Chef's Quick Tip: Tomato Soup

This week, Chef Michel Nischan Founder and President of Wholesome Crave, shows Tina Redwine how to make Tomato Soup.

News 12 Staff

Apr 6, 2021, 2:48 PM

Updated 1,137 days ago


This week, Chef Michel Nischan Founder and President of Wholesome Crave, shows Tina Redwine how to make Tomato Soup.  
Tomato Soup 
28 oz canned, whole San Marzano tomatoes
1/4 cup extra virgin olive oil
1 cup packed basil leaves
1/2 to 1 cup water
Salt and pepper to taste
2 left-over quesadilla triangles, heated
2 tablespoons grated Mexican cheese blend
1 tablespoon sour cream
Freshly chopped cilantro
Place the tomatoes, olive oil and 3/4 of the basil in a medium sauce pot over medium-high heat.
Bring to a full simmer for two minutes, then reduce the heat to low. Cook over a very slow simmer, stirring occasionally, for 2 hours. Transfer to a food processor and pulse until smooth.
Add the remaining basil to “freshen-up” the basil flavor and pulse a few times. Season to taste with salt and pepper.
Place your left-over quesadilla triangles on a cookie sheet. Sprinkle with grated Mexican cheese mix, and bake in a 400-degree oven for about 5 minutes.
Pour the soup into a soup bowl with a wide rim, set a quesadilla triangle on the soup plate rim. Place a dollop of sour cream the center of the soup, and sprinkle over with chopped fresh cilantro

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