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.
