When a classic roasted tomato soup gets a makeover, it becomes a creamy, steamy, cheesy Tomato Quesadilla soup with a black truffle aroma.
The recipe is super simple, using something from my “bag of tricks” as a production kitchen chef.
The soup can be made in big batches and , as always, tastes better the day after it is cooked.
Shall we start?

Roasted Tomatoes

5 poundsfresh ripe tomatoes (Roma, cleaned and quartered)
1fresh basil (Large bunch)
1 tablespoonoregano (dry)
4 tablespoonsolive oil (Up to 6 tbs)
4 tablespoonsaged balsamic
salt and pepper (to taste)
6 clovesgarlic

Cheese soup

4 ouncespancetta (Finely diced)
1onion (large sweet onion, minced)
1 ribcelery (Minced)
1carrot (minced)
4 tablespoonstomato paste
6 cupsstock
1 cupbeer (Lager, Stout or Brown Ale for a strong flavor)
1 teaspooncumin (ground)
4 cupscheese sauce
4tortillas (wheat or tomato, sliced into thin strips)
4 cupsvegetable oil (for frying)
salt and pepper (to taste)
2 tablespoonsolive (If needed to sautee’ the aromatics)
black truffle (Oil and Powder)

Tools

1 Baking Tray
1 Casserole large

Preparation of the roasted tomatoes

Pre heat oven to 400 degrees

Cheese soup

Place the Pancetta in a large casserole and let it sweat. Add the onion, and cook about 5 min until translucent, on medium low heat.
Toss the carrot and celery too, with the onion and add 2 T oil or butter if too dry.
Cook on medium heat until the vegetables start to “sweat” and add the tomato paste mixed in with 1/2 cup of the broth.
Reduce and cook until the tomato paste is a dark brick color.
Deglaze with the beer and reduce the beer by half.
Place the cheese soup mix and the roasted tomatoes ingredients in a blender.
Puree to smooth. (For this I use a Vitamix)
Return the puree to the casserole
Add the remaining stock and the cheese sauce.
Bring to a light simmer and taste for salt.
Simmer on medium low until soup has reached the desired consistency. Will thicken up as it cools.
Taste for salt.
Fry the tortilla strips in vegetable oil until golden. Place on a paper to dry the excess oil.
Dish out the soup
Top with fried tortilla strips
If you like a drizzle of truffle oil and truffle powder.
Serve at once