Name: Creamy Roasted Red Pepper Soup with Tomato, Cucumber & Hummus Pita
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1420 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 cloves garlic; 355 ml heavy whipping cream; 1 ½ cups hummus; ¾ cup Parmesan cheese, shredded; 3 (340 g) jars roasted red bell peppers; 6 tomatoes; 6 whole grain pitas; black pepper; salt

Creamy Roasted Red Pepper Soup with Tomato, Cucumber & Hummus PitaCreamy Roasted Red Pepper Soup with Tomato, Cucumber & Hummus Pita — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1420 ml chicken or vegetable broth

1 ½ English cucumbers

3 cloves garlic

355 ml heavy whipping cream

1 ½ cups hummus

¾ cup Parmesan cheese, shredded

3 (340 g) jars roasted red bell peppers

6 tomatoes

6 whole grain pitas

black pepper

salt

Instructions

This recipe will make about 12 cups of soup; work in batches to best fit your blender.

Peel garlic and place in a blender.

Drain roasted peppers. Add to the blender along with broth, cream, salt, and pepper. Blend the soup on high until smooth, 1-2 minutes.

Pour soup into a large pot and bring to a simmer over medium-high heat, stirring occasionally. Once simmering, remove from heat.

Meanwhile, wash, dry, and thinly slice tomatoes. Place on a large plate.

Wash, dry, trim, and slice cucumbers crosswise into thin rounds. Add to the plate with the tomato, then season with salt and pepper.

Cut pitas in half and carefully open the pockets. Spread each pocket with hummus, then stuff with tomato and cucumber slices.

Divide soup between bowls and sprinkle with Parmesan; serve with pita pockets on the side. Enjoy!

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