Hummus is a delicious, non-dairy way to thicken soups, like in this easy hummus and vegetable soup recipe. If you like vegetable soup, you’ll love this hummus vegetable soup recipe.
In the days after Thanksgiving when I simply can’t eat any more turkey or gravy or stuffing, I like to whip up scrap soups with whatever leftover ingredients I have in my fridge.
In this case, some mushrooms, herbs, and hummus which was leftover from a charcuterie platter.
Hummus works as a great thickener in this easy hummus vegetable soup recipe. Best of all, it only takes about 30 minutes to throw this together and it’s really versatile.
How to make hummus vegetable soup:
First, pick your ingredients.
Start with aromatics, like celery, onion, carrots, or a blend.
Next, pick the vegetables you want in this soup. Mushrooms are a great choice because they can withstand a longer cooking time. You can also add crunchy green vegetables, like green beans, or leafy greens like escarole or spinach at the end of cooking.
Finally, your pantry ingredients. I used dry herbs: thyme and silk chili flakes. I also added a can of tomatoes, a can of chickpeas, and a cup of fusilli. You can use any bean or short pasta shape in this recipe. You could even try it with red or green lentils, but the cooking time will vary!
To put it all together, simply start by sautéing the aromatics. Next, add mushrooms and cook until they brown. Add butter, plant-based, or dairy, along with your dry herbs of choice.
From there, simply add the chickpeas, tomatoes, water or stock, and fusilli. Boil until the fusilli is al dente.
To finish the soup, reduce heat to low and stir in fresh minced parsley along with the hummus and stir until the hummus is completely incorporated.
That’s it! It’s so easy and you’ll have dinner on the table in no time.
Looking for more vegetarian recipes? Check my archives!
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Easy Hummus and Vegetable Soup
- Large pot
- 1 tablespoon neutral oil
- 1 medium onion peeled and diced
- 8 ounces mushrooms trimmed and sliced
- 4 cloves garlic minced
- 2 tablespoons butter
- 1 teaspoon dry thyme
- 1 teaspoon silk chili flakes or use 1/2 teaspoon crushed red pepper
- 15- ounce can chickpeas drained
- 15- ounce can diced tomatoes
- 5 cups water or stock
- 1 cup fusilli
- ¼ cup plain hummus
- ¼ cup fresh parsley minced, plus more for serving
- Salt and pepper to taste
Cook the aromatics:
- Heat the oil in a large pot over medium-high heat. Once hot, add the diced onion and cook for 7–8 minutes, or it begins to brown around the edges. Season lightly with salt.
Cook the mushrooms:
- Add the mushrooms and cook for 10–12 minutes. Allow the mushrooms to release their liquid, and the liquid evaporates—season with salt.
Bloom the herbs:
- Melt butter into the mushrooms. Once bubbly, add the minced garlic, thyme, and chili flakes. Cook for 1 minute until fragrant.
Cook the soup:
- Add the chickpeas, tomatoes, and water or stock. Bring to a boil and add fusilli. Boil until the fusilli is al dente, adding more water as needed if too much cooks off—taste and season with salt and pepper.
Finish the soup:
- Stir in the hummus until completely incorporated into the broth. Add the parsley and cook an additional 2–3 minutes—taste and season once more to your preferences. Turn off the heat.
- Divide the cooked soup between bowls and garnish with more parsley, if you like. Enjoy!