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Epicurious

Tomato Soup with Arugula, Croutons, and Pecorino

4.8

(10)

Image may contain Bowl Dish Food Meal and Curry
Photo by Peden & Munk.

Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.

Recipe information

  • Yield

    4 servings

Ingredients

2 thick slices 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
1 1/2 pounds beefsteak tomatoes, cut into wedges
Hot sauce, to taste
1 cup baby arugula
1 ounce Pecorino, shaved

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Drizzle soup with more oil and top with arugula, Pecorino, and croutons.

  2. Do Ahead

    Step 4

    Croutons can be made 1 day ahead. Store airtight at room temperature.

TagsSoupSoup/StewArugulaLeafy GreensVegetablePecorinoCheeseDairyTomatoMainStarterDinnerNut FreeVegetarianWeeknight MealsSimmerBon Appétit

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