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Tomato Soup with Arugula, Croutons, and Pecorino

Joshua McFadden, Ava Gene's, Portland, Oregon
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Baby arugula

1 1/2

lbs Beefsteak tomatoes, wedges

2

Garlic cloves

2 tbsp

Thyme, leaves

1

White onion, large

1

Hot sauce

1

Black pepper, Freshly ground

1

Kosher salt

4 tbsp

Olive oil

2

slices Bread, thick country-style

1 oz

Pecorino