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Smoky Tomato and Couscous Soup

December 2010
Smoky Tomato and Couscous Soup

by 8 people

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Looking for a post-shopping meal with a kick? This warming soup is spiked with chipotle.

Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 1/2 cup sour cream
  • 1/2 cup cilantro leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/4 large onion, finely chopped
  • 1 canned chipotle chile in adobo sauce, chopped
  • 1 32 ounce container  chicken broth
  • 1 28 ounce can  crushed tomatoes
  • 3/4 cup israeli couscous
  • 4 ounces ham, cut into 1/4-inch cubes
  • Salt and pepper
  1. Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.
  2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and chipotle chile and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil for 5 minutes. Add the couscous and cook until al dente, about 8 minutes. Stir in the ham; season with salt and pepper.
  3. To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.