Creamy tomato soup

By Sara Lynn Cauchon
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With a hint of spice, this tomato soup uses garlic hummus and a variety of herbs to create a tastefully light lunch option. 



  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 can crushed tomatoes
  • 1 cup roasted garlic hummus
  • 2-3 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup heavy cream
  • Sea salt and freshly cracked black pepper


  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until it softens, about three to four minutes. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, smoked paprika and red pepper flakes. Bring the mixture to a boil and reduce to a simmer. Cook until the soup reduces slightly, about 10 to 15 minutes.

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