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