4 servings
2 cans (28 oz. ea.) diced tomatoes, drained (reserve juice)
6 garlic cloves, minced
4 shallots, minced
1 habanero or jalape�o chili pepper, chopped with seeds and ribs removed
1 quart Knorr� Vegetable Broth
1 cup semolina couscous, prepared
1. Preheat oven to 425�F.
2. Combine the tomatoes, garlic, shallots and chili pepper in a shallow roasting pan. Roast 45 minutes, stirring occasionally.
3. Transfer to a large stockpot and stir in vegetable broth and reserved tomato juice. Bring to a boil, reduce heat to low and simmer 20 minutes. Puree in batches in blender or food processor until smooth.
To serve, divide tomato soup between 4 bowls. Garnish with 1/2 cup of couscous and a few of the cherry tomato croutons.
10 cherry tomatoes, halved
1/2 cup olive oil
1 teaspoon sugar
Salt
8 slices white bread, cut into 1-inch cubes
6 arugula leaves, shredded
2 basil leaves, shredded
Preheat oven to 250�F.
Place cherry tomato halves on a baking tray, cut side up. Sprinkle with olive oil, sugar and salt. Arrange bread cubes around tomatoes and bake 45 minutes or until bread is toasted and tomatoes begin to shrivel. Transfer to bowl and toss with arugula and basil. Just before serving, toss in toasted bread cubes.