Roasted Red Pepper and Hummus Soup
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Time
prep 0:40
total 0:40
Ingredients
| 6 | red bell peppers | | 1 | lg. onion, chopped | | 1 tbsp. | olive oil | | 5 cups | chicken stock or | | vegetable stock | | 1 pkg. | of Sonny & Joe's Hot Enough Hummus | | 1 can (6 oz.) | tomato paste | | 1 cup | heavy cream or | | non dairy alternative such as | | Almond Breeze or | | Soymilk |
Bouquet Garni
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Instructions
1. Roast peppers until skin darkens. Peel, seed and chop.
2. Heat olive oil in a saucepan, saute onion until soft.
3. Add red pepper, stock, bouquet garni, let simmer for 20 minutes, remove from heat, discard bouquet garni.
4. In a food processor, combine hummus, tomato paste, cream or non-dairy substitute. Blend until smooth.
5. Gradually add to soup and cook for 10 more minutes, stirring frequently.
6. Garnish with reserved hummus and thyme sprig.
Author's Comments
This is a delicious easy and healthy soup to make any
night of the week.
Great vegetarian option!
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