Easy Tomato Soup With Israeli Couscous - Crock-Pot - cooking recipe

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)

Preparation

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.