Slow Cooker Pesto Tomato Rice Soup
Warm and comforting, this Slow Cooker Pesto Tomato Rice Soup is a vibrant and flavorful twist on classic tomato soup. Made with hearty crushed tomatoes, tender vegetables, and fragrant pesto sauce, this recipe creates a richly seasoned base that pairs beautifully with soft grains of white or brown rice. The slow cooker does all the work, melding the flavors of dried herbs, garlic, and bay leaves into a satisfying bowl of goodness. Fresh spinach is folded in for a pop of color and nutrition, while optional Parmesan cheese adds a touch of indulgence. Perfect for weeknight dinners or meal prep, this gluten-free, vegetarian soup is easy to customize and serves up cozy vibes with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 28 oz (canned) Crushed tomatoes
- 6 cups Vegetable broth
- 2 medium (peeled and diced) Carrot
- 2 medium (diced) Celery stalks
- 1 medium (chopped) Yellow onion
- 4 minced Garlic cloves
- 1 cup Pesto sauce
- 0.75 cup (uncooked) White or brown rice
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 Bay leaves
- 2 cups (roughly chopped) Fresh spinach
- 0.5 cup (grated, for garnish, optional) Parmesan cheese
Instructions
Prepare the vegetables by peeling and dicing the carrots, dicing the celery, chopping the yellow onion, and mincing the garlic.
In a slow cooker, combine the crushed tomatoes, vegetable broth, carrots, celery, onion, garlic, pesto sauce, rice, dried basil, dried oregano, salt, black pepper, and bay leaves.
Stir the ingredients together until evenly combined.
Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 2.5-3 hours, until the rice is tender and the vegetables are fully cooked.
After the cooking time ends, carefully remove the bay leaves and discard them.
Stir in the fresh spinach and allow it to wilt in the hot soup for about 5 minutes.
Taste and adjust the seasoning with additional salt or black pepper if needed.
Serve the soup hot, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 30.2 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 9136 mg | 397% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 63.5 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1678 mg | 129% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 6509 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
