Creamy Tomato Hummus Soup

SO much better than canned: Creamy Tomato Hummus Soup has all of the flavor you want, but none of the weird ingredients you don’t.

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Welcome to the February 14, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery store sales and affordable foods. Earlier this week I picked up a couple of containers of hummus under $1.00 each after sale + coupon. I remembered seeing a recipe in a magazine a while back for a white bean tomato soup that called for pureeing the beans… but then it occurred to me: Hummus is already pureed, and chickpeas go really well with tomatoes!

So, I scratched up this savory recipe for Creamy Tomato Hummus Soup. You might even call this a heart-y comfort food recipe on this cold Valentine’s Day… just cut your grilled cheese into the appropriate shape. 😉

Creamy Tomato Hummus Soup

Ingredients

1 small or 1/2 medium yellow onion, diced small
1 Tbsp minced garlic
olive oil
28 oz can crushed tomatoes
10 oz roasted red pepper hummus
2 cups vegetable broth
sea salt, to taste
black pepper, to taste
2 tsp thyme
2 tsp basil
1/2 tsp cayenne
2 oz cream cheese

Directions

In large pot or Dutch oven, saute garlic and onion in olive oil over medium heat until soft. Add crushed tomatoes, hummus, broth, spices, and cream cheese.

Stir until cream cheese is melted into soup, then reduce heat and simmer for 30 minutes. Best served with grilled cheese.

Hearty Vegetarian Soup, check!

Seriously, so easy to make. But don’t let the simplicity of this tomato soup recipe fool you; Creamy Tomato Hummus Soup is bursting with flavor — and it goes just fantastic with grilled cheese. This is nothing like your typical salty condensed tomato soup, but a thick, creamy, and luscious alternative. Plus, no HFCS!

Creamy Tomato Hummus Soup, printable recipe

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Creamy Tomato Hummus Soup

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This is nothing like your typical salty condensed tomato soup, but a thick, creamy, and luscious alternative. Plus, no HFCS!

Course dinner

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 small or 1/2 medium yellow onion diced small
• 1 Tbsp minced garlic
• olive oil
• 28 oz can crushed tomatoes
• 10 oz roasted red pepper hummus
• 2 cups vegetable broth
• sea salt, to taste
• black pepper, to taste
• 2 tsp thyme
• 2 tsp basil
• 1/2 tsp cayenne
• 2 oz cream cheese

Instructions

• In large pot or Dutch oven, saute garlic and onion in olive oil over medium heat until soft.
• Add crushed tomatoes, hummus, broth, spices, and cream cheese.
• Stir until cream cheese is melted into soup, then reduce heat and simmer for 30 minutes.

Notes

Best served with grilled cheese; vegetarian and gluten free.

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