Soul-Warming Tomato-Pesto Soup recipe

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Ingredients

3 (14 ounce) cans vegetable broth
2 (14 ounce) cans Italian-style diced tomatoes, undrained
2 (6 ounce) cans tomato paste
3 stalks celery with leaves, chopped
2 onions, chopped
6 cloves garlic, minced
1 cup shredded carrot
1 cup water
1 teaspoon dried oregano
½ teaspoon dried thyme leaves
½ teaspoon ground black pepper
1 cup instant rice
1 (7 ounce) container pesto
⅛ cup shredded Parmesan cheese, or to taste
12 slices crusty bread, or to taste

Nutrition Info

245.2 calories
carbohydrate: 32.3 g
cholesterol: 6.3 mg
fat: 9.7 g
fiber: 3.9 g
protein: 8.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 793 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable broth, tomatoes, tomato paste, celery, onions, garlic, carrot, water, oregano, thyme, and pepper in a 3- to 4-quart slow cooker and mix to blend. Cover and cook on Low, 8 to 10 hours.

  2. Stir rice and pesto into the cooker, cover, and let stand until rice is tender, 6 to 8 minutes. Serve soup topped with shredded Parmesan cheese and with crusty bread on the side.

Recipe Yield

12 servings

Recipe Note

I won the soup-off contest at my work with this recipe with pesto. It's very good and quick to put together!

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