2 Roma tomatoes 1/2 large white onion, peeled 6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish 2 dried ancho chiles 2 tablespoons olive oil 2 cloves garlic 1 bay leaf 1/2 cup cilantro leaves 2 cups tomato juice 1 cup vegetable stock, or more to taste 1 quart water 1 1/4 teaspoons salt 1/4 teaspoon white pepper 1/2 teaspoon ground dried ancho chiles, or more to taste 1/2 cup sour cream

Step 1 In batches, on a grill or rack (such as a cooling rack) over an open stovetop flame, roast the tomatoes, onion and whole tortillas until lightly spotted with brown, then roast the chiles for a few seconds (after which they'll start to burn). Break the tortillas into pieces.

Step 2 Heat the olive oil in a medium saucepan. Add the garlic cloves and saute over medium-low heat for 1 to 2 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the onion, chiles, tortilla pieces, bay leaf and cilantro. Cook for 10 minutes.

Step 3Add the tomato juice, stock and water. Bring the mixture to a boil, then reduce the heat and simmer 15 minutes.

Step 4Remove from the heat and, using a blending wand or blender, puree the mixture, in batches if necessary, until smooth. Strain the mixture through a sieve, pressing on the solids; discard the solids.

Step 5Return the soup to the cleaned pan and add salt, white pepper and ground chile. Rewarm the soup; if it seems too thick, stir in additional stock or water. Garnish with fried tortilla strips and sour cream.

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