Ingredients Weight Measure
Onion, large, chopped 1 ea.
Olive oil 1 oz.
Roma tomatoes, fresh, slightly over ripe, chopped 20 ea.
Garlic, fresh, chopped 3 Tbsp.
Bay leaves, dry 6 to 8 ea.
Granulated sugar 1/2 cup
Water 3 qts.
Corn tortilla (broken up) 10 ea.
Heavy cream 1 cup
Butter 1/2 lb.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Salt to taste


Ingredients Weight Measure
Flour tortilla, 6" 15 ea.
Velveeta® American Cheese 30 slices


Ingredients Weight Measure
Cilantro, fresh 2 to 3 sprigs
Sour cream 1 Tbsp.
Corn tortilla strips, fried 1 oz.


  1. In a large, pot sauté onions in olive oil until translucent. Add tomatoes, garlic, bay leaves and sugar. Cook until sugar is dissolved and tomatoes begin to release liquid.
  2. Add water and tortillas. Simmer for 15 minutes.
  3. Remove bay leaves and add soup mixture, including the solids, into a blender in small amounts with butter. Blend until smooth.
  4. Heat cream at medium flame and fold into pureed soup. Be careful to start slowly so you do not get burned.
  5. When all soup is pureed, add TABASCO® Chipotle Pepper Sauce and season with salt to taste. Serve in 8 oz. mug with grilled cheese quesadilla.
  6. To prepare Quesadillas place 2 slices of cheese on one side of each tortilla. Heat a flat, Teflon®-coated skillet to medium heat. Place as many tortillas as you can fit on the skillet (1 to 3) with the cheese side up. As an alternative, you may use a grill to cook the tortillas. Just remember not to place tortillas on the grill surface until you have reached about 350°F or the tortillas will stick.
  7. Cook until golden and cheese begins to melt. Remove tortillas carefully from skillet and fold in half. Cut into 3 to 4 pieces and serve with Tomato Tortilla Soup that has been garnished with cilantro, sour cream and fried tortilla strips.

Yield: 12-20 servings