Tomato Soup with Arugula, Torn Croutons and Pecorino

This delicious tomato soup is simple yet very satisfying. Jazz it up and make it a seafood chioppinio by adding 2 cups of mixed seafood (omit the arugula but finish with lemon) or add white beans, cooked sausage and some basil or roasted peppers - skies the limit!

Makes 4 cups or 2 bowls (we doubled the recipe - you won’t be sorry you did)

Ingredients:

• extra virgin olive oil

• 1 medium onion thinly sliced

• 2 garlic cloves, smashed and peeled

• 1 tsp thyme leaves

• kosher salt and freshly ground black pepper

• 2 1/2 pounds red tomatoes, cored and cut into wedges

• a few shakes of hot sauce

• 2 handfuls of arugula, large stems trimmed

• 1 cup torn croutons (make your own!)

• Pecornio Romano or parmesan for cheese, grated

Heat a glug of olive oil in a large skillet over medium heat. Add the onion, garlic and thyme. Season lightly with salt and cook until soft and fragrant, about 5 minutes (if you are not looking for color this is called sweating). Then add the tomatoes and increase the heat to medium-high. Cover the pan and cook for about 5 minutes to get the juices flowing.

Pour the mixture, in batches if necessary, into a blender or food processor and process to make a smooth puree. Blend in the hot sauce and taste to adjust season with salt and pepper. To serve pour some soup in a deep bowl, toss in a handful of arugula, torn croutons, top with grated cheese, cracked pepper and a drizzle of olive oil.