Best 2 Tomato Soup With Arugula Croutons And Pecorino Recipes

Indulge in a symphony of flavors with our tantalizing Tomato Soup with Arugula Croutons and Pecorino, a culinary masterpiece that combines the vibrant essence of tomatoes with the peppery bite of arugula and the nutty richness of pecorino cheese. Dive into a velvety smooth tomato soup, bursting with umami and a hint of acidity, perfectly complemented by crispy arugula croutons that add a delightful textural contrast. Elevate your soup experience with grated pecorino cheese, a salty and tangy explosion that harmonizes all the flavors. This culinary journey also includes a vegan-friendly version of the soup, catering to a wider range of dietary preferences. Additionally, discover the secrets of creating homemade croutons, a versatile culinary companion that adds a touch of sophistication to salads, soups, and even as a standalone snack.

Let's cook with our recipes!

TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO

Tomato Soup with Arugula, Croutons, and Pecorino image

Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.

Provided by Joshua McFadden

Categories Soup/Stew Onion Tomato Low Fat Vegetarian Kid-Friendly Lunch Parmesan Arugula Summer Healthy Bon Appétit Portland Oregon Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 thick slices 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
1 1/2 pounds beefsteak tomatoes, cut into wedges
Hot sauce, to taste
1 cup baby arugula
1 ounce Pecorino, shaved

Steps:

Preheat 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.
Do Ahead
Croutons can be made 1 day ahead. Store airtight at room temperature.

ROASTED TOMATO SOUP WITH CROUTONS

Roasted Tomato Soup with Croutons image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

Ingredients

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
1 loaf country-style bread
Extra-virgin olive oil
Salt

Steps:

Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

Tips:

Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Look for ripe, red tomatoes that are free of blemishes.
Roast the tomatoes before blending: Roasting the tomatoes will help to concentrate their flavor and give the soup a richer, more complex taste.
Add a touch of sweetness: A small amount of sugar or honey can help to balance the acidity of the tomatoes and create a more harmonious flavor.
Use fresh herbs: Fresh herbs like basil, oregano, and thyme can add a lot of flavor to your soup. Add them towards the end of cooking to preserve their delicate flavor.
Serve with a variety of toppings: Arugula croutons, pecorino cheese, and a drizzle of olive oil are all delicious toppings for tomato soup. You can also add a dollop of sour cream or yogurt for a creamy touch.

Conclusion:

Tomato soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With its bright, tangy flavor and versatility, it's a perfect choice for a quick and easy weeknight meal or a special occasion dinner. Whether you like it smooth and creamy or chunky and rustic, there's a tomato soup recipe out there to suit your taste. So next time you're looking for a delicious and satisfying meal, give tomato soup a try!