I brought soup to her doorstep and I think I nailed it! If you find this too spicy, just eliminate the pepper flakes, completely seed the red pepper OR blend through another can of diced tomatoes to "cut" the heat.
Preheat your oven to 350. Halve at least 6 medium tomatoes and drizzle the cut side with olive oil, kosher salt and pepper. Flip cut side down on a cookie sheet and place in the oven for 40 minutes or until the skins come off at the touch.
1 small yellow onion, diced
1 clove of garlic, minced
1 tbps red pepper flakes
1 can of Diced Fire Roasted Tomatoes (do not drain)
6 leaves of fresh basil
2 cups of vegetable broth
After pushing the onions, garlic and pepper flakes around the pot in a little olive oil, add in the canned tomatoes, fresh basil and the veg broth. Cover and let simmer on low. When the tomatoes are out of the oven, roll them into the pot. Make sure to use a rubber spatula to get ALL of the liquid (yumminess!) off of the cookie sheet and into the pot. SO good.
Blend the contents of the pot in your blender in small batches. Blending hot liquids is a tricky business. You know your blender best. Always leave the little top open to vent the steam or you'll have soup all over your kitchen and a serious burn! If all goes well, it should look like this -
|May it please The Queen!|