Creamy Tomato & Rice Soup with Pesto
From Jessica Harris
1cup chopped onion
1cup shredded carrot
3 stalks celery with leaves, chopped
1 - 14.5oz can Italian-style diced tomatoes
1 - 6-oz can Tomato Paste
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/4 tsp pepper
2 cups water
3 cups chicken broth
1 - 8oz cube cream cheese (optional)
1 cup quick-cooking rice
1/4 cup Pesto
Grated Parmesan cheese for on top when serving
(optional)
Add all ingredients above the cream cheese to the crock pot. Set on high for 4 hours. Add the block of cream cheese and close up for about 10min. Stir or whisk the cream cheese in so it's all melted/mixed up. About 45 min. later, salt to taste and then stir in rice and let stand 7-10min. Stir or whisk in Pesto and serve with grated cheese on top. Should take about 5 hours on high for the entire process because you're opening up the crock pot a couple times to add stuff. It was excellent!