Thanksgiving can wait, try this soup!

I know, I know this week was supposed to be dedicated to my Thanksgiving recipes....BUT I have to give you this recipe for Smokey Tomato and Couscous Soup with Cilantro Sour Cream before I die of excitement.  This soup is creamy, spicy and smokey.  You will instantly be warm and cozy with the first bite.

Yesterday's weather here in Tennessee was disgusting.  Rainy.  Cold.  Disgusting.  A day like that deserves hot soup.  This recipe is a result of a little tweaking to a Rachael Ray Magazine recipe.  I omitted a couple of her ingredients and added in a few of mine. 

Perhaps you have never heard of, or had couscous?  Do not be turned off by the wacky name.  It's simply little pearls of pasta. 

About the Cilantro Sour Cream topping, the soup is still good without it, but it totally rocks with it.  You can find fresh cilantro right in the good 'ole neighborhood Kroger; right next to the fresh parsley, around the other green leafy veggies.  All you have to do is pinch off the leaves and dump it in a food processor. So easy to make, and you feel like a culinary goddess using fresh herbs.  It's worth the extra step.

One other note, the ingredients list calls for Israeli Couscous.  This is also called Pearled Couscous on some boxes.  I found this in Kroger also in the rice isle.  Kroger carries "Near East" brand flavored couscous, in several varieties.  Two of those varieties have pearled couscous in the box. (Just read the description on the boxes, it says "pearled couscous" in bold letters. Box is pictured below) Buy the Near East brand and trash the flavor packet that comes with it, only using the couscous.  It works out to be exactly 3/4 cup in the box.  Perfect!

Smokey Tomato and Couscous Soup with Cilantro Sour Cream

Ingredients:
1/2 cup sour cream (I used reduced fat)
1/4 to 1/2 cup fresh cilantro leaves, depending on how much you like cilantro.  I used 1/2 cup.
1 tablespoon extra-virgin olive oil
1/4 large onion, finely chopped
1 chipotle chile from can of chipotles in adobo sauce, finely chopped (Found on the Mexican foods isle.  Only use ONE chile from the can.  These puppies are spicy.  Two would be too much heat.)
One 32 oz container reduced sodium chicken broth
One 28 oz. can crushed tomatoes
3/4 cup Israeli couscous
1/2 cup fat free half and half
Salt and Pepper to taste

Using a food processor, pulse the sour cream and cilantro until smooth; place in a bowl and refrigerate.

In a large saucepan, heat the olive oil over medium-high heat.  Add the onion and chipotle chile and cook until softened, about 4-5 minutes. 

Add the chicken broth and tomatoes and bring to a boil; let boil for 5 minutes. 

Add the couscous and continue to softly boil soup until couscous is done, about 8 minutes. 

Lastly, stir in half and half and season with additional salt and pepper if needed.

To serve, ladle into bowls and dollop a spoonful of cilantro sour cream on top.  

If you like tomato soup, you will LOVE this recipe.  That old red can will never be the same!