Start with canned fire-roasted tomatoes to give the soup some smoky depth. Serve with sliced toasted sourdough and steamed broccoli from your list.
The recipe is missing what to do with the extra 1/8t of crushed red pepper and the garlic, so I threw them all in at the same time. I found this was decent enough - but not great. It was surprisingly spicy considering only 3/8 t of crushed red pepper. It was a nice heat, but too much if you are looking for the soup to complement, say, a caprese grilled cheese. :)
