Tomato Soup with Hummus Crispbreads Recipe

Introduction

This comforting tomato soup pairs perfectly with crunchy hummus-topped crispbreads for a light yet satisfying meal. The smoky paprika and lentils add depth and heartiness, making it a great option for any season. It’s simple to prepare and makes a delicious lunch or dinner.

Ingredients

• 2 tbsp rapeseed oil
• 2 large onions (325g), chopped
• 320g carrots, sliced
• 4 garlic cloves, chopped
• 1 tbsp smoked paprika
• 100g dried red lentils
• 690g bottle passata
• 1l vegetable stock made with 1 tbsp bouillon powder
• 4 multigrain crispbreads
• 100g reduced-fat hummus
• ¼ cucumber, sliced
• 6 pitted Nocellara olives, sliced
• Pinch of thyme leaves
• Sprinkle of smoked paprika

Instructions

1. Step 1: Heat the rapeseed oil in a large non-stick pan over medium heat. Add the chopped onions and sliced carrots, frying for about 10 minutes while stirring occasionally until softened.
2. Step 2: Stir in the chopped garlic and smoked paprika along with the dried red lentils. Cook for another minute to release the flavors.
3. Step 3: Pour in the passata and vegetable stock. Bring the mixture to a boil, then cover and simmer over medium heat for 30 minutes, stirring occasionally, until the vegetables are tender.
4. Step 4: Remove the pan from the heat. Use a hand blender to blend the soup until smooth. Serve half immediately and chill the rest if desired.
5. Step 5: To prepare the crispbreads, spread half the hummus evenly across 2 crispbreads per person. Top with sliced cucumber and olives, then sprinkle with thyme leaves and smoked paprika.
6. Step 6: Serve the soup alongside the hummus-topped crispbreads for a delicious, balanced meal.

Tips & Variations

• For a creamier soup, add a splash of coconut milk or cream before blending.
• Swap the red lentils for yellow lentils if preferred; just adjust cooking time if needed.
• Use different crispbreads like rye or seed crackers for a varied texture and flavor.
• Add fresh herbs such as parsley or basil on top of the soup for extra freshness.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm portions in a pan over low heat with a dash of water until piping hot. Prepare the hummus crispbreads just before serving to keep them crisp and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable stock and reduced-fat hummus made without dairy.

How can I thicken the soup if it’s too watery?

You can simmer the soup uncovered for a few extra minutes to reduce the liquid, or add a small handful of additional lentils before cooking to increase thickness.

Tomato Soup with Hummus Crispbreads Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

A comforting and nutritious tomato soup paired with crunchy multigrain hummus crispbreads. This recipe combines roasted vegetables, red lentils, and smoked paprika for a hearty, flavorful soup, complemented by crispbreads topped with creamy reduced-fat hummus, fresh cucumber, olives, and aromatic thyme.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup

• 2 tbsp rapeseed oil
• 2 large onions (325g), chopped
• 320g carrots, sliced
• 4 garlic cloves, chopped
• 1 tbsp smoked paprika
• 100g dried red lentils
• 690g bottle passata
• 1l vegetable stock made with 1 tbsp bouillon powder

Crispbreads

• 4 multigrain crispbreads
• 100g reduced-fat hummus
• ¼ cucumber, sliced
• 6 pitted Nocellara olives, sliced
• Pinch of thyme leaves
• Sprinkle of smoked paprika

Instructions

1. Sauté Vegetables: Heat the rapeseed oil in a large non-stick pan over medium heat. Add the chopped onions and sliced carrots, frying for about 10 minutes while stirring occasionally until they are softened.
2. Add Aromatics and Lentils: Stir in the chopped garlic and smoked paprika, then add the dried red lentils. Cook for an additional minute, stirring to combine all ingredients well and releasing the spices’ aroma.
3. Add Liquids and Simmer: Pour in the passata and vegetable stock, bringing the mixture to a boil. Once boiling, cover the pan and reduce to a medium heat. Let it simmer for 30 minutes, stirring occasionally, until the vegetables and lentils are tender.
4. Blend Soup: Remove the pan from heat and use a hand blender to whizz the soup until smooth. Serve half immediately and chill the remainder in the fridge for up to three days. To reheat, warm in a pan over low heat with a splash of water until piping hot.
5. Prepare Crispbreads: For serving, spread reduced-fat hummus evenly over 2 crispbreads per person. Top each with sliced cucumber and scatter the sliced olives on top. Finish by sprinkling thyme leaves and a light dusting of smoked paprika for extra flavor.

Notes

• The soup can be made ahead and stored chilled for up to three days.
• Reheat the soup gently on the stovetop with a little water to avoid burning or sticking.
• Use a hand blender for best texture, but a food processor or blender can be substituted.
• The multigrain crispbreads add a crunchy texture, but you can substitute with any crispbread of choice.
• Adjust smoked paprika quantity to preference for spiciness and smokiness.

Keywords: tomato soup, hummus crispbreads, smoked paprika soup, red lentil soup, healthy soup recipe, multigrain crispbread snack