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Creamy Tomato Hummus Soup

creamy-tomato-hummus-soup

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!

hearty-tomato-hummus-soup

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

spicing-the-soup

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-in-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

topdown-tomato-soup

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!

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5 from 5 votes

Creamy Tomato Hummus Soup

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
Servings 4

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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Recipe Rating




Julie

Thursday 23rd of January 2020

Just made for the first time, AMAZING!!! I used bone broth for a little added protein.

I’m sorry if I missed it, but do you have nutritional info?

Thanks!

rachel

Saturday 25th of January 2020

I do not. Some people use sites like MyFitnessPal if desired.

Candace Horvath

Monday 13th of January 2020

Let me just say, first, I LOVE this soup. And I am not a tomato/tomato soup person. Like, would never normally eat tomato soup at all. I made some of this back in the summer and froze it for post-birth of my second baby. My husband had once said that the soup would make a really good sauce for pasta. Tonight I thawed the soup and baked it with some of the frozen lasagna rolls from ALDI. It was perfect!

rachel

Tuesday 14th of January 2020

Interesting! It wouldn't have occurred to me to do that, but I could see it going really well with lasagna rolls, yum.

Jenna

Friday 6th of December 2019

Cooking this right now and the smell is amazing! Are we supposed to simmer with lid on or off? TIA!

rachel

Saturday 7th of December 2019

Lid off -- sorry just saw this! Hope you enjoyed. :)

Katie

Wednesday 4th of September 2019

So good and SO easy! I’ll definitely be adding this to our fall/winter soup rotation.

Staci

Monday 25th of February 2019

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!

rachel

Monday 25th of February 2019

Either works! Use vegetable broth if you want to keep this completely vegetarian.

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