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    Tomato rustica soup

    2:47 PM, Jan 26, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- On a cold day, nothing tastes better than a hot bowl of soup!

    Frankie Harrison with Pizza Cafe demonstrates a tomato rustica soup recipe with Ashley, Alyse and Tom.

    Tomato Rustica Soup

    2 tbs. olive oil
    2 large garlic bulbs
    1 cup of minced onions
    1/2 tsp. thyme
    6 medium cloves of garlic, minced
    2 (15 oz) cans of crushed tomatoes
    3 cups of water
    3/4 lb of basil leaves, minced
    salt, pepper, and cayenne to taste

    1. To roast garlic, preheat oven to 375. Line a small baking pan with foil, and drizzle bulbs with olive oil. Bake in the center of the oven for 30 minutes. When cool enough to handle squeeze the pulp from each clove into a small bowl. Mash with a fork.

    2. Place a soup pot or Dutch oven over medium heat. After one minute, add 2 tbs. of olive oil to the pan. Add the onion and thyme and sauté for five minutes, or until the onion is translucent. Add the minced garlic and sauté over medium heat for another minute.

    3. Stir in the tomatoes and water, and bring to a boil. Reduce heat to very low, and simmer , partially covered for about 10 minutes. Stir in the mashed garlic and simmer for another 10 minutes.

    4. Stir in the basil, then add salt, black pepper, and cayenne to taste.

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