This Creamy Tomato Hummus Soup is an ideal remedy for cold and flu season, packed with antioxidants and immune-supporting ingredients to help keep you healthy.
I’m always a little sad to see summer end, but fall brings cozy comforts: cooler weather, colorful leaves, football and warm drinks. It also brings cold and flu season, so I love having easy, nourishing recipes on hand to support my immune system. This Creamy Tomato Hummus Soup is one of those feel-good meals that’s simple to make and full of flavor.
The soup combines garlic, ginger, turmeric, carrots, chickpeas and leafy notes to deliver both taste and nutrition. Garlic and ginger offer antioxidant benefits, turmeric adds anti-inflammatory support, and carrots are high in beta-carotene, which the body converts to vitamin A. Hummus and chickpeas provide fiber and plant-based protein, while coconut milk and tomatoes create a silky, comforting base.
The combination of sautéed carrots, celery, onions, garlic and ginger simmered in broth is particularly soothing when you’re under the weather. I use canned whole tomatoes and vegetable broth as the base, then blend in hummus and coconut milk for a creamy texture without dairy. The hummus thickens the soup and lends a pleasant, nutty depth.
I like topping the soup with crunchy spiced chickpeas for texture and extra flavor. They’re seasoned with chili powder, cumin, paprika and salt, then roasted until crisp. These roasted chickpeas make a great snack on their own or an easy salad topper, and you can roast them while the soup simmers.
Why this soup is so good for you!
This recipe focuses on whole-food ingredients that support immunity and reduce inflammation. Garlic acts as a natural antioxidant and supports immune function; ginger and turmeric are anti-inflammatory and soothing; carrots supply beta-carotene and vitamins. Combined, these ingredients create a nourishing bowl that’s gentle on the stomach and satisfying.
Because it’s made with simple pantry staples and canned tomatoes, this soup is easy to prepare any night of the week. It’s vegan and gluten-free, and it reheats well — the flavors deepen after a day or two, so it’s excellent for meal prep. I often make a big batch and refrigerate or freeze portions to have ready when I need a warm, quick meal.
Great for meal prep too!
This soup is a smart addition to weekly meal planning because it’s nourishing, easy to reheat and freezes well. It’s a filling, balanced option thanks to the chickpeas and hummus, and it supports digestion and metabolism with its warming spices. Make a large pot and enjoy leftovers for several days, or portion and freeze for later.
Top each serving with the roasted chickpeas for crunch, or garnish with fresh herbs if you prefer. The soup takes about 40 minutes from start to finish and serves six, making it a convenient choice for families or for prepping ahead.
If you’re looking for a soothing, flavorful soup to fight off seasonal sniffles or simply to enjoy as a comforting meal, this Creamy Tomato Hummus Soup is an excellent choice. It’s vegan, gluten-free and easy to make in about 30–40 minutes.
If you try this recipe and enjoy it, please leave a rating and share your photos — it’s always fun to see how people customize their bowls!
Creamy Tomato Hummus Soup
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 cup baby carrots, halved
- 5 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 1 1/2 cups vegetable broth
- 2 (28 oz) cans whole tomatoes
- 1/2 cup traditional hummus (or roasted garlic)
- 1 (13.5 oz) can coconut milk
- 1 tsp salt
- 1/2 tsp turmeric
- 2 tsp paprika
- 2 to 3 sprigs thyme
For the spiced chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp salt
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Sauté the onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger and cook an additional 3 minutes until fragrant.
- Pour in the vegetable broth and add the tomatoes, hummus, coconut milk, salt, turmeric, paprika and thyme. Mix well and bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes.
- Meanwhile, make the spiced chickpeas: drain and rinse the chickpeas, pat dry, then toss with olive oil, cumin, chili powder, paprika and salt. Spread on a baking sheet and roast at 400°F for 25 to 30 minutes, shaking the pan halfway through, until crisp.
- After simmering, blend the soup in batches in a blender or food processor until smooth. Adjust seasonings to taste.
- Ladle into bowls and top with the crunchy spiced chickpeas. Serve warm and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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