Cheese Soup With Jalapeño Pesto

Total Time
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

4 5

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!