Combine the Better Than Bouillon Chicken base and 2 cups of water in a small pot. Bring to a boil and then remove from heat and set aside.
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.
Add the stock liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
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.
In a another bowl, combine the lump crab meat with chives, a squeeze of lemon juice and salt and pepper to taste.
Once the soup is at room temperature, pour individual servings 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)