Preheat oven to 375 degrees. Slice tomatoes into thicker chunky pieces (about 3-4 pieces per tomato). Drizzle with olive oil and pepper and bake for 20 minutes.

While tomatoes are baking, heat olive oil in a stock pot over medium heat. Add onions and garlic and sauté until translucent.

Once tomatoes are done, add them to the onions and garlic. Add veggie stock.

Add the rest of the spices (7-8 dashes of each, or more to taste).

Stir together and cook on medium heat, covered, for 15-18 minutes, or until all ingredients are soft.

Use a hand immersion blender or regular blender to puree the ingredients.

Garnish with cilantro and enjoy!