Tomato Soup with Croutons

Cooking for Families

Instead of serving processed and highly salted cans of soup Nanny Family likes this tomato soup that is easy for me to make. I don’t add hot sauce, or arugula since the kids don’t like those ingredients. The croutons can be made one day ahead. Store airtight at room temperature.

You Will Need:

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 (optional)
1 cup baby arugula (optional)
1 ounce Pecorino, shaved

You Will Need:

1. 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.

2. 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.

3. Drizzle soup with more oil and top with arugula, Pecorino, and croutons.

References:
Recipe found on epicurious
Photo by Stephanie Felzenberg