Cream of Tomato Soup With Green Chilies and Cilantr

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cream of Tomato Soup With Green Chilies and Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions