For the soup itself - in a big pot over medium-high heat cook the garlic and onions in another splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in all the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.
Serve the individual bowls topped with either of the topping options: plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Or, alternately, as I mention above, you can finish with sliced avocado, a big squeeze of lime, and a dollop of lightly salted Greek yogurt.
*Roasted tomatoes: Halve (or quarter) a basket of cherry tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of brown sugar and salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.