Roasted Red Pepper And Tomato Soup

• 1 teaspoon Bouillon Paste
• 2 cups Water
• 2 teaspoons Olive Oil
• 1 whole Yellow Onion, Chopped
• 1 clove Garlic, Chopped
• 1 teaspoon Red Pepper Flakes
• 1 whole Red Bell Pepper, Roasted
• 4 whole Heirloom Tomatoes, Roasted
• 1 Tablespoon Goat Cheese
• 1 cup Canned Or Pre-Cooked Crab Meat
• 2 Tablespoons Chives, Chopped
• 1 whole Lemon
• Salt And Pepper, to taste

1. Combine the Better Than Bouillon chicken base/paste and 2 cups of water in a small pot. Bring to a boil and then remove from heat and set aside.
2. In a large pot, heat the olive oil over medium high heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and chopped heirloom tomatoes. Stir to combine and let cook for about 5 more minutes.
3. Add the bouillon liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
4. Using a blender, or immersion blender, puree the mixture until smooth and then transfer back into the pot. Stir in the goat cheese and season with salt and pepper. Let cool.
5. In a another bowl, combine the lump crab meat with chives, a squeeze of lemon juice and salt and pepper to taste.
6. Once the soup is at room temperature, pour individual servings into bowls and top with a handful of the crab. (Note - you can also serve this soup warm, but as it's summer, I prefer it to be room temperature).

bouillon paste, water, olive oil, yellow onion, clove garlic, red pepper, red bell pepper, tomatoes, goat cheese, chives, lemon, salt

Taken from tastykitchen.com/recipes/soups/roasted-red-pepper-and-tomato-soup/ (may not work)