This is a classic Tomato Soup recipe with a spicy kick! Fire roasted tomatoes, half and half, chicken stock, and red pepper flakes combine to make a filling bowl of soup with some heat!
In a large pot, saute the onions with some olive oil until translucent then add the garlic and cook until fragrant, about 2 minutes.
Next, add in the tomatoes and cook covered for 15 minutes, stirring occasionally. Then add in the chicken stock and half and half, bring to a simmer and cook uncovered for 10-15 minutes, until mixture has thickened.
Add the basil, crushed red pepper, and salt/pepper. Lower your heat and cook for 5 minutes more.
Using an immersion blender, puree the soup until it is a smooth consistency and there are no large chunks left.
Serve immediately with some crusty bread or grilled cheese!
You can store this in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.