Italian Vichyssoise

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Soup:

3 tablespoons extra-virgin olive oil

2 large or 4 small shallots, thinly sliced

3/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

2 cloves garlic, minced

1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces

3 cups low-sodium chicken broth

1 cup arugula

1/2 cup mascarpone, at room temperature

Croutons:

2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes

2 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

8 cherry or grape tomatoes, quartered