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.
Provided by Joshua McFadden
Categories Soup/Stew Onion Tomato Low Fat Vegetarian Kid-Friendly Lunch Parmesan Arugula Summer Healthy Bon Appétit Portland Oregon Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
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