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Creamy Tomato Soup: Recipe Below
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Creamy Tomato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1 (28 ounce) 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 paprika
1/2 teaspoon red pepper flakes
Sea salt and freshly cracked black pepper
Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, 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.
Enjoy!
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