Tortilla Tomato Soup

4 corn tortillas
1 tablespoon vegetable oil, plus extra for frying
1 small onion. chopped
2 garlic cloves, crushed
12 ounces ripe plum tomatoes
1 can (14 ounces) plum tomatoes, drained (I actually did not drain my can because I wanted the tomato juice in it)
4 cups chicken stock
small bunch of fresh cilantro
2 ounces/ 1/2 cup grated mild Cheddar cheese
salt and ground black pepper

1 Using a sharp knife, cut each tortilla into four or five strips, each measuring about 3/4 inch wide. Pour vegetable oil to a depth of 3/4 inch into a frying pan. Heat until a small piece of tortilla, added to the oil, floats on the top and bubbles at the edges.
2 Add a few tortilla strips to the hot oil and fry until crisp and golden brown.
3 Remove the tortilla chips with a slotted spoon and drain on paper towels. Cook the remaining tortilla strips in the same way.
4 Heat the 1 tablespoon vegetable oil in a large pan. Add the onion and garlic and cook over medium heat for 2-3 minutes, until the onion is soft and translucent. Do not let the garlic
turn brown or it will give the soup a bitter taste.
5 Skin the fresh tomatoes by plunging them into boiling water for 30 seconds, refreshing them in cold water, draining them and then peeling off the skins with a sharp knife.
6 Chop the fresh and canned tomatoes and add them to the onion mixture. Pour in the chicken stock. Bring to a boil, then lower the heat and simmer for 10 minutes, until the liquid has reduced slightly. Stir the mixture occasionally.
7 Roughly chop or tear the cilantro into pieces. Add it to the soup and season with salt and ground black pepper to taste.
8 Place a few of the crisp tortilla piece in each of four large heated soup bowls. Ladle the soup on top. Sprinkle each portion with some of the grated mild Cheddar cheese and serve immediately.

Recipe source: The Ulitimate Soup Bible cookbook