This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.
Very tasty soup. My DH loved it. I love addition of tomato paste as it gives strong flavor. I added 1Tbsp. of sugar to cut acidity and it gives soup a bit of sweetness. Used 2 vegetable stock cubes. I cooked it for 30 min. and than puree the soup for nice smooth texture. The consistency of the soup was just perfect not too thick or too watery. I cooked the couscous separately and added to the soup at the time of serving. Garnished with fresh chive and served with crusty cheese crostini. Definitely keeper! Made for January 2012 swap recipe. Thank you Leggy Peggy!
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This soup is a nice healthy way to chase away the cold of the day. We really liked the addition of both the couscous and cumin. Made using caned fire roasted tomatoes and no salt. Thanks for the post.
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