Easy Tomato Soup With Israeli Couscous Crock Pot Recipes

COUSCOUS SOUP

Steps:

• Heat the oil in a large pot, add onion and carrots, then cook gently for about 10 minutes at low heat until softened.
• Add the tomatoes, garlic, broth, mint, cumin, cilantro leaves, cayenne pepper, and couscous.
• Increase to medium-high heat and bring to a boil. Lower the heat and simmer gently for about 7 minutes or until the couscous is fully cooked but not mushy.
• Adjust seasoning with salt, pepper, and additional fresh herbs or spices if needed.
• Serve with your favorite toppings such as bread or fresh herbs.

EASY TOMATO SOUP WITH ISRAELI COUSCOUS - CROCK-POT

Steps:

• 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.

SLOW COOKER CREAMY TOMATO SOUP

Steps:

• Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
• Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
• Puree the soup using an immersion blender.
• Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

SLOW COOKER TOMATO SOUP

Steps:

• Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
• Cook on High for 1 hour. Remove bay leaves to serve.

EASY TOMATO SOUP

Steps:

• Melt the butter with the olive oil in a medium pot.
• Saute the onion and garlic until the onion is translucent.
• Stir in the crushed tomatoes, tomato juice, sugar, chicken base, white pepper, wine, basil, and parsley.
• Bring the soup to a boil.
• Reduce the heat to low , stir in the evaporated milk., and simmer for 10 minutes.