Roasted Red Pepper and Hummus Soup


prep 0:40       total 0:40


4 servings



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

Bouquet Garni


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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