Main Challenge: Roasted Tomato and Red Chili Soup

• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 2 red Anaheim chiles, 1 roasted
• 1 (16-ounce) can San Marzano tomatoes
• 3 cloves garlic, chopped
• 1/4 cup chopped cilantro leaves
• 2 teaspoons salt
• 1 lime, juiced
• Quesadilla Crouton, recipe follows
• Cilantro Sour Cream, recipe follows
• 4 flour tortillas
• 1 cup shredded Jack/Cheddar cheese mix
• 1 teaspoon ground cumin
• 1 cup sour cream
• 1/4 cup chopped cilantro leaves
• 1 teaspoon salt
• 1/2 lime, juiced

1. Heat the oil in a medium pot over medium-high heat and add the onions.
2. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins.
3. Chop the chile and add to the onions; saute until golden brown.
4. Add the tomatoes, garlic, cilantro and salt and bring to a boil.
5. Reduce the heat and simmer for 10 minutes.
6. Transfer the chile mixture to a blender and puree until smooth.
7. * Return the puree to the pot.
8. Seed and chop the roasted chile and add to the soup along with the lime juice.
9. Ladle soup into bowls.
10. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
11. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
12. Transfer liquid to a blender or food processor and fill it no more than halfway.
13. If using a blender, release one corner of the lid.
14. This prevents the vacuum effect that creates heat explosions.
15. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
16. A viewer, who may not be a professional cook, provided this recipe.
17. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
18. Lay 2 tortillas on a working surface.
19. Divide the cheese between the tortillas.
20. Sprinkle the cumin among the tortillas.
21. Top each with the remaining 2 tortillas.
22. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
23. Cut the quesadillas into 1/2-inch strips.
24. Then cut each strip on an angle to create 2 smaller strips.
25. Combine all the ingredients in a bowl and stir to combine.

olive oil, yellow onion, red anaheim, tomatoes, garlic, cilantro, salt, lime, quesadilla, cilantro, flour tortillas, cheddar cheese, ground cumin, sour cream, cilantro, salt, lime

Taken from www.foodnetwork.com/recipes/main-challenge-roasted-tomato-and-red-chili-soup-recipe.html (may not work)