl with 2 TBSP balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.
Cut ciabatta toasts into quarters. Divide soup between bowls and serve with salad on the side and toasts for dipping.