Stay Inspired! Try a Delicious Vegetarian Dish!

January 12, 2016


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

  • Kosher salt

  • 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

  • Hot sauce

  • 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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