1 small beet, trimmed and peeled
2 Tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1/2 cup chopped celery
6 cups vegetable broth (see recipe)
12 small tomatoes, coarsely chopped, or 1 15-oz. can whole tomatoes
1 cup chopped fresh basil
1 tsp. dried thyme
1/2 tsp. dried oregano
1 cup cubed tofu
Sea salt, to taste
Freshly ground black pepper, to taste
Basil leaves, for garnish
Preheat the oven to 350°F.
Put the beet on a baking sheet and bake until tender, 1 to 1 1/2 hours. When cool enough to handle, chop and set aside.
In a large soup pot, heat the olive oil and add the onion, garlic, and celery. Sauté for 5 to 10 minutes, until tender, stirring occasionally.
Add the broth, tomatoes, basil, thyme, and oregano and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally. Set aside to cool.
Transfer the soup, the cooked beet, and the tofu to a food processor or blender and blend until smooth. This may have to be done in batches. Return the soup to the pot, gently reheat, and add salt and pepper to taste. Garnish each serving with a whole basil leaf and serve at once.
From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
For more great recipes from the Candle Café, click here.