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Soul-Warming Tomato-Pesto Soup

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"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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8 h 25 m servings 245
Original recipe yields 12 servings


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  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.


  • Cook's Note:
  • The soup will continue to thicken once the rice is added. More broth or water can be added if desired to thin out the soup.

Nutrition Facts

Per Serving: 245 calories; 9.7 32.3 8.4 6 793 Full nutrition

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