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Roasted Tomato Soup with Israeli Couscous

Athomegourmet_6

 

There is nothing like a great tomato soup when I’m feeling blue and tired after a hard days work to perk me up.

I usually take a big bowl of this soup, put on my pj’s and cuddle up in bed and call it an early night. It also makes a great easy quick supper when your in a rush and want to serve something hearty.

And so today with plans to have a little last fun with my daughter and eek out the last bits of  summer weather, this is what  was on my agenda for this morning for tonight’s dinner! Throw in a quick tossed salad and some delicious semi-home made garlic bread & dinner is SERVED!

 

 

 

 

 

 

Roasted Tomato Soup with Israeli Couscous

For roasted tomatoes:

8 large tomatoes halved

2 tbsp. extra virgin olive oil

2 tsp. kosher salt

1 tsp. black pepper

For soup:

2 tbsp. extra virgin olive oil

1 small onion, chopped

1 tsp. cumin

1tsp. curry powder

3 tsp. minced garlic

pinch kosher salt

pinch black pepper

1tsp. cilantro (optional)

1 carrot, sliced

8 large tomatoes, seeded and halved

1 ½ cups tomato sauce (or juice)

5 cups vegetable stock (or water)

1 cup Israeli couscous

Pre heat oven to 375-400

On a large baking sheet that has been sprayed with non stick pray lay your halved tomatoes face down. Drizzle some olive oil lightly over the tomatoes and sprinkle a little kosher salt and pepper over them. Place in the oven for about 15-20 minutes.

Remove from oven set aside to cool. When cooled chop up the tomatoes into small chunks.

In a large soup pot heat the olive oil and sauté the onions for a few minutes. Add all the spices to the onions and mix them well making sure the onions are well coated, sauté for another minute or two. Add the carrots to the onions and mix well, cook gently for about 5 minutes and then add the chopped tomatoes and tomato juice. Bring the soup to a simmer and then add the vegetable stock and the couscous. Bring the soup to a full boil and cook until the couscous is soft and tender (about 20 minutes). Add salt and pepper to taste before serving.

Tip: DO NOT REFRIGERATE your tomatoes! Cold temperatures ruin tomatoes hurting their flavor and their texture. You can also cut the acidity of your tomato soup by adding just a tsp. of granulated sugar at the end of cooking.

Tip: If you are short on time substitute the roasted tomatoes for 3 cups of canned diced tomatoes (about 28oz).

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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