Roasted Red Pepper and Hummus Soup Recipe

Name: Roasted Red Pepper and Hummus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red bell peppers; 1 lg. onion, chopped; 1 tbsp. olive oil; 5 cups chicken stock; vegetable stock; 1 pkg. of Sonny & Joe's Hot Enough Hummus; 1 can (6 oz.) tomato paste; 1 cup heavy cream; non dairy alternative such as; Almond Breeze; Soymilk

Servings: persons

6 red bell peppers
1 lg. onion, chopped
1 tbsp. olive oil
5 cups chicken stock
vegetable stock
1 pkg. of Sonny & Joe's Hot Enough Hummus
1 can (6 oz.) tomato paste
1 cup heavy cream
non dairy alternative such as
Almond Breeze
Soymilk

1
1.
2
Roast peppers until skin darkens.
3
Peel, seed and chop.
4
2.
5
Heat olive oil in a saucepan, saute onion until soft.
6
3.
7
Add red pepper, stock, bouquet garni, let simmer for 20 minutes, remove from heat, discard bouquet garni.
8
4.
9
In a food processor, combine hummus, tomato paste, cream or non-dairy substitute.
10
Blend until smooth.
11
5.
12
Gradually add to soup and cook for 10 more minutes, stirring frequently.
13
6.
14
Garnish with reserved hummus and thyme sprig.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 red bell peppers, 1 lg. onion, chopped, 1 tbsp. olive oil, 5 cups chicken stock, and more.

Yes, Roasted Red Pepper and Hummus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper and Hummus Soup

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