For vegans and grilled cheese lovers alike—this quick comfort combo hits all the right notes.
Hey folks! So glad you’re here—and if you’ve visited before, welcome back.
It was one of those gray, rainy afternoons—the perfect kind of day for an easy tomato soup and something cheesy on the side. I had a few leftover tortillas and just enough pantry staples, including two cans of crushed tomatoes, to make this pantry tomato soup happen. Just like that, a quick comfort food lunch came together. Funny thing—my husband walked in, craving tomato soup and a grilled cheese. Total food serendipity. Don’t you love when that happens?
Whether you’re curled up solo or feeding hungry people, this is a fast, satisfying meal that feels way fancier than it is.
🌟 Inspired by the Best
With gratitude—this tomato soup is inspired by Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To), my go-to kitchen phone-a-friend I cook from weekly. The crispy-edged quesadilla comes from Easy Weeknight Dinners, a collection of NYT Cooking favorites, with the original recipe by the incredible Melissa Clark.
🍅 Why You’ll Love This Tomato Soup with Tahini Drizzle
This pantry-friendly tomato soup is smooth, naturally sweet, and full of rich tomato flavor—with tahini adding creaminess, body, and a subtle nutty umami. It’s quick to make, easy to freeze, and endlessly adaptable. Drizzle a little olive oil on top if you’re feeling fancy—or do what I do and swirl in a big spoonful of tahini. That nutty flavor is magic with this soup.
If you’re not making the crispy-edged quesadilla, another favorite is Spiced Turmeric Fried Bread—golden and flavorful, perfect for dunking into the soup. You can also try za’atar fried bread for a herby, aromatic twist that complements the flavors beautifully.
🧀 Cheese Quesadillas That Pair Perfectly with Tomato Soup
These aren’t your average quesadillas. Inside a golden, toasted tortilla, gooey melted cheese awaits—but the real star is the unexpected border of salty, crispy cheese that forms around the edges. To get this irresistible crown, simply press the folded tortilla down in the pan as it cooks, letting some cheese melt and spill out to sizzle into a crunchy, savory edge.
Paired with the tomato soup in this post, it’s a match made in comfort food heaven: tangy, warm soup and crispy, cheesy bites. No soup? No worries—these quesadillas also make a quick, satisfying breakfast when filled with scrambled eggs or black beans.
🛠 Helpful Equipment
- 🥄 Microplane or fine grater (for the garlic)
- 🍳 Nonstick skillet (for foolproof crispy cheese edges)
- 🥣 Dutch oven or soup pot
- 🧴 Silicone spatula (for easy flipping)
📝 Tips & Shortcuts
- Pour a little water into the tomato can get every last drop—no waste!
- No tahini? Try cashew butter or a splash of coconut milk.
- Store-bought tortillas are super convenient, but homemade ones taste amazing. I’ve been using Ali Stafford’s recipe for years—she even has a video, which makes it really easy to follow if you ever want to try it yourself.
- Leftover soup? Freeze it in portions for rainy days ahead.
📺 Watch the Recipe Video!
💌 Stay in the Loop!
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Creamy Tomato Soup with Tahini Drizzle (No-Cream!)
Ingredients
Equipment
Method
- In a large Dutch oven, finely grate 4 garlic cloves. Add 3 tablespoons olive oil, 3 tablespoons tomato paste, and 1 teaspoon red pepper flakes. Cook over medium, stirring, until the tomato paste is one shade darker, 3 to 5 minutes.
- Add the tomatoes and water: Pour in 2 (28-ounce) cans of fire-roasted or regular crushed tomatoes. Then add 1½ cups of water—you can pour the water into the empty tomato cans and swirl it around to catch all the tomato bits stuck inside.Season and simmer: Add a generous pinch of salt and pepper. Bring the soup to a boil, then turn the heat down to medium-low so it gently simmers.If you're using whole or chunky tomatoes, use a spoon to gently press them against the side of the pot to help break them down as the soup cooks.Let the soup simmer for 8 to 10 minutes, or until it tastes rich and has thickened a little.Optional – Make it smooth: If you want a creamy soup, carefully blend it in batches using a blender (or use an immersion blender right in the pot).
- Finish with tahini: Turn off the heat and stir in 3 tablespoons of tahini. Taste the soup and add more salt and pepper if needed.
- Eat the soup with a drizzle of tahini and olive oil (or any way you like tomato soup).
Notes
Crispy-Edged Quesadilla
Ingredients
Equipment
Method
- Place a medium nonstick skillet over medium heat and add the oil. Let the oil heat for 20 seconds, swirling the pan so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, after 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that has leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side until the cheese is crisp and golden, 1 to 2 minutes longer. Slide the quesadilla onto a plate and serve immediately.
Notes
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