Cheese Soup With Jalapeño Pesto

Submitted by Debi9400

"Mexican style comfort food! Serve with a crusty bread on a cold day. This is from a clipping out of some forgotten 1998 magazine about Soups & Stews"

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 5

ingredients

• 3 cups chicken broth
• 1 1⁄2 cups carrots, shredded
• 1 cup green onion, chopped
• 1⁄4 cup tomato paste
• 2 1⁄2 cups milk
• 1⁄4 cup all-purpose flour
• 1 teaspoon dry mustard
• 1⁄4 teaspoon ground pepper
• 2 (3 ounce) packages cream cheese, cut into cubes and softened
• 3 cups sharp cheddar cheese, shredded

• Jalapeno Pesto

• 1⁄4 cup fresh cilantro, firmly packed
• 1⁄4 cup parsley sprig, stems removed & firmly packed
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons olive oil
• 1⁄4 teaspoon lime peel, finely shredded
• 1 teaspoon lime juice
• 2 jalapeno peppers, chopped and seeded
• 1 teaspoon garlic, minced

directions

1. Soup:

2. Stir together chicken broth, carrot, green onion and tomato paste in a large saucepan. Bring to boiling. Reduce heat and simmer, covered, for 2 minutes.
3. Combine milk, flour, mustard and 1/4 tsp pepper; stir into chicken broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more.
4. Place cream cheese in a mixing bowl. Stir about 1 cup of the hot milk mixture into the cream cheese until smooth. Stir cream cheese mixture back into remaining milk mixture in the saucepan. Stir in Cheddar cheese until melted.

5. Jalapeño Pesto:

6. Combine all ingredients in a blender and process until a paste forms.
7. Cover and chill up to 2 days.
8. Makes 1/3 of a cup.
9. Serve soup in individual soup bowls with a scant Tbsp of Jalapeño Pesto atop each serving.

Reviews

[SweetsLady]

Yummy soup! I made it exactly as written. I would probably cut down on the carrots next time. The pesto was quite yummy as well and blended well with the soup. Thanks for sharing the recipe!