Preheat oven to 450ºF.
Drain the chopped tomatoes and save the liquid. Roast them with 1 tbsp olive oil for above 15minutes or until slightly caramelized.
Heat 1 tbsp of olive oil in a sauce pan; add onions, garlic, carrots and celery. Let the veggies sweat for about 10-15 minutes on medium-low flame.
Remove the tomatoes from the oven, add the reserved liquid and pick up any bits stuck to the pan.
Add roasted tomatoes, tomato sauce, ¾ cup mint, broth, 1 cup water, hot sauce and seasoning. Raise the flame to medium-high and bring the mixture to a slow simmer. Reduce the flame and cook for 10-15 minutes.
Remove from heat and blend the soup (using an immersion blender or regular blender) to a smooth consistency.
Put the soup back on flame; add sour cream/cream and cook for another 5 minutes. Add the remaining mint. Stir well, adjust the seasoning and serve hot with crusty bread.