Soul-Warming Tomato-Pesto Soup

This contest-winning tomato soup that's easily prepared in a slow cooker is made with zesty pesto for an added layer of flavor.

• Preparation Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 245 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.