It’s soup season!
I’ll be posting a lot of soups/stews in the coming months and I figured I’d kick off the season with a basic – tomato soup.
More specifically – this Roasted Tomato Soup and Cheesy Vegetable Quesadillas because what goes better with tomato soup but cheese?
Completely randomly though, the weather in Cincinnati has been hovering in the 50’s but do you think a little thing like that is going to get in the way of the soups I want to make? Nuh uh, not me.
I couldn’t resist the urge to add in some vegetables in addition to the cheese in the quesadillas for a fun twist and for some added nutrition but if you really wanted to be a purist you could always skip the veggies.
Plus I highly recommend the addition of some chipotle hot sauce or a hot chili powder to give it all a nice kick. As the recipe is now this is not spicy, but I definitely added in some hot sauce to my serving at the table.
Optional garnishes for the soup: Fresh minced cilantro and a dab of low fat sour cream.
If you wanted to cut time from the recipe and don't mind raw vegetables - you could skip sauteing the onion and just use garlic powder in the quesadilla in place of the garlic cloves.
- 2 (14.5 oz) can fire roasted tomatoes
- 1/2 cup of onion, sliced
- 3 cloves of garlic, whole
- 2 1/2 cups vegetable or chicken stock
- 1 Tbsp smoked paprika
- 1/2 Tbsp Mexican oregano
- 2 tsp cumin
- 1/4 tsp of chipotle chile powder (increase for a spicier soup)
- 1 cup nonfat buttermilk
- Salt and pepper, to taste
- Cilantro, for garnish (optional)
- 1/4 cup sour cream, for garnish (optional)
- 4 (8 in) whole wheat quesadillas
- 4 oz can diced green chiles (use jalapenos instead to make it spicier)
- 1/2 cup frozen corn, defrosted and patted dry
- 1/2 cup onion, diced
- 3 cloves of garlic, minced
- 1/2 cup salsa
- 3/4 cup cheese (use you favorite - I used a mix of two: habanero jack & 2% cheddar)
- 1 Tbsp olive oil, divided
- Preheat oven to 350.
- Pour tomatoes with juice into 13 x 9 baking pan. Stir in onion, garlic, and spices (paprika, oregano, cumin, chipotle chile powder, S&P). Bake for 1 hour.
- Pour into dutch oven and add the stock then use an immersion blender to puree until smooth. Alternatively you can put this in a blender or food processor to blend and then put it in the dutch oven.
- Heat over medium-low heat until heated through. Temper in the buttermilk - slowly pour the buttermilk while continuously stirring.
- Taste and adjust seasonings - feel free to add in more of any of the spices to make it perfect.
- Divide into 4 bowls.
- Turn oven up to 450.
- Heat 1/2 Tbsp olive oil in medium skillet and saute the onion and garlic for 3 - 4 minutes or until onion has softened. Stir in the green chiles, corn, and salsa, continue cooking for another 1 - 2 minutes or until heated through.
- Lay out two tortillas on baking sheet. Use half of remaining 1/2 Tbsp of olive oil and lightly brush the top of the tortillas. Flip the oiled side down.
- Sprinkle half the cheese on top of tortillas leaving a small border around the edges. Divide chile/corn mix between the two tortillas and place on top of cheese. Sprinkle remaining cheese on vegetable mixture. Top with remaining two tortillas then brush on the remaining olive oil on the top of the tortillas.
- Bake for 5 - 10 minutes or until browned and crispy. Cut each in half then again in half (total of 4 pieces) and serve.
And my soup love has been satisfied! Seriously there is nothing better than a fantastic soup for dinner (unless it’s summertime and even then I do love a good cold soup).
As for the quesadillas, you could put it whatever you wanted which is what makes them fantastic. Feel free to skip the chiles and corn and sub in whatever vegetables your family likes.