Easy Hummus and Vegetable Soup

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.

4.70 from 26 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 267kcal

Equipment

Large pot

Ingredients

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

Instructions

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.

To serve:

Divide the cooked soup between bowls and garnish with more parsley, if you like. Enjoy!

Nutrition

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