Tuesday, September 20, 2005

Creamy tomato soup with Israeli Couscous

from Fresh from the Vegetarian Slow Cooker

1 Tbsp. olive oil
1 medium-sized yellow onion, chopped
1 garlic clove, chopped
3 c. vegetable stock
One 28-ox can crushed tomatoes
1 Tbsp. tomato paste
pinch of sugar or other sweetener
2 bay leaves
salt and pepper
1 c. cooked Israeli couscous
2 tbsp. chopped fresh basil for garnish

Heat the oil in a medium skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
Transfer to a slow cooker, add the stock, tomatoes, tomatoe paste, sugar and bay leaves. Season with salt and pepper. Cover and cook on low for 6 to 8 hours. Puree the soup in a food processor or blender (remove bay leaves first), adjust the seasonings.
To serve, spoon about 1/4 c. of couscous in a bowl, then ladle the soup on top. Serve with sprinkled basil. (and fresh mozarella, if you have any)

**My notes--I haven't made this one either, but it's another one I'll be trying next week.

3 comments:

hefk said...

both of those sounds really good.

hefk said...

SOUND good. they BOTH SOUND good.

Kelly said...

Made this last week and it was wonderful!