Creamy Tomato Hummus Soup

By Carolina Gelen

Updated January 26, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
45 min
Rating
5(317)
Comments
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This delicious, dairy-free alternative to classic tomato soup delivers the same comfort as the original, thanks to a surprising store-bought ingredient: hummus. The chickpea and tahini dip has long thickened soups — or even formed the foundation for them, as in Turkish Cypriot humus çorbası  — and brings richness and an irresistible sesame undertone to this tomato soup. This recipe starts with a flavorful tomato base, made by simmering canned tomatoes, aromatics and spices. A heaping cup of hummus is added to the mix, thickening the soup to a velvety consistency. Wait until the hummus is incorporated to season the soup, as the dip itself brings plenty of salt to the mix. Salt is the most important ingredient in any soup, establishing the difference between a bland meal and flavorful one.

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Ingredients

Yield:4 servings

  • ¼ cup extra-virgin olive oil, plus more for serving

  • 2 shallots, halved and thinly sliced

  • 8 garlic cloves, smashed and chopped 

  • 1 teaspoon Aleppo pepper or crushed red pepper, plus more for serving

  • 1 (28-ounce) can crushed tomatoes

  • 3 sprigs fresh basil (about ½ packed cup)

  • 1 (10-ounce) container hummus (about 1 heaping cup)

  • Salt

  • 1 to 2 tablespoons granulated sugar 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 402 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 9 grams fiber; 760 milligrams sodium; 10 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot over medium-high heat, heat the oil. Add the shallots and cook, stirring occasionally, until translucent with some crispy edges, about 5 minutes, adjusting the heat as needed. Add the garlic and Aleppo pepper and cook, stirring frequently, until fragrant, 2 minutes. Add the crushed tomatoes and basil and bring to a boil over high. 

  2. Step 2

    Once the liquid boils, partially cover the pot with a lid. Reduce the heat to medium. Vigorously simmer, stirring occasionally, until thickened, about 10 minutes. Add 4 cups of water and stir to combine, then bring to a boil. Reduce the heat and vigorously simmer, stirring occasionally, for another 10 minutes. Discard the basil sprigs.

  3. Step 3

    Reduce the heat to medium-low. Add the hummus to the soup and whisk until incorporated. Taste and season with salt. Depending on the acidity of the hummus, add enough sugar to balance out the tartness. 

  4. Step 4

    Serve with a drizzle of olive oil and a sprinkle of Aleppo pepper or crushed red pepper on top, if you like. The soup lasts up to a week in the refrigerator and 2 months in the freezer.

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Ratings

5 out of 5
317 user ratings
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Comments

Mary Alford

I don’t purchase hummus, I make it. I could use my homemade hummus here but it would also be great if there was a suggestion on what to add to the blender to do it all in one step. Thinking this might be a great use for chickpea flour.

Marmie

@Mary Alford Maybe try 3/4 cup chickpeas, a small clove of garlic, a heaping TBSP of tahini, TBSP of water, a couple teaspoons of lemon juice and 1/4 tsp salt to the blender to mimic the hummus? Obviously I don’t know your exact recipe but that’s how I’d approximate mine!

Sarah

I made this last night as the lake effect snow whited out the neighborhood. I used the following modifications: roasted tomatoes, no basil (who buys fresh basil when it's subzero out?!?!), 4 cloves of garlic, and a caramelized onion hummus. I also used an immersion blender to make it a little smoother after cooking. It was tasty, but quite tart, even with some extra sugar. It came out a little too thin for my tastes and I probably will add less water if I make it again.

Metro Mark

@sarah For some reading this today, in the Southern Hemisphere, it’s late summer. Do think beyond borders. If the tomatoes are the stars of this dish, fresh basil is a must. Of fresh frozen if necessary. Dried at a push. In other news Sonny & Cher have split up.

my rag time doll

Other than less oil and sugar, and water to desired thickness, I followed this recipe exactly, including store bought humus (home made is much grainier from whole chickpeas, not powder). Immersion blender to smooth the little chunks of tomato. Add extra Aleppo pepper to taste. Wonderful - grilled cheese sandwiches on Super Bowl Sunday, with garlic or baguette dipped in, or just as is. Now a fave! PS crushed red is MUCH stronger than Aleppo - add much less!!! or you might be sorry.

drgonzo777

Disappointing. I just made the soup and am eating it now. Three stars. The flavor is incomplete. It needs something, what I do not know. The addition of Worcestershire doesn’t fix things. One could try pimenton. Cumin is a possibility, too, tho it is not my favorite spice. The soup is also too thin for my taste, even thought I cut back on water as others recommended. I will not make this action.

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