Hummus Soup

Maggie May Schill


This is a vegetarian soup I was messing about with a few month back. It is pretty healthy and pretty flavorful. A lot of vitamins are packed into this thick creamy soup.

★★★★★ 1 vote
10 Min
40 Min
Stove Top


2 Tbsp
peanut oil
1 c
hummus, plain
1 c
fresh portabello mushrooms, chopped
2 medium
shallots, minced
2 sprig(s)
thyme, fresh
1 medium
bay leaf
6 c
vegetable broth
4 clove
garlic, minced
1 Tbsp
lemon zest, grated
1/2 c
greek yogurt, plain
2 medium
green onions
1/4 c
rice wine
1/2 tsp
1 Tbsp
parsley, fresh chopped
salt and pepper to taste

How to Make Hummus Soup


  • 1Heat a dutch oven or large sauce pan up over medium heat. Add peanut oil and bring it up to temperature. Add in shallots and cook until translucent...about 3-4 minutes.
  • 2Add mushrooms to the pot. Salt and pepper the mushrooms and stir occasionally for about 10-15 minutes, or until their liquids start to yield out.
  • 3Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
  • 4Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
  • 5Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
  • 6Stir in yogurt, lemon zest, parsley and green onions.
    Salt and pepper to taste and serve hot.

    Side note: I sometimes like to serve this soup as a puree, but it is up to your preference if you like it chunky or not.

Printable Recipe Card

About Hummus Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian