Cream Of Tomato Soup With Green Chilies And Cilantro Pesto Recipes

PESTO TOMATO SOUP

Steps:

• In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

GREEN CHILE CILANTRO PESTO

Steps:

• In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
• Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.

CREAMY TOMATO SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAMY TOMATO SOUP WITH PESTO

Steps:

• Heat the milk over moderate heat in a medium pot.
• Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
• Pour mixture into milk and raise heat to bring soup to a boil.
• Reduce heat and then simmer 15 minutes.
• While soup cooks, make pesto, if not using storebought.
• Fill the food processor with watercress, loosely packed.
• Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
• Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
• Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
• Transfer watercress paste to a bowl.
• Stir in the remaining oil and the cheese.
• Taste pesto sauce and adjust seasonings.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM

Steps:

• Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
• Add salsa,rice,oregano,and salt.
• Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
• Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
• Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
• CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.