- 1 1/4 cup Pesto sauce from Costco
- 5 1/2 cups diced/ stewed tomatoes - three 14.5 oz cans of diced tomatoes
- 1/4 cup butter
- 2/3 cup diced onion
- 2 stalks celery, sliced
- 3/4 tsp dried oregano
- 2 tsp sugar (cuts down on acidity)
- 1 1/3 cup half and half or 1 12-oz. can of evaporated milk
- Orzo pasta
Set crockpot on high so that it can begin warming up while you assemble the soup. If you don't want to use a crockpot, feel free to use a saucepan instead.
Wash and slice vegetables.
In a frying pan (or just use the saucepan if you're not using a crockpot) melt butter over medium-high heat.
Add in onion and celery. Cook until vegetables soften, about 5-8 minutes.
Transfer to the crockpot and add in all remaining ingredients, except the cream. At this point the soup doesn't look very pretty. Don't worry- it will cook down and all the veggies will meld together.
Crockpot: Cook on high 6-7 hours total
After soup has cooked for most of the time, I then use an immersion blender to get rid of the remaining chunks of vegetables.
After it's smooth, return to pot and cook for the remaining time~ I generally blend it about an hour before serving.
During this last step, cook orzo pasta.
Just before serving add the half and half or milk.
Add cooked orzo ENJOY!