Tomato Soup with Arugula, Croutons and Parmesan

I couldn’t be happier about the delay in cooler temperatures during this New England fall. One of the things it means is that we get to enjoy summer fruits and vegetables for much longer than usual – this tomato soup uses some ripe, juicy, beefsteak tomatoes from Connecticut. I also got to pick  juicy yellow peaches from Lyman Orchards this week, which I have never spotted any of these past years when I have gone apple picking. While I’m excited to try and use the bounty of apples and peaches that we picked for some desserts during the coming weeks, in this post I want to concentrate on the last (and yet, pretty good) summer tomatoes that are still around.

This soup does not use any cream or much fat, so it’s great for a light lunch or as an appetizer. The sharpness of the arugula compliments the sweet, acidic, juicy, ripe tomatoes and the croutons provide great texture. This dish is also great for using bruised or over-ripe tomatoes.

Tomato Soup with Arugula, Croutons and Parmesan

 

Recipe adapted from Bon Appetit – August 2015 issue

Ingredients

  • 2 thick slices country-style bread, torn into bite-sized pieces (I used ciabatta)
  • 4 tbsp olive oil
  • Salt
  • 1 large white onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbsp thyme leaves (or 2 tsp dried thyme)
  • Freshly ground black pepper
  • 2 lbs beefsteak tomatoes, cut into large wedges
  • Hot sauce (though I used my favorite Pirate Blend seasoning – highly recommended for adding heat to any dish!)
  • 1 cup baby arugula
  • 1 oz Parmesan, shaved

Directions

  1. Preheat oven to 400 F.
  2. Toss bread with 2 tbsp olive oil on a rimmed baking sheet and season with salt. Toss after 3-4 minutes and bake for 4-5 minutes more, until golden brown and crunchy (total time of 8-10 minutes). Set croutons aside.
  3. Heat 2 tbsp oil in a large skillet over medium heat. Toss onion, garlic, thyme, salt and pepper. Cook, stirring often, until onions are brown, around 5-7 minutes.
  4. Add tomatoes and cook, stirring often, until they release their juices – about a minute or 2.
  5. Add 1 cup water and bring to a boil.
  6. Using an immersion blender, blend the mixture. Or alternatively, transfer mixture to a blender and blend until soup.
  7. Taste and add hot sauce or other spicy seasoning. Season with salt and pepper as needed
  8. Serve soup topped with arugula, shaved Parmesan and croutons.
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