Tomato Soup with Arugula, Croutons, and Pecorino
A fresh and elegant tomato soup topped with homemade croutons, peppery arugula, and shaved Pecorino cheese. This rustic soup combines the sweetness of beefsteak tomatoes with aromatic thyme and garlic.
Ingredients
- •2 slices country-style bread
- •4 tablespoons olive oil
- •1 to taste Kosher salt
- •1 large white onion
- •2 cloves garlic
- •2 tablespoons thyme leaves
- •1 to taste black pepper
- •1½ pounds beefsteak tomatoes
- •1 to taste hot sauce
- •1 cup baby arugula
- •1 ounce Pecorino
- •shaved
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
10 min
- 2.
Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
15 min
- 3.
Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
2 min
- 4.
Croutons can be made 1 day ahead. Store airtight at room temperature.
