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Tomato Soup with Arugula, Croutons, and Pecorino

['2 thick slices country-style bread, torn into bite-size pieces', '4 tablespoons 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', '1 1/2 pounds beefsteak tomatoes, cut into wedges', 'Hot sauce, to taste', '1 cup baby arugula', '1 ounce Pecorino', 'shaved']

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

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