Best Slow Cooker Pesto Tomato Rice Soup Recipes

SLOW COOKER CREAMY TOMATO SOUP

Steps:

• Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
• Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
• Puree the soup using an immersion blender.
• Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

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.

PESTO BEAN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

SLOW COOKER PESTO, TOMATO & RICE SOUP

Steps:

• In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
• Stir in water and broth.
• Cover; cook on high setting for 4 hours.
• Turn off cooker.
• Stir in rice and pesto.
• Cover; let stand for 7 to 10 minutes or until rice is tender.
• Ladle soup into bowls and garnish with grated Parmesan cheese.

TOMATO AND RICE SOUP WITH PESTO

Steps:

• 1. In a 3.5- or 4-quart crock pot, combine onion, carrot, celergy, undrained tomatoes, tomato paste, oregano, thyme and pepper. Stir in water and chicken or vegetable broth. 2. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. 3. Stir in rice. Cover; let stand 6-7 minutes or until rice is tender. Stir in pesto. Ladle soup into bowls. Sprinkle with grated Parmesan cheese, if desired.

SOUL-WARMING TOMATO-PESTO SOUP

Steps:

• 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.
• 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.

TOMATO & RICE SOUP

Steps:

• Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
• Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.