Creamy Tomato Hummus Soup

This nutrient-dense Creamy Tomato Hummus Soup is a powerhouse of bioavailable antioxidants and anti-inflammatory compounds, meticulously crafted to fortify your immune system and support metabolic health during seasonal transitions.

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 1 Large Yellow Onion, finely chopped
• 2 Stalks Celery, diced
• 1 Cup Baby Carrots, halved (rich in Beta-Carotene)
• 5 Cloves Garlic, minced (Allicin-rich)
• 2 Tbsp Fresh Ginger, grated
• 1 1/2 Cups Low-Sodium Vegetable Broth
• 2 (28 oz) Cans Whole Tomatoes (BPA-free preferred)
• 1/2 Cup Organic Traditional Hummus
• 1 (13.5 oz) Can Full-Fat Coconut Milk (healthy MCTs)
• 1 tsp Sea Salt
• 1/2 tsp Ground Turmeric
• 2 tsp Smoked Paprika
• 3 Sprigs Fresh Thyme

Instructions

1. Sauté: In a large Dutch oven, heat olive oil over medium-high heat. Sauté onions, celery, and carrots until softened, about 8-10 minutes. Add garlic and ginger and cook for another minute until fragrant.
2. Simmer: Integrate the vegetable broth, tomatoes, hummus, coconut milk, and spices. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes to allow the flavors to marry.
3. Prepare Spiced Chickpeas: While the soup simmers, pat chickpeas dry. Toss with olive oil, cumin, chili powder, paprika, and salt. Roast at 400°F (200°C) for 15-20 minutes, or until crispy.
4. Emulsify: Carefully transfer the soup to a high-speed blender (in batches) or use an immersion blender. Process until the texture is velvety smooth.
5. Serve: Ladle into warmed bowls and garnish generously with the roasted spiced chickpeas for added fiber and plant-based protein.