I know that it is summer and that it 100 degrees+ in some places and yes I do live in Texas but sometimes soup just sounds good.  It has been a little rainy here in Texas and has cooled off a little, not a lot but just not 100 outside:)  So I decided it was time to throw together a delicious and easy soup.  The soup cooks all day in the crockpot and then you blend it up right before serving.  It is by far one of our favorite soups!

Ingredients

• 1 1/4 cup pesto sauce
• 3 14.5 cans 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 cream, half and half or half cream and half milk
• Cooked orzo pasta for serving

Directions

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. Soon your house will smell amazing!

Crockpot: Cook on high 6-7 hours total  Saucepan on stove: Bring to a boil, then turn heat down to low. Simmer for about 2 hours total.    After soup has cooked for most of the time, use an immersion blender to get rid of the remaining chunks of vegetables or take sections and blend in a blender for a less chunky soup .   After it’s smooth, return to pot and cook for the remaining time~ I generally blend it about an hour before serving.

Just before serving add the cream or milk. Top with fresh Parmesan cheese or orzo pasta and ENJOY!

Recipe from Butter, with a slice of Bread and changed slightly by Family Favorites