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

How to Make Creamy Tomato Soup with Couscous


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