Welcome to the February 14, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery store matchups, coupons, and sales. Earlier this week I picked up a couple of containers of Cedar’s hummus for $.95 each after coupon at my local Pete’s Market. I remembered seeing a recipe in a magazine a while back for white bean tomato soup that called for pureeing the beans… and 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 hearty comfort food recipe on this cold Valentine’s Day… just cut your grilled cheese into the appropriate shape.
Creamy Tomato Hummus Soup
1 small or 1/2 medium yellow onion, diced small
1 Tbsp minced garlic
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
In large pot or Dutch oven, saute garlic and onion in olive oil over medium heat until soft. Add crushed tomatoes, hummus, chicken 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.
An easy, hearty, vegetarian gluten free recipe
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 fantastic with grilled cheese. This is nothing like your typical salty condensed tomato soup, but a thick, creamy, and luscious alternative. Plus, no HFCS!
Easy print version
- 1 small or ½ 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
- ½ tsp cayenne
- 2 oz cream cheese
- In large pot or Dutch oven, saute garlic and onion in olive oil over medium heat until soft.
- Add crushed tomatoes, hummus, chicken 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.
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