Floating Olive Branch

3 large red beets
1 large potato, peeled and chopped
1 large onion, chopped
1 medium sized carrot, peeled and chopped
2 cloves fresh garlic, chopped
4 Tbs. Seasons Basil Infused Olive Oil
3 Tbs. tomato paste
1 14-oz. whole tomatoes
¼ cup Seasons Blueberry Infused Balsamic 
2 quarts vegetable stock
1 tsp Seasons Himalayan Pink Premium Salt
½ tsp Seasons Pepe e Aglio
Sour cream, fresh blueberries, and basil leaves for garnish

Preheat oven to 375 degrees.

Wash beets and wrap in foil. Roast 45 minutes, until tender.

Remove from oven, allowing to cool for approximately 30 minutes. Unwrap foil and slip skins off of beets. Set aside to continue cooling. When cool enough to handle, rough chop.

Heat 3 tablespoons of Basil Infused Olive Oil in large saucepan over medium heat. Sauté onion and carrot, stirring occasionally with a wooden spoon, until onion is translucent but not brown, approximately 10 minutes.

Add potato and garlic and stir to combine. Add vegetable stock, tomatoes, and tomato paste and bring to a boil over high heat. Reduce heat to medium and continue cooking uncovered until all vegetables are tender. Add beets and balsamic and cook for 30 minutes, or until beets are tender.

By this time, the soup will have reduced significantly, concentrating the flavors. Remove from heat and season to taste with Himalayan Pink Salt and Pepe e Aglio. Allow to cool for 1½ hours, or until cool enough to refrigerate. Finish cooling in the refrigerator. If you are making this in advance, stop at this point. The remainder of the prep should be done right before serving. The soup may be made — to this point — up to 3 days in advance.

Using an immersion blender, food processor, or standard blender, puree soup. The pureed should should have the consistency of heavy cream. If necessary, thin with a little more vegetable stock.

Serve in chilled serving bowls garnished with sour cream, remaining basil olive oil, fresh blueberries, and basil leaves.