Smoky Tomato and Couscous Soup

smoky tomato and couscous soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.

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.

To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.