Lunch: Tomato Soup with Arugula, Croutons, and Pecorino

Recipe by Joshua McFadden, Ava Gene's, Portland, OR Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.

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

Instructions

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.

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