Cream of Tomato with garlic + cilantro stalks aroma
This is mere theory/guesswork, but I wonder if they might do it like a tadka [tarka] you add to dall [lentil] recipes?
Fry garlic &amp; other spices in oil, then pour over right at the end. Stirring in is optional, for presentation effect.
Here's a link to a rather elaborate tadka method, including smoking charcoal which sounds fabulous, though I've never tried it myself
https://www.cookwithmanali.com/dal-tadka/
Alternatively, my own 'cheat' to punch up the garlic in a dall recipe is to add powdered garlic right at the end. This punches up the fresh 'garlickiness' a lot, with very little effort. It has a tendency to go lumpy if you're not careful, so mixed in as a slurry is the easiest way to avoid that.
As to the coriander/cilantro, I can think of no method to get the bright, fresh smell &amp; taste into a soup just before serving other than to make a quick purée &amp; stir it in. I'm sure you would be able to spot the bits of bright green, though, done this way, but coriander really doesn't keep that bright flavour more than a few minutes once heated.