Easy Tomato Soup With Israeli Couscous - Crock-pot

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 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)

Recipe

• 1 heat the oil in a medium-size skillet over medium heat. add the onion and garlic, cover and cook until softened, about five minutes.
• 2 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.
• 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.