Easy Roasted Red Pepper & Tomato Soup

This month I'm developing recipes for my good friends at Barre3 Danville for their month-long Summer Challenge. It's clean eating without the neuroticism…just what we need to stay motivated this summer but still enjoy some treats now and then.  Regardless of your eating plan this summer, you must try this soup. It's absolutely fan-friggin-tastic. So filling and rich (thanks to full fat coconut milk), and bursting with bright, naturally sweet yumminess. I would without hesitation serve this at a summer gathering-- it can be made ahead of time, and looks super impressive. It would be an awesome starter course to some grilled halibut and zucchini, but honestly, it makes a perfectly good dinner on its own. 

I wanted to make this soup as easy as possible for you busy people, but feel free to use fresh summer tomatoes and peppers. You'll need to core them, and roast them with a little olive oil and S&P, but that's  not a big deal. I also chose to use full-fat coconut milk in the recipe. The suppressed calorie counter in me wanted to use light coconut milk, but the foodie in me opted for the real deal. I am so glad I did because the result was a soup that is decadent but still healthy, and promises to fill you up, and keep you full. And hey, if you snack less in between meals, you can afford a little extra with meals, right?? Either way, you should really make this soup. 

Mission Summer Soup: Accomplished 

ROASTED RED PEPPER AND TOMATO SOUP
adapted from Food Network 

Ingredients:
1 tablespoon coconut oil
1 container Trader Joe's mirepoix (mix of chopped onion, carrot, celery)
3 cloves garlic (I used the frozen cubes from TJs)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with juice 
1 (12-ounce) jar roasted red/yellow peppers, drained and chopped
1 1/2 cups chicken broth
1 cup full-fat canned coconut milk
1/2 cup chopped fresh basil, plus more for garnish
Trader Joe's Quinoa Pesto (by the olive oil section)

Method:
Heat 1 tablespoon coconut oil in a 2-quart saucepan over medium-high heat. Add the mirepoix and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.

Add tomatoes, red peppers, and chicken broth and let simmer for about 20 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper. Add the coconut milk and basil, and puree using a hand held immersion blender or VitaMix until smooth.

Serve in soup bowls with a generous sprinkle of fresh basil on top and a Tablespoon of quinoa pesto.