Tomato Soup & Crispy Sheet Pan Quesadillas | Tuscany Meets Tijuana

This one’s for the soup lovers, the cheese chasers, and anyone who just wants something warm, easy, and utterly satisfying.In this video, we'll show you how to make a silky, comforting tomato soup from scratch — paired with golden, melty sheet pan quesadillas recipe that bake all at once (no fuss). – Creamy, crave-worthy tomato soup using San Marzano tomatoes– Cheesy quesadillas baked on one tray — perfect for a crowd or a cozy night inPair them together, DUNK generously, and serve with a sprinkle of fresh basil 💚 Try the soup cold... it's delicious.

Tomato Soup

Ingredients

• 60 g unsalted butter (4 Tbsp)

• 2 yellow onions, finely chopped (about 3 cups / 450 g)

• 1 carrot, finely chopped (about 80–100 g)

• 1 medium potato, finely chopped (about 150 g)

• 3 garlic cloves, minced (about 1 Tbsp)

• 1.6 kg crushed tomatoes (two 800 g cans) (San Marzano preferred)

• 475 ml chicken stock (2 cups)

• 15 g fresh basil, chopped (¼ cup), plus more to garnish

• 1 Tbsp sugar — or honey, to taste, only if needed

• ½ tsp black pepper — or to taste

• 120 ml heavy cream (½ cup)

• 30 g freshly grated parmesan (⅓ cup), plus extra to garnish

Method

Play with your food

1. In a large pot or enameled Dutch oven over medium heat, melt the butter. Add onions, carrot, and potato. Sauté 10–12 minutes, stirring occasionally, until softened and golden.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Add crushed tomatoes, chicken stock, chopped basil, and black pepper. Stir, bring to a boil, then reduce heat. Partially cover and simmer for 10 minutes. Taste and add sugar or honey if needed to balance acidity.

4. Blend for a smoother texture using an immersion blender (or upright blender in batches — carefully!).

5. Stir in cream and parmesan, return to a simmer. Taste and adjust seasoning.

6. Serve hot, garnished with more parmesan and fresh basil.

Sheet Pan Quesadillas

Ingredients

• 15 ml canola or avocado oil (1 Tbsp)

• 6 small flour tortillas (12–15 cm wide)

• 200 g shredded cheese (Mexican blend, pepper jack, or mozzarella)

• Chipotle powder, Aleppo pepper, or smoked paprika — adjust to your heat level

• 150 g corn kernels (1 cup, fresh or frozen, optional)

• Pinch of salt

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Method

1. Preheat oven to 220°C / 425°F.

2. Oil a large sheet pan (or line with foil for easy cleanup).

3. Place tortillas on the pan, spaced evenly. Add cheese, sprinkle with seasonings, and top with corn (if using).

4. Bake for 5 minutes, or until cheese melts. Remove the pan and fold each tortilla into a half-moon using a spatula.

5. Sprinkle with a pinch of salt, return to oven for 3–5 more minutes until crisp and golden.

6. Serve hot — with your soup, your favorite toppings, or straight off the tray.

Please watch the video below. Enjoy your adventure time in the kitchen.

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Dunk or Dip? Either way, still delicious!