Blend all of the soup ingredients except for the water in a powerful blender until smooth, thinning with ½ cup of water slowly to get a consistency you prefer (some may want thicker while others thinner).
In skillet, heat the olive oil over medium heat. Add the dried chili, stirring until the chili is coated in oil and heated through.
Add the cherry tomatoes and balsamic vinegar. Cook over medium low heat, stirring a few times, until the tomatoes soften. Season to taste with salt and pepper.
Plate out your prepared soup then top with roasted tomatoes, more dried chili flakes, lime slices, and any other herbs you like.