Tortialla Soup with vegetables

Tortialla Soup with vegetables
from the Williams-Sonoma Soup & Stew cookbook

This is the fourth time I have made this soup from this cookbook and every recipe is wonderful.
I little different spin on some recipes.

Tortilla Soup with vegetables

2 tbs Corn oil
1 yellow onion, chopped finely
4 cloves garlic, minced
4 tbs cilantro, chopped
1 14 oz can diced fire roasted tomatoes with juice
1 tsp ground cumin
4 cups chicken stock or vegetable stock
1 zucchini, julienned
1 carrot, peeled and julienned
4 corn tortillas, slightly stale or dry, halved crosswise and sliced into thin strips
1 dried pasilla chile, stemmed and seeded
or 1 can of chile peppers
1/4 cup coarsely shredded Monterrey jack cheese

In a soup pot over medium heat, heat the oil. Add the onion and saute until golden brown, about 7 minutes; do not burn. Add the garlic and 2 tablespoons of the cilantro and saute 1 minute longer. Add the tomatoes with their juice and the cumin and cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the stock and remove from the heat. Using a handheld or standing blender, puree the soup until smooth.

Return the soup to medium low heat. Add the zucchini and carrot, partially cover and cook, stirring occasionally until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper.

Meanwhile, preheat the over to 400°F. Arrange the tortilla strips in a single layer on a baking sheet and bake until crisp and beginning to brown, 7-8 minutes. Set aside.

Place the chile in a dry cast-iron or nonstick frying pan over medium high heat and cook until it is fragrant and puffed about 2 minutes per side; do not let burn. Remove the stem, crush the chile in a mortar or with the side of a heavy knife, and set aside.

Ladle the soup into warmed bowls. Garnish with the toasted tortilla strips, crushed chile, remainign 2 tablespoons cilantro and cheese. Serve immediately.