6 large tomatoes or one 28-oz can whole tomatoes, with liquid
2 tablespoons olive oil
2 medium white onions, chopped
1 garlic clove, minced
1 celery stalk, chopped
2 cup fresh basil, chopped
4 cup fresh mint, chopped
1 tablespoon brown sugar
2 medium russet potato, small dice
3 cups vegetable broth
Fresh ground pepper & sea salt to taste
Preparation1. Preheat oven at 450°F.
2. Rub the tomatoes with a little olive oil and place them on a sheet pan. Cook for 20 minutes and set aside. If using canned tomatoes, skip this step.
3. Heat the olive oil in a large pot and sauté the onions, garlic and celery until translucent. Add the tomatoes and continue cooking for about 7-8 minutes. Using a potato-masher, crush the tomatoes in the pot. Add the diced potatoes, herbs, salt, pepper, sugar and the broth. Cook until potatoes are soft, about 20 minutes.
4. Let the soup cool for about 20-25 minutes and puree it in a food processor until smooth and creamy. Pass it though an extra fine strainer and re-heat before serving.
5. Check the flavor, adding another teaspoon of sugar if it is too acidic, and salt and pepper to taste.
Garnish suggestions: garlic croutons, cous-cous or quinoa, basil chiffonade
Makes six 8oz servings
This recipe, courtesy of Rancho La Puerta, was taken from HealingLifestyles.com.