Preheat the oven to 325 degrees F.
Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds
, salt and pepper, and drizzle
with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize
, about 45 minutes. Scrape into a medium saucepan
, using a rubber spatula
to remove all the juices, and then add the vegetable broth. Puree with an immersion blender
, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup
into bowls and garnish
with a sprinkling of cilantro
. Serve warm or cold.