Roasted Red Pepper and Hummus Soup

Roasted Red Pepper and Hummus Soup


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Zesty and creamy, this luxurious soup is perfect to start off any great meal.

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Serving Size / Yield

4 servings


  • 6 red bell peppers
  • 1 lg. onion, chopped
  • 1 tbs. olive oil
  • 5 C. chicken or vegetable stock
  • 1 pkg. Sonny & Joe’s® Hot Enough Hummus
  • 1 6-oz. can tomato paste
  • 1 C. heavy cream or non-dairy alternative such as Almond Breeze or Soymilk
  • Bouquet Garni: Fresh thyme, rosemary, bayleaf

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Roast peppers until skin darkens. Peel, seed and chop. Heat oil in saucepan, saute onion until soft. Add red pepper, stock, bouquet garni, let simmer for 20 minutes, remove from heat, discard bouquet garni. In food processor, combine hummus, tomato paste, cream or non-dairy substitute. Blend until smooth. Gradually add to soup and cook for at least 10 more minuets, stirring frequently. Garnish with reserved hummus and thyme sprig.

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