Tomato and Couscous Soup
Warm, comforting, and bursting with Mediterranean flavors, this Tomato and Couscous Soup is a hearty twist on a classic tomato soup. Made with tender pearl couscous, a vibrant medley of fresh herbs, and zesty lemon juice, this recipe perfectly balances tangy and savory notes. The combination of aromatic spices like ground cumin and paprika creates a deeply satisfying flavor profile, while the tomato base provides rich, velvety texture. Ready in just 40 minutes, this soup is a quick and wholesome meal that’s perfect for busy weeknights. Serve it hot with a sprinkle of Parmesan for a cozy finish, or enjoy it as a vegan option by skipping the cheese. Ideal for those craving an easy and nourishing tomato soup with a unique touch, this recipe is sure to be a family favorite! Perfect for meal prep and weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.75 cups pearl couscous (Israeli couscous)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- optional grated Parmesan cheese for garnish
Instructions
Heat the olive oil over medium heat in a large soup pot.
Add the chopped onion and sauté for 5 minutes, or until soft and translucent.
Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the canned crushed tomatoes, vegetable broth, cumin, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer and let it cook for 15 minutes to allow the flavors to meld.
Add the pearl couscous to the pot and stir. Simmer for an additional 10 minutes, or until the couscous is tender.
Remove the soup from the heat and stir in the fresh parsley, basil, and lemon juice.
Taste and adjust seasoning if needed, adding more salt or pepper to preference.
Serve the soup hot, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 57.2 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5117 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
