Tomato Soup with Arugula, Croutons, and Pecorino
Tomato Soup with Arugula, Croutons, and Pecorino is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Croutons can be made 1 day ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.