Step 1

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

Step 2

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.

Step 3

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.