Vegetable Tortilla Soup with Cheese Quesadilla

A take on the classic tomato soup and grilled cheese.


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour, 10 minutes