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American · Soup
Smooth Tomato Soup with Arugula Croutons
Ripe tomatoes softened with sweated onion, garlic and thyme, pureed smooth with a splash of hot sauce, and served with peppery arugula, torn crisp croutons and grated pecorino. Good hot or cold, and it freezes well.
- YieldServes 4 as a small cup, or 2 as a bowl
- Hands-on32 min
- Total46 min
- Difficulty
Ingredients
Soup
- 45 mlextra-virgin olive oil, a glug for sweating the aromatics plus a drizzle to finish
- 1medium onion, thinly sliced
- 2 clovesgarlic, smashed and peeled
- 1 tspthyme leaves
- to tastekosher salt
- to tastefreshly ground black pepper
- 1.1 kgripe red tomatoes, 2 1/2 lb, cored and cut into wedges
- to tastehot sauce such as Sriracha, a few shakes
To serve
- 40 garugula, 2 handfuls, large stems trimmed off
- 30 gPecorino Romano cheese, for grating
Torn croutons
- 45 gday-old country bread, torn into small pieces; about 1 cup of croutons
- 15 mlextra-virgin olive oil, for tossing the bread
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