Tomato Soup with Hummus Crispbreads Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
