Easy Tomato Soup With Israeli Couscous - Crock-Pot

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.

• Ready In: 6 hrs 10 mins
• 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

1. Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
2. 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.
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.