Tomato soup with arugula, croutons and Pecorino
4 servings
30 minutes
Tomato soup with arugula, croutons, and 'Pecorino' is an exquisite dish of Italian cuisine that combines the freshness of tomatoes, the spiciness of thyme, and the piquancy of 'Pecorino' cheese. This is an elegant interpretation of traditional tomato soup, complemented by crispy croutons and fresh arugula. It originated in Tuscan villages where simple ingredients are transformed into culinary masterpieces. The gentle acidity of tomatoes harmonizes with the aroma of garlic and onion, creating a rich flavor. Croutons add a textural contrast while 'Pecorino' provides a pleasant saltiness. This soup is perfect as a light dinner or warming lunch served with a glass of white wine. Its simplicity in preparation makes it accessible for any cook while its rich taste turns it into a true gastronomic celebration.
1
Preheat the oven to 200˚C. Mix the bread pieces with 2 tbsp of olive oil on a rimmed baking sheet, season with salt. Bake until golden and dry for 8-10 minutes (stir halfway through). Set the croutons aside.
- Country bread: 2 pieces
- Olive oil: 4 tablespoons
- Coarse salt: to taste
2
Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion, garlic, and thyme, seasoning with salt and pepper. Sauté until the onion is soft, about 5-7 minutes, stirring frequently. Add tomatoes and simmer, stirring often, for about 1 minute until the tomatoes release their juice. Add 1 cup of water and bring to a boil.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Thyme leaves: 30 g
- Ground black pepper: to taste
- Tomatoes: 675 g
3
Transfer the mixture from the pan to a blender and blend until smooth; taste and add hot sauce as desired. Season with salt and pepper to taste.
- Hot BBQ sauce: 1 teaspoon
- Coarse salt: to taste
- Ground black pepper: to taste
4
Drizzle the soup with oil and garnish with arugula, Pecorino, and croutons.
- Olive oil: 4 tablespoons
- Arugula: 70 g
- Pecorino cheese: 30 g
- Country bread: 2 pieces
5
Can be prepared in advance: croutons can be made 1 day before making the soup. They should be stored in a tightly closed container at room temperature.