Easy Tomato Soup With Israeli Couscous - Crock-Pot
photo by FLKeysJen
- Ready In:
- 6hrs 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 3 cups vegetable stock
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 pinch sugar (or a natural sweetener)
- 2 bay leaves
- salt
- fresh ground black pepper
- 1 cup cooked israeli couscous
- 2 tablespoons chopped fresh basil leaves (to garnish)
directions
- Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
- Transfer the vegetables 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 5-8 hours. Adjust the seasonings and remove the bay leaves.
- 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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Reviews
-
I found Israeli couscous and wasn't sure what to do with it. I found this recipe and although it wasn't exactly what I was looking for I thought I'd try it. Boy, am I happy I did. This made a very yummy soup and the couscous was a great addition. I doubled the recipe easily and left out the onions so skipped the bit with cooking them in a skillet...I just added a bit of minced garlic to the soup in the crockpot...this really makes a nice tasting tomato soup...even without the couscous I'll be making this again...my DH added a bit of sour cream to his...I may try to add some cream or milk at the end to make it a creamy tomato soup next time...thanks for the easy and yummy recipe...I'll be making it often...this went well with a salad of greens, cucumber, green bell pepper, tomatoes and a dressing of oil, lemon juice and anchovies. The leftover soup without the couscous went very well with my Recipe #355935 ;)
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida