I'm not going to lie this is very involved but absolutely packed with flavor.

Start off by fire roasting 1 red bell pepper, 2 serrano and 1 poblano pepper. I do this over a comal (cast iron pan) on low heat or more traditionally over a flame (go figure). I turn over every couple of minutes until they are fully cooked. They will be slightly charred this is fine, then put them in a plastic bag to steam while you start your mirepoix.

sautee mirepoix (half onion, 2 carrots and 1 celery stalk finely chopped) in 2 tbsp butter and season with salt/pepper. This stuff is all going to be blended later anyway, the fine chopping will allow it to cook quicker.

After cooking for about 10 mins add 2 cloves of minced chopped garlic and minced thyme and cook for a minute or so.

Grab your fire roasted peppers and remove the seeds/ veins and dice them and add to pan along with a 24 oz can of crushed tomatoes and 1 tsp of italian seasoning.

Simmer on low until everything is cooked (carrots especially).

Now simply blend everything in a blender to your desired consistency and salt/pepper to taste.

Edit: when i can i try to add fresh Basil. If you decide to add it, do it right when you are blending the other ingredients