creamy tomato soup with couscous
(1 rating)
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This is from a vegetarian slow-cooker recipe book I have. It's tomato soup with a great twist! Filling, tasty, and perfect for cold days. Serve alone, with salad, or grilled cheese! Last time I made it, I did not have bay leaves or basil. Instead, I added Italian seasoning before pureeing the soup. This is a soup that is easy to adjust depending on what kinds of seasonings you have on hand.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
6 Hr
Ingredients For creamy tomato soup with couscous
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1 Tbspolive oil
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1medium-size yellow onion, chopped
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1garlic clove, minced
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3 cvegetable broth or stock
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128-ounce can crushed tomatoes (do not drain!)
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1 Tbsptomato paste
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pinchsugar or natural sweetener
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2bay leaves
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salt and freshly ground black pepper
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1 ccooked israeli or regular couscous
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2 Tbspchopped fresh basil leaves for garnish
How To Make creamy tomato soup with couscous
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1Heat the oil in a medium-sized skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
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2Transfer the onion and garlic to a 4-quart slow cooker. Add the stock, tomatoes, tomato paste, sugar, and bay leaves, and season with salt and pepper. Cover and cook on Low for 6 to 8 hours. Remove the bay leaves. Puree the soup in a food processor or blender, or use an immersion blender to puree it in the slow cooker. Adjust the seasonings.
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3To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top, and serve sprinkled with the basil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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