Inspired by @nordstrom ‘s famous tomato soup… when sports are dominating the weekend. We make an effort to get food the girls love at the ready. Heat oven to 425°F. ROASTED VEGETABLES On each of 2 half-sheet pans, add: • 3 lb tomatoes, halved or quartered • 2 carrots, chopped • 2 shallots, quartered • 1 head garlic, halved crosswise • ¼ cup olive oil • 1½ tsp dried basil • 1 tsp kosher salt • ½ tsp black pepper Drizzle with olive oil, season and roast 40–50 minutes, rotating halfway through, until caramelized and tender. Dish 1: ROASTED TOMATO BASIL SOUP + CROSTINI Remove the garlic and reserve for the crostini. Blend one pan of vegetables and juices with: • 2 Tbsp tomato paste • 1½ cups chicken broth • ¾ cup heavy cream • Fresh basil Blend until smooth. Adjust broth, cream, salt and pepper to taste. Mash the roasted garlic with 1 stick softened butter, ½ cup Parmesan, 1 Tbsp parsley and red pepper flakes. Spread over sliced sourdough and broil 2–4 minutes, until golden and b...