This Creamy Tomato Hummus Detox Soup is the perfect remedy for cold and flu season that is filled with tons of antioxidants and immune-boosting ingredients to keep you healthy all season long!
I sure am sad to see summer go, but seriously couldn’t be more excited to kick off the fall season! Not only does it bring us cooler weather and gorgeous foliage, but this means football season, pumpkin spice lattes and of course breaking out those boots and scarves! Unfortunately all good things have their down sides and with fall comes the dreaded cold and flu season…..which is NEVER fun for anyone.
Luckily for you this Creamy Tomato Hummus Detox Soup is the perfect recipe to battle all those unwanted colds that come with the changing seasons and it couldn’t be any easier to make! This soup is also packed with so much incredible flavor as well as tons of immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots and leafy greens to help you stay healthy and nourished all season long!
I was able to easily find all of these ingredients at my local Safeway which, lucky for me, is right down the road from our new house! Safeway always has everything I need whether I’m running out for just a few items or need to do a large grocery haul and their exclusive, top-selling, O Organics® line makes it super EASY for anyone to purchase great-tasting organic food at affordable prices! O Organics products are available in my area exclusively at Safeway. Don’t have a Safeway in your area? That’s okay because you can find O Organics products at all Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United Supermarkets, Market Street and Carrs/Safeway.
I’ve always been so impressed with the quality of O Organics produce at Safeway. Everything is so vibrant and fresh, and the bins and shelves are always fully stocked for convenient shopping making it simple to incorporate these items into your health and wellness routine, especially during cold and flu season! Safeway’s O Organics line offers over 300 different products ranging from fresh produce, milk/eggs and grass fed beef to canned food items, coffee and various different condiments so there is always something for everyone!
This creamy tomato hummus detox soup has everything you could want to keep you healthy this season. I added a lot of garlic to this soup which not only adds a lot of flavor, but garlic is such a powerful antioxidant that strengthens immune function and just overall makes you feel really good. Don’t worry, the garlic definitely mellows out while cooking so don’t expect the flavor to be too intense! I also added some fresh ginger and turmeric for their anti-inflammatory benefits as well as carrots because they are rich in beta-carotene which the body then converts into Vitamin A.
And I must say there is just something so soothing about the combination of carrots, celery, onions, garlic and ginger all simmering together in a hot flavorful broth that gives me such a great pick-me-up when I’m starting to feel under the weather. For the base of this soup, I mixed together vegetable broth and whole tomatoes along with some hummus and coconut milk to make this rich and creamy! Chickpeas are a great source of fiber and protein too so I loved adding in some hummus because not only does it taste great, but it makes the soup nice and thick to keep you full and satisfied longer. I also threw in some vitamin C-rich spinach from Safeway’s O Organics line right at the end just to get in those dark leafy greens.
Safeway also has a Just for U® savings tool which gives you tons of digital coupons and savings, allows you to create your own shopping list which has been so helpful to me when shopping, and also lets you know which items are on sale each week!
This soup is also the perfect recipe to add to your weekly meal routine because it just makes you feel SOO good! Because it’s great for digestion and metabolism along with the added anti-inflammatory benefits, this soup makes a delicious healthy meal option regardless of cold and flu season. This recipe makes a TON too and tastes even better on day 2 (or even 3!) after all the flavors have marinated together. I always like to make a big batch ahead of time to last me a good part of the week OR I’ll just freeze the soup in small batches so I can grab some anytime I feel a cold coming on. It’s super warm and comforting and I’m really excited for you guys to try this!
To add even more flavor as well as a nice crunch, I topped my bowl of soup with some crunchy spiced chickpeas that were seasoned with a combination of chili powder, cumin, paprika and sea salt. Easy and delicious! I like to roast a bunch of these to snack on during the week or even throw them in my salads as well. You can just pop these in the oven while your soup is simmering on the stove.
So if you’ve been feeling a bit under the weather or are just looking for a soothing, flavorful soup, this is definitely the recipe for YOU and the best part is you can easily make this in just 30 or 35 minutes! This recipe is also vegan and gluten-free.
I really hope you all enjoy this soup as much as we did and if you do end up making this for you and your family, don’t forget to share your delicious photos on Instagram or Twitter and remember hashtag #eatyourselfskinnyrecipe so I can see what you all are eating!
- 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
- 1½ cups vegetable broth
- 2 (28 oz) cans whole tomatoes
- ½ cup traditional hummus (or roasted garlic)
- 1 (13.5 oz) can coconut milk
- 1 tsp. sea salt
- ½ tsp. turmeric
- 2 tsp paprika
- 2 to 3 sprigs of thyme
- Handful of baby spinach
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 Tbsp olive oil
- 1 tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. paprika
- ½ tsp. sea salt
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.
- Pour in the vegetable broth along with the rest of the ingredients except the spinach, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
- To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
- After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed. Pour soup back into the pot and mix in a handful of spinach leaves.
- Scoop into bowls and top with crunchy chickpeas. Serve and enjoy!
If you want to learn more about the O Organics line along with meal prep tips and recipe ideas, make sure to follow Safeway on Facebook, Twitter, Pinterest and Instagram or head to your local Safeway grocery store and stock up on your favorite products!
This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.