INGREDIENTS

2 lbs beets washed
2 tbsp olive oil
1 onion peeled and sliced
2 cloves garlic, minced
1 bunch fresh basil
2 sprigs fresh parsley
1 sprig fresh thyme
2 tbsp tomato paste
4 14-oz tins of chopped tomatoes
(or 4 lbs fresh tomatoes)
Salt and pepper to taste

PREPARATION

Bake the beets at 375°F for 1 hour until tender. Cool and peel and cut into ½ inch dice. Heat oil in a large saucepan and sautée onion and garlic until tender and translucent. Add tomato paste and tomatoes and sautée for 2 minutes. Add 2 cups water or broth (veggie or chicken), herbs and salt to taste. Bring to a boil, then let simmer for 15 minutes. Add more water if you’d like it thinner and pour through a fine mesh strainer. Use some toothpicks to secure garlic knots to a rounded loaf of bread to look like brains. This soup can be made a few days ahead (soup always gets tastier with a little age) and warmed on the day of.