Blend the tomato puree, red pepper, chili flakes, onion, and garlic together in food processor until smooth.
In a large pot, add in the vegetable oil. Heat the oil for a minute or two before adding in the mirepoix. Season with some salt and then cook the mirepoix for about 4-5minutes until soft and translucent.
Add in the tomato mix into the pot along with the chicken broth. Bring up to boil, then reduce heat and allow it to simmer for about 15 minutes. Stir occasionally.
Add in the kale and allow that to cook and reduce into the soup for about 5 minutes before adding in the cooked barley. Check that the salt is balanced and adjust is necessary
Let the soup simmer for a couple minutes before serving.