Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 28 oz can crushed tomatoes
• 1 cup roasted garlic hummus
• 2-3 cups vegetable broth
• 1 tsp fresh thyme leaves
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp paprika
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Preparation

In a Dutch oven, heat the oil over medium-high heat. Add the onion and cook until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, paprika and red pepper flakes. Bring the mixture to a boil and reduce the heat to a simmer. Cook until the soup reduces slightly, about 10 to 15 minutes.
Serve immediately or store in the refrigerator for up to 5 days.