Name: Tomato Soup with Arugula, Croutons, and Pecorino
Yield: 4 Servings
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

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Peden & Munk

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.

Recipe notes