Even in the dog days of summer we are typically greeted with one day of impending chilly fall weather. It's a rare opportunity to let summer produce warm us from the inside.
This proscuitto and portabella mushroom mixture is absolutely fantastic! I don't want another quesadilla without it. But its more than just a filling, I could see this as an omelet filling or a topping for bruschetta or on a big fat juicy steak.
The soup is a simple one chocked full with nutritious veggies; adding the summer squash gives a hearty freshness not found in a typical tomato or pepper soup.
Make any time of the year fat and happy with this delicious soup and quesadilla combo.
Fat and Happy Food Blog Tips and Techniques: Substitute garlic cloves if you don't have garlic scapes.
1 tbls olive oil
1 cup broth, more as needed
Tomato Red Pepper Soup: Chop the onion, garlic scapes (use the full scape) and the red pepper, place in a soup pan over medium heat with the olive oil. Cook until nearly softened, tossing often. Add in the remaining ingredients (tomato, squash, onion powder, seasoning salt, pepper) and cook until everything is soft. If the pan is getting too dry, add in the broth.
Place the soup in a blender and carefully blend until smooth, adding in more broth as needed to get desired soup consistency. Pour the soup back into the pan and keep warm until the quesadilla is ready.
Pour the soup into two bowls, adding in a scoop of the remaining mushroom mixture. Cut the tortilla into wedges and serve on the side.
Yield: 2 servings: