Dinner

Tomato Soup with Hummus Crispbreads and Toppings Recipe

ByNoah Steele January 5, 2026January 5, 2026

Introduction

This tomato soup paired with hummus crispbreads offers a comforting and nutritious meal that’s perfect any time of year. The rich, smoky flavors of the soup complement the fresh, creamy toppings on crunchy multigrain crispbreads, making it a satisfying lunch or light dinner.

A white bowl filled with smooth, bright orange soup topped with a sprinkle of black pepper sits on a folded light blue cloth on a wooden board. Next to the bowl is a silver spoon resting on the cloth. Behind the bowl, there is a rectangular crispbread cracker topped with a layer of pale beige spread, several thin green cucumber slices arranged neatly in a row, and green olive slices sprinkled with red powder. The entire setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 multigrain crispbreads

100g reduced-fat hummus
¼ cucumber, sliced
6 pitted Nocellara olives, sliced

Pinch of thyme leaves
Sprinkle of smoked paprika

Instructions

Step 1: Heat the rapeseed oil in a large non-stick pan over medium heat. Add the chopped onions and sliced carrots, and fry for about 10 minutes, stirring occasionally, until softened.

Step 2: Stir in the chopped garlic, smoked paprika, and dried red lentils. Cook for an additional minute to release the aromas.
Step 3: Pour in the passata and prepared vegetable stock. Bring the mixture to a boil, then cover and simmer on medium heat for 30 minutes, stirring occasionally until the vegetables are tender.
Step 4: Remove the pan from heat and use a hand blender to whizz the soup until smooth. Serve half immediately and chill the rest for later.

Step 5: To assemble the crispbreads, spread half the hummus evenly over 2 crispbreads per person. Top each with sliced cucumber, olives, a pinch of thyme leaves, and a sprinkle of smoked paprika.

Tips & Variations

For an extra creamy texture, add a splash of coconut milk or cream when blending the soup.
Swap Nocellara olives for kalamata or green olives for a different flavor profile.

If you prefer a chunkier soup, pulse the mixture briefly instead of blending until fully smooth.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, warm portions gently in a pan over low heat with a splash of water until piping hot. Prepare the crispbreads fresh to keep them crisp.