Tomato Soup with Rocket, Croutons, and Pecorino

Ingredients for Tomato Soup with Rocket, Croutons, and Pecorino

• 2 thick slices country-style bread, torn into bite-size pieces

• 60ml 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

• 675g beefsteak tomatoes, cut into wedges

• Hot sauce, to taste

• 1 cup baby rocket

• 30g Pecorino, shaved

Preheat oven to 204°C. 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 240ml 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 rocket, Pecorino, and croutons.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.