Free Range CrossFit - Tempe, AZThis recipe was inspired by some soul-warming tomato basil soup our gym literally drank down while up in Flagstaff last month for the Arizona CrossFit Affiliate Competition. We had it two days in a row at Pita Jungle, and it was damn good! It's still a work in progress, but it's starting to taste very similar. AB and I have crafted this twice now and we are pretty bad about taking notes and exact measurements. This list reflects our best judgement of the final tally of spices, herbs, and produce. Definitely a great side or main course during this cold (read: 70's if you aren't in AZ enjoying our "winters") weather. Enjoy!


Here's what you'll need:
Some good music. Might I suggest the Darius Rucker station on Pandora?
1 15oz can tomato sauce
1 15oz can diced tomatoes
1 15oz can coconut milk
1/4 cup roasted red peppers
4oz Fresh Basil (trader joes has a great deal)
2 tbsp dried basil
1.5 tbsp dried oregano
1.5 tbsp dried thyme
2 lbs squash (roughly 1 lb of yellow, and 1lb of zucchini)
1 yellow onion
1 red bell pepper
3 tbsp minced garlic
1 tsp red pepper flakes
2 cups chicken stock
1 tsp ghee
salt and pepper to taste

1. Chop red peppers (roasted too) and onions.
2. Slice squash and zucchini into medallions.
3. Dice up fresh basil.
4. Saute peppers and onions over medium high heat with 1 tsp ghee.
5. Cook until onions start to become translucent. Roughly 5 minutes.
6. Add squash medallions and cook for 5 more minutes.
7. Add dried spices and half of the fresh, diced basil.
8. Add chicken stock, and both cans of tomatoes and bring to a boil.
9. Reduce heat and simmer for 20 minutes.
10. Get out your trusty immersion blender and blend until you have a thick soupy texture.
11. Remove from heat and slowly stir in coconut milk, and add remaining fresh basil.
12. Add shredded chicken (optional).

Free Range CrossFit - Tempe, AZ
The final product before I destroyed it and certainly went back for seconds. Enjoy!