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Cream of Tomato Soup With Green Chilies and Cilantro Pesto

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“Submitted per request for tomato soup and I thought this seemed really interesting and a bit different from the ordinary tomato soup. Recipe source: Bon Appetit (December 1986)”
1hr 45mins

Ingredients Nutrition


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

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