Creamy Tomato Soup with Couscous

Creamy Tomato Soup With Couscous Recipe

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Erika Stupka


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.

★★★★★ 1 vote
10 Min
6 Hr


1 Tbsp
olive oil
medium-size yellow onion, chopped
garlic clove, minced
3 c
vegetable broth or stock
28-ounce can crushed tomatoes (do not drain!)
1 Tbsp
tomato paste
sugar or natural sweetener
bay leaves
salt and freshly ground black pepper
1 c
cooked israeli or regular couscous
2 Tbsp
chopped fresh basil leaves for garnish


1Heat the oil in a medium-sized skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
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.
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.

About Creamy Tomato Soup with Couscous

Course/Dish: Other Soups