Tomato Soup with Quesadillas

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

1. 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.
2. Add Provence spices and simmer for another minute.
3. Then add diced tomatoes, vegetable broth and water. Bring to a boil and simmer for about 20 minutes.
4. 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.
5. Now mash the soup with an immersion blender until smooth and lump-free, and season with salt and pepper.
6. Serve the tomato soup with a dollop of sour cream and cheese quesadillas.
7. If following the weekly menu, set aside half of the tomato soup. We'll use this for another dinner.