Prep 10 mins
Cook 6 hrs
Israeli or pearl couscous makes this the best tomato soup you've had - it soaks up the soup and is delicious, without any butter or cream! Israeli couscous is found in most grocery stores, but orzo may be substituted. Adapted from Fresh From the Vegetarian Slow Cooker.
- 14.79 ml olive oil
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 709.77 ml vegetable stock
- 793.78 g can crushed tomatoes
- 14.79 ml tomato paste
- 0.25 ml sugar (or a natural sweetener)
- 2 bay leaves
- fresh ground black pepper
- 236.59 ml cooked israeli couscous
- 29.58 ml chopped fresh basil leaves (to garnish)
- 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.
Wonderful, fresh tasting soup. I used Israeli couscous and that added a nice touch. Another treat was the fabulous smell wafting through the house as it cooked! Thank you for sharing!
I love this soup! I used a sweet yellow onion, petite diced tomatoes and added some cooked chicken. Wonderful flavor and very healthy. Thanks for posting!
Had left-over "Mediterranean Couscous Salad", and this looked like a good thing to do. Very tasty for 2, with some left for lunch. Israeli couscous is a nice addition to a fairly basic tomato soup recipe. Thanks for sharing/