Spicy Roasted Red Pepper and Tomato Soup

Sunday was a meal prep party for myself. My roommate Lindsay and I were shuffling back and forth, taking turns over the oven and in the stove, accidentally bumping into each other all afternoon. "Meal Prep" is such a muscle-y meat head sounding term to me and when I hear it I envision rows of tupperware lined up with boring chicken breasts and broccoli.  You know what I'm talking about...My meal prep is much different. It's really just about putting in a little time on Sunday, so I can then shovel food in my mouth the second I'm ready for lunch and dinner during the week. Cause I'm actually just lazy. 

On Whole 30 they preach meal prep. Simply trying to eat healthy is also about meal prep. Having healthy food prepared and ready at a moments notice saves you from caving on unhealthy options. This last week I prepped my Crock-Pot Curry Chicken and Cauliflower Rice for dinners and this Roasted Red Pepper and Tomato Soup for lunches. I love soup for lunch. It's so much more fulfilling than a blah salad. The recipe is simple and comes together in under 30 minutes.

Spicy Roasted Red Pepper and Tomato Soup
yields 6 cups, about 4 servings

Ingredients:
1, 14-16 oz jar roasted red peppers, drained
1, 28 oz can fire roasted diced tomatoes
1 Tbsp. oil
1/2 yellow onion chopped
3 cloves of garlic minced
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. dried basil
1 Tbsp. dried thyme
1/4 tsp. red pepper flakes (optional)
1 cup water

Directions:
Heat a large stock pot with a tablespoon of oil over medium heat. Add onion and garlic. Cook until the onions are translucent and the garlic is fragrant. Drain your red peppers and roughly chop them. Add to the pot with your diced tomatoes (not drained). Add salt, pepper, basil, thyme and red pepper flakes. Stir in water. Bring to a boil then reduce to low and let simmer for 10 minutes. 

If you have an immersion blender, put it straight into the pot and begin to puree the soup. If you don't, add the soup mixture into a food processor or blender. I like to keep my soup slightly chunky, but just blend until you get the consistency you like. You may have to do this in batches, depending on the size of your food processor. Once blended, add it back into the pot and continue to cook for about 5 minutes then serve!

Preferred method of serving is eating it out of a coffee mug! The perfect vessel to hold onto while you curl up and eat this soup on your couch:)

Annie