CREAMY GREEN CHILE SOUP
Steps:
- In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
- Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
- Serve soup hot garnished with cilantro and cotija cheese.
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
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 CHILI TOMATO SOUP
Chris Christopher of Albuquerque, New Mexico found an easy way to jazz up canned tomato soup. "I created this recipe after eating some tangy tomato soup in a restaurant," she explains. "They wouldn't divulge the ingredients, so after a few tries, I came up with this version. It is so simple and very tasty."
Provided by Taste of Home
Categories Lunch
Time 8m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 270 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1328mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 12g protein.
PATRICIA'S GREEN CHILE SOUP
This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
Provided by pmvbc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g
FABULOUS CILANTRO PESTO
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Provided by Gena Urias
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
- In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
- Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
CREAMY CILANTRO PESTO SAUCE
A delicious creamy topping for chicken or fish. Can be served cold or hot. I personally prefer it cold on top of hot broiled lemon pepper mahi mahi with brown rice and steamed spinach. Garnish dish with cilantro leaves after topping with sauce.
Provided by KB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.7 g, Cholesterol 8.9 mg, Fat 2.9 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 0.2 g
GREEN CHILE CILANTRO PESTO
This is no ordinary pesto! This is pesto New Mexico style. Recipe comes from Real New Mexico Chile Cookbook by Sandy Szwarc. Hope you enjoy it!
Provided by PaulaG
Categories Southwestern U.S.
Time 15m
Yield 5 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 506.1, Fat 46, SaturatedFat 7.8, Cholesterol 17.6, Sodium 316.4, Carbohydrate 15.5, Fiber 2.8, Sugar 6.6, Protein 13.7
TOMATO SOUP I
This is the creamiest tomato soup I have ever had.
Provided by Lee Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
- Stir in cream; cook until heated through and serve.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 8.5 g, Cholesterol 89.5 mg, Fat 25.3 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 15.6 g, Sodium 553.8 mg, Sugar 5.8 g
CREAMY TOMATO SOUP WITH PESTO
This is from 30 Minute Meals and is so good! Comfort food along with a grilled cheese sandwich or a patty melt. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 738.8, Fat 55.3, SaturatedFat 15, Cholesterol 50.7, Sodium 1084.2, Carbohydrate 46.7, Fiber 7.4, Sugar 28.4, Protein 21.2
GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)
This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.
Provided by ihvhope
Categories High In...
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
- With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
- Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.
Nutrition Facts : Calories 507.9, Fat 43.8, SaturatedFat 10.7, Cholesterol 33, Sodium 586.1, Carbohydrate 14.4, Fiber 2.4, Sugar 6.7, Protein 18.2
CREAM OF TOMATO SOUP WITH PESTO
Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.
Provided by DASKDS
Categories Tomato Soup
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
- Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 9.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 1209.8 mg, Sugar 5.8 g
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
CREAM OF CILANTRO SOUP
Make and share this Cream of Cilantro Soup recipe from Food.com.
Provided by Diana Adcock
Categories Tex Mex
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
- In a large saucepan melt the butter over medium heat and whisk in the flour.
- Slowly add the remaining broth, whisking to smooth.
- Boil, while whisking, for 1 minute.
- Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
- Reduce heat and simmer for 15 minutes.
- Ladle into bowls and offer garnishes at the table.
Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3
TOMATO CILANTRO SOUP
Found this in the paper today and wanted to post it for Zaar World Tour 2006. It sounded absolutely fantastic and I finally tried it myself. Was I right! Homemade tomato soup with 10x the taste! I served with crusty ciabatta bread for dipping. I added vegetable stock instead of regular water because a good stock is always the basis for the best soups. Lighten up on salt (if you use stock) and the cumin if you want. I only added 1 teaspoon cumin, 1 teaspoon salt, and no cayenne. I used 1 large bunch of cilantro. Did not taste overly of cilantro once I took the bunch out. Adapted from "Mediterranean Light" by Martha Rose Shulman. I classified this as either a Greek or Italian recipe:D
Provided by Kumquat the Cats fr
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium-high heat.
- Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
- Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
- Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
- Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.
CREAM OF TOMATO SOUP WITH GREEN CHILIES AND CILANTRO PESTO
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)
Provided by ellie_
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- 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.
- Add next 7 ingredients (tomatoes- marjoram) and simmer for 45 minutes or until vegetables are tender.
- Strain soup, pressing on solids to extact as much liquid as possible, discard solids.
- In same saucepan as used to make tomato broth/soup, melt butter over medium-low heat. Add flour and whisk for about 10 minutes.
- Whisk in soup and simmer for 20-30 minutes or until thickened.
- Stir in half and half and continue simmering until heated through.
- Add chilie, tomatoes, 2 tablespoons pesto, sugar, salt and pepper.
- 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).
Nutrition Facts : Calories 838.3, Fat 63, SaturatedFat 26.2, Cholesterol 105.2, Sodium 910.6, Carbohydrate 54.3, Fiber 8.6, Sugar 21.8, Protein 21.7
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