Vegetable Tortilla Soup with Cheese Quesadilla
A take on the classic tomato soup and grilled cheese.
- Preheat oven to 400°.
- In a large bowl, combine 3 teaspoons oil, onion, garlic, peppers and tomatoes. Transfer mixture to a roasting pan and roast in oven for 30 minutes, or until vegetables are fork tender.
- Transfer vegetables, tomato paste, 2 tortillas and salsa to a blender. Puree until smooth, transfer mixture to a medium pot. Add water and spices. Bring to a boil and reduce to a simmer, continue cooking for 30 minutes. Season to taste with salt and pepper.
- Place eight tortillas on a parchment-lined baking sheet. Place 1 piece of cheese on each tortilla and fold tortilla in half; drizzle 1 teaspoon of oil over tortillas. Bake for 10 minutes. Serve soup with quesadillas.
Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen
4 teaspoons Carlini Vegetable Oil, divided
1 medium red onion, diced
2 garlic cloves, peeled
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
2 Roma tomatoes, cored and halved
¼ cup Happy Harvest Tomato Paste
10 Benita White Corn Tortillas, divided
1 cup Casa Mamita Mild Salsa
3 cups water
1 ½ teaspoons Stonemill Essentials Chili Powder
1 teaspoon Stonemill Essentials Ground Cumin
¼ teaspoon Stonemill Essentials Ground Cinnamon
½ teaspoon Stonemill Essentials Oregano
¼ teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste
1 teaspoon Stonemill Essentials Paprika
1 teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
8 slices Happy Farms Deli Sliced Mozzarella Cheese
1 hour, 10 minutes