Slow Cooker Pesto, Tomato & Rice Soup

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is a fabulous and super-easy crock pot recipe from Better Homes and Gardens Slow Cooker Cookbook that I made a few small changes to. It is a delicious and nutritious dinner that is just as yummy leftover as it was the day was prepared. Make sure you garnish with grated Parmesan cheese :)

Ingredients Nutrition


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

My mom and my sister really enjoyed this - specifically the combination of vegetables. I felt it was a little "oregano-y" so next time I'll cut back on that. It was very easy to make and I loved the pesto flavor. Thank you for posting. Reviewed for My-3-Chefs - November '08.

DreamoBway November 10, 2008