Roasted Tomato Soup with Pearl Couscous

To me, and anyone who adores pumpkin spice everything, the month of September marks the beginning of the most delicious season of the year, fall.

If you are meal planning or the head cook in the family, the harvest season is great for batch cooking for a crowd. Start off roasting fresh vegetables and blend them up for a dreamy soup that is easy to freeze or turn into a rich sauce for pasta or a roast chicken.

Ingredients:

5lbs Tomatoes on the Vine, roughly chopped

1 large Sweet Onion, chopped 3 Cloves of Garlic, chopped 1 T Yellow Curry Powder

2 T Garam Masala (Indian Spice Blend) 1 t Garlic Powder

1 t Red Pepper Flakes

1-1/2 C Low Sodium Chicken Broth 1 T Balsamic Vinegar

1/2 C Light Coconut Milk 1 C Pearl Couscous

( We prefer RiceSelect Organic Pearl Couscous)

1 C water

Method:

1. In a 5 or 7 quart Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon of olive oil through and add onion and a pinch of salt. Sauté until the onions become translucent. For a deeper flavor, slow cook the onions until they get a rich caramel color, but not burnt. Add garlic and stir for a few seconds to avoid burning.

2. Add in all spices and stir until spices coat the garlic and onions and begin to toast. Add 1 teaspoon of salt and mix in tomatoes. Add in chicken broth and bring the soup to a boil before turning the heat down and letting it simmer for 30 minutes to one hour.

3. With an immersion blender or a countertop blender, puree the soup until creamy and smooth.

4. On the stove, bring the water to a boil with a pinch of salt and add the couscous. Cook according to instructions and take off the heat when cooked through,

5. Add the couscous, balsamic vinegar, salt and pepper and coconut milk to the blended soup and stir in until the flavor is rich and balanced. Feel free to add more seasoning until you get the flavor that makes you hum with satisfaction! Enjoy in a sentimental mug or dunk a grilled cheese sandwich in the soup for a fun family dinner.