TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO
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
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.
CHILLED TOMATO-TARRAGON SOUP WITH CROUTONS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Tomato Appetizer Sauté Vegetarian Quick & Easy High Fiber Dinner Lunch Spring Summer Chill Healthy Low Cholesterol Tarragon Potluck Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. Transfer croutons to plate.
- Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste. Reduce heat to medium-low. Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.
- Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Discard solids in sieve. Season soup with salt and pepper.
- Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.
HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS
This is the best! My close friend Holly would bring this over to me when I was recovering from a long illness. It took me 2 years to talk her into giving me the recipe, so guard it with your life, it's hard to come by!
Provided by 1 Cookin Texan 1954
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Soup;.
- Saute' bacon, onion and garlic until onions are clear.
- Add tomatoes and cook 10 minutes.
- Place in a large stockpot and stir in flour,chicken stock, tomato paste and seasoning.
- Cook for 35 minutes.
- Puree' and add cream right before serving.
- Croutons;.
- Mix together and brown in a single layer on a cookie sheet.
Nutrition Facts : Calories 494, Fat 21.6, SaturatedFat 8.4, Cholesterol 44.6, Sodium 875.7, Carbohydrate 58.9, Fiber 4.4, Sugar 11.1, Protein 16.3
FARMSTAND TOMATO SOUP WITH ARUGULA PESTO
Provided by Rebecca Rather
Categories Soup/Stew Milk/Cream Tomato Lunch Parmesan Pine Nut Arugula Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- To Make the Soup:
- Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
- When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
- To Make the Pesto:
- Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
- To Serve:
- Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
- Do it early
- The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
- Variation
- The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.
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- Preheat oven to 400°. Toss bread with 2 Tbsp. 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 Tbsp. 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.
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