Easy Tomato Soup With Israeli Couscous - Crock-Pot |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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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. 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.
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