Preheat oven to 400 degrees F. Line a baking sheet with parchment.
Lay the tomatoes cut side up and drizzle with half the oil. Season with a little salt and roast until tender and shriveled, 30-40 minutes. Let cool slightly.
Heat a large pot or Dutch oven over medium high heat and add the remaining oil. Add the onion and cook until softened, add the garlic and spices and cook for another minute or so.
Add the tomatoes and 2 cups broth and bring to a boil. Reduce to a simmer, and simmer for 5-10 minutes.
Puree the soup using an immersion blender or regular blender until it reaches your desired consistency, adding more broth if necessary. Transfer back to the pot and add the lime juice. Season to taste with the Colima Sea Salt, and transfer to bowls. Top with your favorite toppings and serve.