creamy tomato soup with couscous
(1 RATING)
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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prep time
10 Min
cook time
6 Hr
method
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yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 - medium-size yellow onion, chopped
- 1 - garlic clove, minced
- 3 cups vegetable broth or stock
- 1 - 28-ounce can crushed tomatoes (do not drain!)
- 1 tablespoon tomato paste
- pinch sugar or natural sweetener
- 2 - bay leaves
- - salt and freshly ground black pepper
- 1 cup cooked israeli or regular couscous
- 2 tablespoons chopped fresh basil leaves for garnish
How To Make creamy tomato soup with couscous
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Step 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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Step 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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Step 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.
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