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.


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!