Tomato Soup with Arugula, Croutons, and Pecorino

Ingredients

• 2 slices thick 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
• 1½ pounds beefsteak tomatoes, cut into wedges
• Hot sauce
• 1 cup baby arugula
• 1 ounce Pecorino, shaved

Steps

1. 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.
2. 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.
3. Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
4. Do Ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.