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.


  • 2 slices thick country-style bread, torn into bite-size pieces use gluten free
  • 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 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
  • Photograph by Peden & Munk


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