Tomato Soup with Arugula, Croutons, and Pecorino
Don’t pass over slightly bruised or extra-ripe tomatoes; they’re often the most flavorful and especially good here
2 slices thick country-style bread, torn into bite-size pieces
4 tablespoons olive oil, divided, plus more for drizzling
1 large white onion, thinly sliced
2 garlic cloves, crushed
2 tablespoons thyme leaves
Freshly ground black pepper
1½ pounds beefsteak tomatoes, cut into wedges
1 cup baby arugula
1 ounce Pecorino, shaved
Preheat oven to 400°.
Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt.
Bake, tossing halfway through, until golden brown and crunchy, 8–10 minutes; set croutons aside.
Heat 2 Tbsp. 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.
Drizzle soup with more oil and top with arugula, Pecorino, and croutons
Do Ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.
Artical Provided by: Bon Appétit
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