Tomato and Rice Soup With Pesto.

So, before we get into the makings of this meal, a confession: This was supposed to be a Crock-Pot meal, but this morning, as I surveyed what was on the dinner docket for tonight, I said to myself, “Ah, soup in the Crock-Pot.  Got it!” and … left the house.

Without giving another thought to the fact that a Crock-Pot meal needs to be cooked in the … Crock-Pot.

But that’s OK!  Because once I got home from work, I was able to recreate this tomato and rice soup in my trusty Le Creuset French oven, and it worked just beautifully in the end.  No harm, no foul!

This is a recipe that comes from one of my oldest cookbooks – my Better Homes and Gardens Crockery Cookbook.  I believe I’ve mentioned it in these pages before.  It remains one of my very favorite resources, and I’m still trying new-to-me recipes from it!  Tonight’s was just such a recipe.

Anyway, slow cooker or no, the tomato and rice soup was wonderful!  LeeLee was delayed in getting home tonight, so it had plenty of time to simmer, and upon his arrival I added the instant rice and, just before serving, a couple of hearty dollops of pesto.  Served with a garlic breadstick on the side, it was a fantastically complete meal that we will definitely make again!

Initially, I was nervous that this soup would be too wintry for our now-springlike tastes.  Not at all.  The tomatoes gave this dish a fresh, summery feel, and it was both hearty enough to stand on its own yet light enough to not weigh you down on a warm evening.  The best of both worlds!

:)