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.
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 ½ medium yellow onion, diced small
1 tablespoon 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 teaspoon thyme
2 teaspoon basil
½ teaspoon 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
Creamy Tomato Hummus Soup
Ingredients
- 1 small or ½ medium yellow onion diced small
- 1 tablespoon 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 teaspoon thyme
- 2 teaspoon basil
- ½ teaspoon 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
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This was delicious Rachel! I'll make this again for sure 🙂
Awesome! Glad you liked it. 🙂
How would you adjust for a slow cooker? Also my Aldi has no pepper hummus so I bought garlic. Hope it’s good!
I don't know that I would, honestly, since it comes together pretty quickly on the stovetop -- but if I were to slow cook it, I'd probably pre-saute the onion and garlic, then combine everything but the cream cheese in the Crock-Pot and cook for 5 hours or so on low, then stir in the cream cheese until fully melted. It should be fine with garlic hummus, yum. 🙂
That’s true. I’ll stick to stovetop!
Rachel, this was sooo good, easy & inexpensive to make. I just made it last night and already shared the recipe with many people.
Thanks for the great recipe!!! It's a keeper.
So glad you enjoyed the recipe! We still love it as an easy go-to. 🙂
Everyone loved this, and the BBQ chicken grilled cheese paired perfectly with it.
I have never been keen on tomato soup because of always having the commercial condensed soup growing up, but this was amazing and so quick to make!! All 3 of my kids loved it too, so this is definitely a something I'll make again and again.
My husband is not much of a tomato anything person, but he raved about this tomato soup. I am not a huge fan of hummus, but I also loved this soup. It will definitely be in our regular rotation! Thank you!
Flavor was good but I wish I had an immersion blender. I tried using my regular blender but I couldn't get it smooth.
Hi! I have a question about the broth. The ingredients say vegetable broth, but the directions stayed chicken broth. Can you clarify which one is best for the recipe? Thank you!
Either works! Use vegetable broth if you want to keep this completely vegetarian.
So good and SO easy! I’ll definitely be adding this to our fall/winter soup rotation.
Cooking this right now and the smell is amazing! Are we supposed to simmer with lid on or off? TIA!
Lid off -- sorry just saw this! Hope you enjoyed. 🙂
You're fine! I went with the lid off (guessed right, YAY!) and it's just delicious! I halved the cayenne so I could share with my 4.y.o. daughter. She still thinks it's spicy so maybe next time, I'll omit. No worries thinking about making it again, though -- what an affordable meal! Such a great spice mix, too. Very well done, thanks Rachel!