In a cast iron soup pot over medium heat, add the olive oil, salt, and onions. Sweat until onions are translucent, about 4-6 minutes. Add garlic and continue until fragrant, stirring and being careful not to burn the garlic, additional 2-3 minutes.

Add the tomato paste and stir slowly to cook through, about 4minutes. Do not burn.

Increase heat to high and add the extra chicken base, chipotle pepper, canned tomatoes and their juice. Bring to a strong simmer and reduce the heat to medium low. Cook, stirring occasionally until tomatoes are soft, about 10 minutes.

Add chicken stock. Cook for 2 more minutes, until warmed through.

Ladle into a blender in two batches. Blend on high for 1-minute each batch, until smooth and creamy.

Ladle into bowls and garnish with a drizzle of extra virgin olive oil, cracked pepper, and minced chives or green onion tops as desired.