Pesto, Tomato and Rice Soup

26 May

I made this in my crock pot and it turned out great.  I also used my immersion blender and fell in love with it all over again 🙂  Enjoy!


1 cup chopped onions (2 medium)

1 cup shredded carrots (2 medium)

3 stalks celery with leaves, chopped ( 1 1/2 cups)

1 14 1/2 ounce can Italian-style stewed tomatoes

1 6-ounce can tomato paste

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp. pepper

3 cups water

1 14 ounce can chicken or vegetable broth

2 cups cooked rice or quinoa

1/2 cup pesto

parmesan cheese (for top)


In your crockpot combine all the ingredients except for rice, pesto and cheese.  Cover and cook on low for 8 to 10 hours (or high for 4-5).  Turn off cooker and use your immersion blender to blend it all together (if you want this creamier, you could add some milk or cream after it’s blended). Stir in the rice/quinoa and pesto and ladel into soup bowls.  Sprinkle with parmesan cheese if desired.  This is really yummy and a pretty healthy dinner for you too.  I’ll be making it again come fall/winter!


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