You will need:
A large slow cooker.
1 28 ounce can diced tomatoes with the juice
2 medium yellow onions chopped (about 3 cups)
3 cloves garlic minced
1 tablespoon extra virgin olive oil
3 cups vegetable broth
2 teaspoons kosher salt
1 teaspoon hot Hungarian paprika or 1 teaspoon paprika and a pinch of cayenne if you don’t have hot paprika
1/2 teaspoon black pepper
1/3 cup instant brown rice
Step 1: sauté the onions in a large skillet for 15 minutes until caramelized. Add the garlic and cook for 1 minute or two.
Step 2: lightly coat a 5 quart or larger slow cooker with nonstick spray. Add the tomatoes, vegetable broth, onions and spices. Stir. Cover and cook on low for 5-6 hours or on high for 2 to 3 hours (I cooked it on high) with an immersion blender purée until smooth.
Step 3: add the rice and cook until it’s tender. About 20 to 30 minutes. Sprinkle with Parmesan once in your bowl if desired and enjoy.
I adapted this recipe from the tomato soup recipe at the well plated by Erin food blog.
This recipe is super easy to throw together quickly, especially for the faster cooking time setting. It’s gonna be a go to tomato soup recipe for me in future. 💕💕💕💕💕💕🧿🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️
