Tomato Soup with Arugula, Croutons, and Pecorino

Name: Tomato Soup with Arugula, Croutons, and Pecorino
Yield: 4 Servings
Ingredients: 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

Peden + Munk4 ServingsSource

soup tomato arugula pecorino summer quick easy main starter nut-free vegetarian simmer lunch dinner do not show on encore

Tomato Soup with Arugula, Croutons, and Pecorino

Ingredients

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

Method

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.