Creamy Mediterranean Hummus Soup

4.29 from 7 votes

Hummus makes this fast and easy tomato soup rich and creamy

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: Mediterranean

Servings: servings

Calories: 220kcal

1- 15 ounce can organic crushed tomatoes with basil
6 cups low sodium chicken broth
½ cup prepared pesto
10 ounce container of hummus plain or roasted red pepper flavor
optional garnish: thin sliced mini sweet pepper rings and thin sliced fresh basil
salt to taste

Combine the crushed tomatoes, stock, pesto, and hummus in a blender and blend for 30 seconds or until smooth.
Pour the soup into a saucepan and bring it to a boil. Reduce heat to low, cover and let simmer for 15 minutes.
Taste the soup and season with salt as needed.
Spoon into bowls or cups, and if desired, garnish with mini sweet pepper rings and fresh basil.

To make this recipe vegan, use vegetable broth and cheese-free pesto.

Store leftover soup in the refrigerator for up to 4 days or in the freezer for up to 6 months.