CREAMY TOMATO SOUP WITH COUSCOUS

Creamy Tomato Soup with Couscous image

Provided by Erika Stupka

Time 6h10m

Number Of Ingredients 11

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1 Tbsp olive oil
1 medium-size yellow onion, chopped
1 garlic clove, minced
3 c vegetable broth or stock
1 28-ounce can crushed tomatoes (do not drain!)
1 Tbsp tomato paste
pinch sugar or natural sweetener
2 bay leaves
salt and freshly ground black pepper
1 c cooked israeli or regular couscous
2 Tbsp chopped fresh basil leaves for garnish

Steps:

1. Heat the oil in a medium-sized skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
2. Transfer the onion and garlic 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 6 to 8 hours. Remove the bay leaves. Puree the soup in a food processor or blender, or use an immersion blender to puree it in the slow cooker. Adjust the seasonings.
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.