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Tomato Soup with Arugula, Croutons, and Pecorino

Tomato Soup with Arugula, Croutons, and Pecorino

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Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.


  • 2 slices thick country-style bread, torn into bite-size pieces
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 large white onion, thinly sliced
  • 2 tablespoons thyme leaves
  • Freshly ground black pepper
  • 1½ pounds beefsteak tomatoes, cut into wedges

Recipe Preparation

  • 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.

  • 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.

Recipe by Joshua McFadden, Ava Gene's, Portland, Oregon,

Nutritional Content

Calories (kcal) 250 Fat (g) 17 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 21 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 5 Sodium (mg) 290Reviews Section

Winter White Vegetable Soup

I must admit I was thinking just that, soup in the summr , lol. However this Winter White Vegetable Soup
not only looks simply delightful but sounds just to yummy to wait until winter! Thank you so much for sharing !

Garlicky Greens «

[…] had some craft circle ladies over one day for lunch and I served my Winter White Vegetable Soup, this salad, The Loveless Cafe Biscuits, and the Frozen Fruit with Warm White Chocolate […]

Roasted Parsnip Bisque with Crispy Pork Belly – Rosemary and the Goat

[…] A parsnip can be baked, mashed, steamed, sauteed, or boiled. They have a stronger flavor than the carrot and in ancient times were believed to be an aphrodisiacs. You should read up on the lowly parsnip and you may find other recipes that are delicious as this soup and also my Winter White Vegetable Soup. […]

Peach Whiskey Chicken – Rosemary and the Goat

[…] FROM THE PAST: Before the hot days are upon us here’s a soup I posted back in 󈧍. Winter White Vegetable Soup. Looks and feels like a good potato soup but has all white vegetables (a little potato) and broth […]

Paella – Rosemary and the Goat

[…] settled in for a few days of sun, beach and beautiful water. This resort was where I first tasted a white vegetable soup that took me years of searching to come with something similar to what I ate for breakfast, lunch […]

Cauliflower Onion Linquine – Rosemary and the Goat

[…] but what isn’t good breaded and fried and dipped in a decadent sauce? I have used it in my Winter White Vegetable Soup and it’s fantastic, but even on a crudité platter, I will pass it up in favor of other […]

Spicy Arugula Salad with Pecorino, Lemon & Olive Oil

This is one of the easiest salads you&rsquoll ever make. Also, one of my favorites!

While in a restaurant, have you ever said to yourself, &lsquoI must recreate this meal at home&rsquo? That&rsquos what happened to me at La Fresa Francesa. A quaint French bistro with a relaxed boho vibe in Miami (actually, Hialeah which is a few minutes outside of Miami).

Aside from their to-die-for sandwiches and sweet or savory crepes, their salads are pretty on point. I recreated their &lsquoNapoleon Salad&rsquo as they call it and it&rsquos all I ever wanted it to be. Sigh.

All you need for this Spicy Arugula Salad is 6 simple ingredients:

Shaved Pecorino cheese
Red chili flakes
Pine nuts
Freshly-squeezed lemon juice
Olive oil

Since my favorite recipes are no recipes (cuz who likes to follow rules anyways!), I&rsquove never measured the ingredients for this salad. I just eyeball everything. Drizzle a little olive oil over a bowl of arugula, add red chili flakes and pine nuts, and then top with some shaved Pecorino cheese and lemon juice.

This simple, flavorful, and easy-to-make salad is ready in just minutes.

Of course, you can always add more Pecorino. I usually do. You can never have too much! Don&rsquot go too crazy with the chili flakes though.

Serve this as a side salad or with chicken or salmon. Unless you&rsquore like me and you devour it all by itself! Either way, I&rsquom sure this Spicy Arugula Pecorino Salad will become one of your favorites too!

Roasted Tomato and Red Pepper Soup

As the weather gets colder a bowl of this will warm you right up, soothing that winter cold. I love to make a big batch and keep it in the fridge for a quick and easy lunch or snack. So healthy, so simple, so delicious.

– a large handful of fresh basil leaves

– a handful of fresh rosemary

– a 1/4 to 1/2 of a cup of water

– 3 dessert spoons of apple cider vinegar (use lime if you don’t have this)

– 3 dessert spoons of tomato puree

Slice the red peppers into eighths, removing the centre. Then chop the tomatoes into four or five slices. Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the basil leaves, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top. Roast at 375* for 30 -40 minutes.

Once the vegetables have finished roasting put them into a liquidizer with the apple cider vinegar, tomato puree, salt & pepper, be careful not to add the bay leaves or rosemary sticks though. As the soup blends, slowly add in the water until you reach your desired consistency. Once you have reached this pour the soup straight into bowls and serve.

Tomato and Cauliflower Soup

I said years ago that after moving to Texas I was tired of waiting for it to turn cold to make soup and decided that whenever the cravings for soup arose (they do often) I would make it whatever the temperature may be outside. Now that our temperatures are edging close to 80° (I hope we still have some cool temperatures left for the Spring.) I’m still trying out some soup recipes that I find interesting.

Last weekend our grandson Thomas came to visit. He won’t be two until May but he is developing some pretty good cooking skills. Recently I saw a video of him at the Kitchen Aid mixer helping mom make some banana bread. The fingers almost got pinched by the paddle but he survived to eat some of that bread. It’s kind of hard watching some of those videos cause I’m saying “watch out he’s getting ready to reach into the mixing bowl with the motor on”. He knows how to make the blade turn slower or faster so I think he is on his way to earning an apron in my kitchen. Of course I would never turn down help from a grandson. We had a pot of gumbo while they were here which was really good on a coolish day.

After the weekend and the gumbo we were still having a little cool weather so I decided to give this soup recipe a try. This recipe came from a head of cauliflower lingering in my refrigerator and the fact that I’m not a huge fan of just plain tomato soup I decided to merge the two vegetables. My original idea and I’m sure the best was to roast the cauliflower and onion and use fresh tomatoes and roast them too but that’s not what exactly happened. I got busy, not sure really doing what, but decided to just boil the cauliflower until tender and add the other things later after the cauliflower was drained and I used canned tomatoes. (Recipe below is my second time making it and I did roast the vegetables before pureeing I can’t say I could really tell the difference in the roasted vs boiling the vegetables.

BLAST FROM THE PAST: This isn’t soup but bread made in a soup can. If you are looking for an interesting way to serve bread for breakfast/brunch, try my Chocolate Raspberry Soup Can Bread.

Put the cauliflower and onion on rimmed cookie sheet and roast at 400° until tender.

Add the vegetables to the pot along with the basil and chicken broth.

Using an immersion blender, puree the soup until nice and smooth.

Add in the cream, salt and pepper to taste and the honey.

This soup looks like it has a lot of cream it’s the cauliflower that adds to the “lightness” of the soup. There’s only 1 cup of cream in the whole pot.

I garnished with a few sprouts that I had growing in my window. You could add some croutons if you wish some crunch.


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                We are owned by the community for you and everyone to enjoy and explore.

                Red, orange, green, and maybe purple. Stripey or solid, some with lumps others with creases. There’s only one beautiful fruit we could be talking about: heirloom tomatoes.

                With a dizzying array of colors, shapes, sizes, and flavors, heirloom tomatoes are unlike any other tomato you’ve had before. And when you combine a variety of sliced heirloom tomatoes on a plate, they create a gorgeous display that’s almost too pretty to eat.

                Whether you like them in salads, pasta, a tart, or simply dressed with olive oil, salt, and pepper, here are some must-try recipes meant for the incredible bounty of heirloom goodness.

                Heirloom Tomato Salad with Toasted Walnuts & Smoked Blue Cheese

                Sweet heirloom tomatoes are paired with crunchy walnuts and salty blue cheese to create this elegant salad.

                Along with the aforementioned ingredients, salt, pepper, fresh dill, and fresh parsley are added for a dash of flavor and herbiness.

                After the tomatoes are arranged to your liking, the whole salad is topped off with a simple homemade dressing.

                Caprese Salad with Balsamic Glaze

                Sweet and simple, this Caprese salad lets the heirloom tomatoes be the star of the show.

                Tomatoes and fresh mozzarella are cut into 1/4-inch slices before being arranged together onto a serving plate.

                The whole plate is then drizzled with olive oil and balsamic vinegar and topped off with fresh salt and pepper.

                Heirloom Tomato Flatbread with Fried Basil

                Consider this heirloom tomato flatbread to be a healthy twist on those Italian pizza flavors you love.

                In this simple recipe, flatbread is lightly broiled before being topped with burrata cheese and heirloom tomato slices.

                The flatbread is finished off with a drizzle of olive oil and a topping of lightly fried basil leaves.

                Pistachio-Crusted Chicken Cutlets with Simple Heirloom Tomato Salad

                Though heirloom tomatoes are served mostly as a topping to this recipe, they’re integral to the overall flavor of the dish.

                In this recipe, chicken cutlets are dredged through flour and an egg wash before being pressed into crushed pistachios.

                Once they’re fried up, they’re topped with a simple salad of heirloom tomatoes, olive oil, basil, and salt and pepper.

                Heirloom Tomato Gazpacho

                Though it may be hot soup season now, but when the sun peeks out, consider trying out this gazpacho!

                Heirloom tomatoes, cucumber, red onions, bell pepper, and a variety of spices are all blended up to create this flavorful veggie-forward cool soup.

                Top it all off with extra chopped veggies and a sprig of basil.

                Heirloom Tomato Tarte Tatin

                Vegan-friendly and the perfect combination of savory-sweet, these tomato tarte tatins are a great way to celebrate heirloom tomatoes!

                A simple tart dough is filled with basil, shallots, garlic, and of course, heirloom tomatoes.

                Serve these at your next brunch alongside some seasonal fruit and your favorite breakfast protein.

                Heirloom Tomato Salad with Charred Corn & Pepper Salsa

                Here’s another salad, but this time charred corn and roasted red peppers make for a spicy complement to sweet tomatoes.

                Tomatoes are tossed with salt and a bit of vinegar to balance out their sweetness before being topped with the charred corn and pepper salsa.

                Finish off your salad with queso fresco for saltiness and Aleppo pepper for a spicy kick.

                Bruschetta with Heirloom Tomatoes, Olives & Basil

                A classic way to enjoy the flavor of tomatoes is in a simple bruschetta!

                Tomatoes, olives, balsamic vinegar, basil, oil, salt, and pepper are tossed together to create the perfect topping for slices of crunchy baguette.

                Serve your bruschetta as an appetizer to a larger Italian meal, or enjoy it as a standalone snack.

                Warm Gnocchi & Heirloom Tomato Salad

                A light, simple meal for a busy weeknight, this warm gnocchi and heirloom tomato salad comes together in about half-an-hour and calls for just a handful of ingredients.

                Gnocchi is boiled and then lightly cooked in an oiled skillet before being sautéed with garlic, tomatoes, vinegar, salt, and pepper.

                It’s all finished with some fresh basil, baby arugula, and grated Pecorino cheese. Enjoy this meal as-is or serve it alongside some grilled chicken for a well-rounded meal.

                Heirloom Tomato Lentil Tabouli

                A simple, flavorful, and healthy salad, this zesty heirloom tomato lentil tabouli is perfect for a quick lunch or as a side dish to dinner.

                All you have to do is toss cooked lentils, tomatoes, parsley, mint, red onion, garlic, and in a bowl, and you’ve got a simple side dish packed full of flavor.

                Top it all off with a sprig of fresh mint for a little flair.

                Heirloom Tomato, Basil & Manchego Toast

                An easy way to savor heirloom tomatoes, this toast is a simple combination of butter, garlic, manchego cheese, heirloom tomatoes, basil, and flaky sea salt.

                Enjoy this toast as a midday snack or serve it at your next brunch.

                One-Pan Pork Tenderloin with Heirloom Tomato & Shallot Confit

                Though this simple meal calls for just a few ingredients and can be cooked in one pan, it’s quite elegant and is a delicious way to enjoy pork tenderloin.

                Pork tenderloin is quickly seared before being combined with shallots and garlic. Tomatoes and raisins are then added to the mix to provide a sweet component for the pork.

                Serve your pork sliced on the bed of tomato confit with your favorite greens on the side.

                Heirloom BLT Salad (with Coconut Bacon!)

                Classic BLT, but make it a salad, and vegetarian-friendly with homemade coconut bacon!

                In this salad recipe, kale, heirloom tomatoes, and homemade croutons are combined with DIY bacon-flavored coconut flakes to create a BLT-inspired salad.

                Top it all off with a homemade lemon-tahini dressing for a punch of zestiness.

                More Heirloom Tomato Recipes

                  from Half Baked Harvest from Feasting at Home from Smitten Kitchen from EatingWell from Forks Over Knives from Bob’s Red Mill from Edible Seattle
                By: Leigha

                Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.

                Healthy Soup Recipes

                Nothing chases away the winter chill like a cozy bowl of soup, made with plenty of good-for-you ingredients. Chicken noodle, minestrone, lentil and more — we’ve got healthy recipes for all your favorites!

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                Photo By: Kana Okada ©Kana Okada 2010

                Photo By: Christopher Testani

                Photo By: Antonis Achilleos

                Photo By: Antonis Achilleos

                Photo By: Antonis Achilleos

                Cabbage Soup

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                Alton's Lentil Soup

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                Kale-Potato Soup with Bacon

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                A healthy meal is never out of reach, thanks to this soup that&rsquos made with a ton of pantry and refrigerator staples. We use canned chickpeas and diced tomatoes, dried spices and always-on-hand veggies to whip up a delicious and satisfying soup in just 40 minutes.

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                Lentil and Ham Soup

                The secret to this hearty soup's texture? A little flour added to the butter and aromatic vegetables at the beginning of the cooking process. It creates a roux which gives the finished soup a nice, thick broth.

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