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Easy Tomato Soup With Israeli Couscous – Crock-Pot
At a Glance
- Prep
- 15 minutes
- Cook
- 480 minutes
- Total
- 6 hrs 10 min
- Servings
- 4.00 serving(s)
Categories
- Soup
Cuisine
- Fusion
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Tomato Soup With Israeli Couscous - Crock-Pot brings together 1 tablespoon olive oil, 1 medium yellow onion, chopped, 1 garlic clove, minced in a practical dish for home cooking. It takes about 6 hrs 10 min to prepare and cook. It makes approximately 4 servings.
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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)
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Instructions
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.
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