Friday , 19 January 2018

Cheesy Quesadillas with Roasted Tomato Soup

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.

Smoky Tomato Soup with Cheese Quesadillas

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Servings: 1/4 of soup and 2 pieces of quesadilla

Smoky Tomato Soup with Cheese Quesadillas

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.


    For the Smoky Tomato Soup
  • 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)
  • For the Cheese Quesadillas
  • 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


    To Make the Soup
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. Heat over medium-low heat until heated through. Temper in the buttermilk - slowly pour the buttermilk while continuously stirring.
  5. Taste and adjust seasonings - feel free to add in more of any of the spices to make it perfect.
  6. Divide into 4 bowls.
  7. To Make the Quesadillas
  8. Turn oven up to 450.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Related Posts Plugin for WordPress, Blogger...


  1. As a kid, I always loved grilled cheese sandwiches with tomato soup. This is a wonderful variation on that theme. Looks delicious!
    Susan recently posted..RIP – Devil’s Food White Out Cake (Dorie Greenspan)My Profile

  2. Wow – that’s cool! A completely new spin on the classic tomato soup & grilled cheese. I never would have thought of this one! How was the buttermilk in it? I suspect that it gave it a great tangy richness. Nicely done on the tempering, too!
    Ann recently posted..A Halloween Horror!My Profile

  3. perfect food for this kind of weather,I like you make spicy cheese quesadillas,is adding great taste to it Yummy diping to tomato soup 🙂
    Ridwan recently posted..Cooking & EventMy Profile

  4. Nope, no better tomato soup pairing than cheese! Usually we just do plain old grilled cheese but I’m thinking a quesadilla is a GREAT change up 🙂
    Parsley Sage recently posted..PappagalloMy Profile

  5. Our family absolutely adores cheesy quesadillas… and you know what? I’ve never used corn in my quesadilla and I can’t imagine why not. Thank you for this delightful reminder. A big and prolonged mmm…. on the smoked paprika! 🙂
    Kelly recently posted..Chipotle Spiked Mexican Lasagna with a twistMy Profile

    • I LOVE smoked paprika – it makes every savory dish you put it in better. I think that’s the same reason I love chipotle chili powder so much, it gives that same smokiness with a nice heat kick

  6. Yum! Love the take on a grilled cheese and tomato soup. These flavors sound wonderful!
    Liz @ Southern Charm recently posted..Wild Weekend, Time for DetoxMy Profile

  7. Interesting use of buttermilk. I’ve never considered using buttermilk in a soup, but this looks delicious! Love the spices and then the addition of the quesadilla – makes this a perfect meal!
    mjskit recently posted..Herb BreadMy Profile

  8. That tomato soup looks so flavourful!
    Raymund recently posted..California RollMy Profile

  9. The cheesey quesadillas with tomato soup get an A+ 🙂

  10. Oh my, they are so mouth watering. They sound like the perfect combo. I am already fine with the cheesy quesadillas, much more if paired with a roasted tomato soup. I just love them both. Thank you for this amazing recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge