Tomato basil soup-lasts for about 2 weeks

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).