Cream of Tomato Soup With Green Chilies and Cilantro Pesto Recipe

Name: Cream of Tomato Soup With Green Chilies and Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 stalks celery, chopped; 1 leek, chopped (white part only); 1 onion, chopped; 3 lbs tomatoes, chopped (ripe or canned); 2 cups chicken stock or 2 cups chicken broth; 2 tablespoons fresh parsley, chopped; ½ cup fresh basil, chopped; 3 bay leaves; 3 sprigs thyme or 1 teaspoon dried thyme; 3 sprigs marjoram or 1 teaspoon dried marjoram; 6 tablespoons butter; 6 tablespoons flour; 2 cups half-and-half; 4 poblano chiles or 4 anaheim chilies, roasted,peeled,seeded and diced; 2 tomatoes, peeled,seeded and diced (I usually don't bother peelling tomatoes); 1 tablespoon sugar; salt; white pepper; 2 cups fresh cilantro leaves; ½ cup fresh parmesan cheese, grated; ⅓ cup pumpkin seeds, hulled; ¼ cup olive oil; 5 teaspoons lemon juice; 5 cloves garlic, chopped; ½ teaspoon salt

Servings: persons

2 tablespoons olive oil
6 stalks celery, chopped
1 leek, chopped (white part only)
1 onion, chopped
3 lbs tomatoes, chopped (ripe or canned)
2 cups chicken stock or 2 cups chicken broth
2 tablespoons fresh parsley, chopped
½ cup fresh basil, chopped
3 bay leaves
3 sprigs thyme or 1 teaspoon dried thyme
3 sprigs marjoram or 1 teaspoon dried marjoram
6 tablespoons butter
6 tablespoons flour
2 cups half-and-half
4 poblano chiles or 4 anaheim chilies, roasted,peeled,seeded and diced
2 tomatoes, peeled,seeded and diced (I usually don't bother peelling tomatoes)
1 tablespoon sugar
salt
white pepper
2 cups fresh cilantro leaves
½ cup fresh parmesan cheese, grated
⅓ cup pumpkin seeds, hulled
¼ cup olive oil
5 teaspoons lemon juice
5 cloves garlic, chopped
½ teaspoon salt

1
Heat oil in large saucepan or dutch oven over medium low heat.
2
Add celery, leek and onion and cook for 15 minutes or until vegetables are tender.
3
Add next 7 ingredients (tomatoes- marjoram) and simmer for 45 minutes or until vegetables are tender.
4
Strain soup, pressing on solids to extact as much liquid as possible, discard solids.
5
In same saucepan as used to make tomato broth/soup, melt butter over medium-low heat.
6
Add flour and whisk for about 10 minutes.
7
Whisk in soup and simmer for 20-30 minutes or until thickened.
8
Stir in half and half and continue simmering until heated through.
9
Add chilie, tomatoes, 2 tablespoons pesto, sugar, salt and pepper.
10
To make pesto: MIx all pesto ingredients (cilantro- salt) together in a food processor for 2 minutes until smooth.
11
Store in jar in refrigerator (can be kept in refrigerator for 2 weeks or frozen).

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 stalks celery, chopped, 1 leek, chopped (white part only), 1 onion, chopped, and more.

Yes, Cream of Tomato Soup With Green Chilies and Cilantro Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Tomato Soup With Green Chilies and Cilantro Pesto

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