Roasted Red Pepper & Hummus Soup

Roasted Red Pepper & Hummus Soup

6 red bell peppers

1 large onion, chopped

1 tbs olive oil

5 cups chicken or vegetable stock

1 package S & J’s Hot Enough Hummus

1 6-oz can of tomato paste

1 cup heavy cream OR non-dairy alternative such as Almond Breeze or Soymilk

Bouquet Garni:  Fresh thyme, rosemary, bayleaf.

1.  Roast peppers until skin darkens.  Peel, seed and chop.

2.  Heat oil in saucepan, saute onion until soft.

3.  Add red pepper, stock, bouquet garni, let simmer for 20 minutes,  remove from heat, discard bouquet garni.

4.  In food processor, combine hummus, tomato paste, cream or non-dairy substitute.  Blend until smooth.

5.  Gradually add to soup and cook for at least 10 more minuets, stirring frequently.

6.  Garnish with reserved hummus and thyme sprig.

Advertisements

One response to “Roasted Red Pepper & Hummus Soup

  1. Sounds delicious. How many servings is the Roasted Red Pepper and Hummus Soup? 6 servings?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s