Cream of Tomato Soup With Green Chilies and Cilantro Pesto

READY IN: 1hr 45mins
Recipe by ellie_

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)

Top Review by Geema

This is a sophisticated version of my favorite cream of tomato soup...Mom never served this! I had to make some alterations to the recipe because I didn't have some of the ingredients..only a couple stalks of celery, whole milk instead of 1/2 and 1/2,and no fresh chilies, so I used canned...but the finished product was delicious anyway. The pesto was my favorite aspect of this soup and I know it will be drizzled on other things as well. I think it's the pumpkin seeds that create such a mysterious taste. We had this reheated the next day, enjoying the leftovers. thanks ellie2!

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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