Cream of Tomato Soup with Green Chilies and Cilantro Pesto
Warm up your soul with this Cream of Tomato Soup with Green Chilies and Cilantro Pesto, a delightful twist on the classic comfort food. This recipe combines the velvety richness of tomatoes and heavy cream with the spicy kick of fresh green chilies, creating a perfectly balanced flavor profile. The showstopper is the vibrant, homemade cilantro pesto, infused with toasted pine nuts, Parmesan, and garlic, which adds an aromatic burst of freshness to every bowl. Ready in just 45 minutes, this soup is easy to prepare yet feels gourmet enough for special occasions. Serve it piping hot with a dollop of pesto on top and crusty bread on the side for a meal that’s as satisfying as it is flavorful. Perfect for cozy nights or when you’re craving something bold and comforting, this spicy, creamy tomato soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 whole Garlic cloves, minced
- 2 whole Fresh green chilies, diced (e.g., jalapeño or serrano)
- 2 cans Canned whole peeled tomatoes (14 oz)
- 2 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Fresh cilantro leaves
- 2 tablespoons Pine nuts or slivered almonds, toasted
- 2 tablespoons Parmesan cheese, grated
- 1 whole Garlic clove for pesto
- 3 tablespoons Olive oil for pesto
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and diced green chilies. Cook for another 1–2 minutes until fragrant.
Pour in the canned tomatoes with their juice and break them up with a wooden spoon.
Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
While the soup simmers, prepare the cilantro pesto. In a food processor, combine the fresh cilantro leaves, toasted pine nuts (or almonds), grated Parmesan, 1 garlic clove, and 3 tablespoons of olive oil. Blend until smooth. Set aside.
After the soup has simmered, use an immersion blender or a countertop blender to purée the soup until smooth and creamy.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Season with salt and ground black pepper to taste.
Serve the soup hot, topped with a dollop of cilantro pesto and an optional drizzle of cream. Accompany with crusty bread if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4350 mg | 189% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 33.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2604 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
