Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Toss spring mix in a large bowl with 2 TBSP balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.

Step 6

Cut ciabatta toasts into quarters. Divide soup between bowls and serve with salad on the side and toasts for dipping.