Don’t pass over slightly bruised or extra-ripe tomatoes; they’re often the most flavorful and especially good here.
2slicesthick country-style bread, torn into bite-size pieces use gluten free
4tablespoonsolive oil, divided, plus more for drizzling
1large white onion, thinly sliced
2garlic cloves, crushed
Freshly ground black pepper
1½poundsbeefsteak tomatoes, cut into wedges
Preheat oven to 400°. Toss bread with 2 Tbsp. 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 Tbsp. 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.
Recipe by Joshua McFadden, Ava Gene's, Portland, OR