Monday, September 15, 2008


~ Jessica Harris 

1 c. chopped onion
1 c. shredded carrot
3 stalks celery, with leaves, chopped
1 can Italian diced tomatoes
6 oz. tomato paste
1/2 t. oregano
1/4 t. thyme
1/4 t. pepper
2 c. water
3 c. broth (choose your flavor)
8 oz. cream cheese
1 c. quick cooking rice
1/4 c. pesto, store-bought or homemade
parmesan cheese

Add first ten ingredients, onion through broth, to crockpot. Cook on high four hours. Add cream cheese and close lid for 10 minutes. Remove lid and stir cream cheese until totally mixed in. About 45 minutes later add rice; let stand 7-10 minutes. Whisk in pesto and sprinkle parmesan cheese on top.

Notes: I’ve used leftovers of both white and brown rice and it works fine. I just add the rice and pesto all at once, then stirred until heated through before serving. I use a can of regular diced tomatoes, as I always have them on hand, and then sprinkle in some Italian seasoning. This is good as is, but it’s also good pureed after cooking or with the veggies put through a food processor before cooking.


Mrs. B. said...

We had this for supper tonight, and it was a big hit. Even my husband liked it, and he is not fond of soup.

BETHANY said...

I'm glad your family liked it! Doesn't it smell wonderful when it's cooking?

Suzanne said...

very delicious! I added sugar too b/c mine was a little bit tart. Everyone in the fam loved it - much like the most wonderful tomato soup from Elephant's Deli.