CJ’s Griddled Tomato Soup with Cheesy Quesa-Dippers

CJ’s Griddled Tomato Soup with Cheesy Quesa-Dippers 

Prep Time: 20 Mins

Serves: 2-3

Ingredients

  • Flour tortillas
  • Shredded cheddar cheese
  • Shredded parmesan cheese (garnish)
  • 6 Roma tomato’s
  • 1 yellow onion
  • 4 garlic cloves
  • Fresh basil
  • 1 cup vegetable stock
  • 1/4 cup heavy cream
  • Blackstone Essential Blend Seasoning
  • Kosher salt
  • Coarse black pepper
  • Sugar
  • Blender

Directions

  1. Start by preheating your Blackstone to medium low. Once warmed up add a small amount of olive oil to the griddle top and place your tomatoes, your onion that has been cut into quarters with the peel removed, and garlic on to the griddle. Lightly drizzle with more olive oil and season with a few pinches of Kosher salt and coarse black pepper. Toss to coat everything evenly and cook. Turn occasionally when you see the tomatoes blistering (this is good), the onions starting to caramelize, and the garlic starting to turn a light golden brown. Watch especially close on the garlic, it can burn quickly so you might even move it off to a slightly cooler zone to finish cooking and pull the garlic off the direct heat sooner.
  2. While your veggies are cooking you can build the quesa-dippers. It’s super quick and simple. On a tortilla add a small layer of shredded cheese and season with Blackstone Essential Blend. Starting on the edge gently roll the tortilla up and place it on the Blackstone seem side down to melt the cheese to seal and and get a toasty exterior. Turn occasionally to melt all the cheese inside. Repeat for as many of these as you would like and remove when done.
  3. When your tomatoes, onions and garlic are done cooking we’re going to add them to a blender. You’ll need to do this in two - three batches depending on how many tomatoes you used. But in even portions add your tomatoes, onion and garlic to the blender as well as some chopped basil, a hearty pinch or two of salt (tomatoes love salt) a pinch of black pepper, 1/2 cup of vegetable stock, 1/4 cup of heavy whipping cream and blend till it’s as smooth as it can get in the blender. Probably about 15-20 seconds. Repeat this process for the remaining batch(es).
  4. To serve, I like to fill a shallow bowl with the soup, garnish with some fresh grated parmesan, one small basil leaf in the center of the bowl for presentation and a few of the quest-dippers on the side. Enjoy!
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