Creamy Tomato Hummus Soup
This Creamy Tomato Hummus Soup is the perfect remedy for cold and flu season that is filled with tons of antioxidants and immune-boosting ingredients to keep you healthy all season long!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 2 stalks celery chopped
- 1 cup baby carrots halved
- 5 cloves garlic minced
- 2 Tbsp fresh ginger grated
- 1 1/2 cups vegetable broth
- 2 (28 oz) cans whole tomatoes
- 1/2 cup traditional hummus or roasted garlic
- 1 (13.5 oz) can coconut milk
- 1 tsp salt
- 1/2 tsp turmeric
- 2 tsp paprika
- 2 to 3 sprigs of thyme
For the spiced chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp salt
Instructions
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.
- Pour in the vegetable broth along with the rest of the ingredients, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
- To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
- After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed.
- Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!
Nutrition
Serving: 11/2 cups | Calories: 304kcal | Carbohydrates: 21.1g | Protein: 5.8g | Fat: 20.8g | Saturated Fat: 14.4g | Sodium: 771.5mg | Fiber: 4.5g | Sugar: 7.7g