![Tomato Soup with Quesadillas](/_next/image?url=https%3A%2F%2Fstorage.googleapis.com%2Fsulten-media-storage%2FTpLt4uitcKU9iVExPlgyr8DUx3J2%2Frecipes%2Fc39e94d1-86e8-4c18-8902-7246c4d3d229%2Ftomato-soup-with-quesadillas-rm0r.jpeg&w=750&q=75)
Ingredients
- 1 x red onion
- 2 clove garlic
- 2 pack diced tomatoes
- 2 x vegetable bouillon
- 1 l water
- 50 g cheese
- 2 x tortillas
- 1 dl sour cream
- 1 tbsp herbes de provence
Method
- Chop the red onion and mince the garlic, and cook them in a pan on medium-low heat with oil or butter until the onion is translucent.
- Add Provence spices and simmer for another minute.
- Then add diced tomatoes, vegetable broth and water. Bring to a boil and simmer for about 20 minutes.
- Make the cheese quesadillas by grating cheese and sprinkling it over one half of a tortilla. Fold it over and cook on both sides in a dry pan until the cheese has melted and the tortilla has a golden brown color.
- Now mash the soup with an immersion blender until smooth and lump-free, and season with salt and pepper.
- Serve the tomato soup with a dollop of sour cream and cheese quesadillas.
- If following the weekly menu, set aside half of the tomato soup. We'll use this for another dinner.