Main Challenge: Roasted Tomato and Red Chili Soup

  • Yield : 6 appetizer servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 2 red Anaheim chiles, 1 roasted
  • 1 (16-ounce) can San Marzano tomatoes
  • 3 cloves garlic, chopped
  • 1/4 cup chopped cilantro leaves
  • 2 teaspoons salt
  • 1 lime, juiced
  • Quesadilla Crouton, recipe follows
  • Cilantro Sour Cream, recipe follows
  • 4 flour tortillas
  • 1 cup shredded Jack/Cheddar cheese mix
  • 1 teaspoon ground cumin
  • 1 cup sour cream
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon salt
  • 1/2 lime, juiced


Step 1

Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.

Step 2

Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.

Step 3

Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.

Step 4

Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.

Step 5

Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.

Step 6

Combine all the ingredients in a bowl and stir to combine.

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