Tomato Soup with Arugula, Croutons & Pecorino

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 
 pounds beefsteak tomatoes, cut into wedges 
Hot sauce 
1 cup baby arugula 
1 ounce Pecorino, shaved

Preheat oven to 400°. 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.
Serves 4

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