Chef's Secret Ingredient for Velvety Dairy-Free Soup Revealed

Preparing a hearty, homemade soup is the quintessential comfort dish to ward off the chill on a cold, dreary winter's afternoon. Not only does it provide essential warmth for the soul, but it also offers a nourishing meal packed with proper nutrition. However, achieving that perfect, thick consistency without resorting to dairy can be a challenge for many home cooks.

The Common Soup Dilemma

Nobody wants to end up with a thin, watery soup that lacks body and flavour. This is a frequent issue, especially for those reducing dairy consumption or managing allergies and intolerances. Culinary experts at NYT Cooking have now shared a remarkably simple trick to add substantial body to your soup using just one additional, store-bought ingredient.

This ingredient doesn't just inject an extra layer of flavour into your creation; it also creates what chefs describe as a "beautiful and velvety" texture that rivals traditional cream-based soups.

Carolina Gelen's Culinary Revelation

In a recent Instagram upload that has captivated food enthusiasts, chef and celebrated cookbook writer Carolina Gelen disclosed her go-to secret for crafting the ultimate winter soup. Her surprising ingredient of choice is shop-bought hummus.

"This dairy-free tomato soup delivers the same comfort and creaminess as the classic, thanks to a surprising store-bought ingredient," Gelen explained. The entire dish can be prepared in a single pot, keeping washing-up to an absolute minimum, with the key being to incorporate the hummus at the final stage to boost both flavour and consistency dramatically.

How Hummus Transforms Your Soup

"And at the end a heaping cup of hummus is added to the mix, thickening the soup to a beautiful, velvety consistency," Carolina added. "This brings richness and body to the mix and an irresistible sesame flavour in every bite."

The NYT Cooking clip featuring this technique has already amassed more than 276,000 views, garnering thousands of likes and enthusiastic comments from the cooking community.

Community Reaction and Adaptations

The response from fellow food lovers has been overwhelmingly positive. One commenter, Simple Baking with Jolene, wrote: "Looks amazing." Another home cook shared their experience, stating: "I can't have dairy and quite often will use hummus in soups and sauces to add a tangy creaminess I might otherwise get from cheese or sour cream. It's a great flavour booster!"

Luke remarked on the unexpected nature of the tip, saying, "The hummus touch was totally unexpected!" while Zesrat was inspired to adapt the idea: "This is a great idea! I did not have any hummus at home but this inspired me to add two handfuls of dried split fava beans into my tomato soup. Turned out delicious!!!"

Recreate the Recipe at Home

If you're seeking an effortless and exceptionally tasty method to give your next homemade soup more body and a luxurious texture, here is how you can replicate Carolina Gelen's celebrated Creamy Tomato Hummus Soup recipe in your own kitchen.

Creamy Tomato Hummus Soup

Ingredients (serves four)

¼ cup extra-virgin olive oil, plus more for serving
Two shallots, halved and thinly sliced
Eight garlic cloves, smashed and chopped
One tsp Aleppo pepper or crushed red pepper, plus more for serving
One (28-ounce) can crushed tomatoes
Three sprigs fresh basil (about ½ packed cup)
One (10-ounce) container hummus (about 1 heaping cup)
Salt
One to two tbsp granulated sugar

Method

In a medium saucepan over medium-high heat, warm the oil. Add the shallots and cook, stirring occasionally, until translucent with some golden edges, about five minutes. Adjust the temperature as needed.
Add the garlic and Aleppo pepper and cook, stirring regularly, until aromatic, for about two minutes.
Add the crushed tomatoes and basil and bring to the boil over high heat.
Once boiling, partially cover the saucepan. Lower the heat to medium and simmer energetically, stirring occasionally, until thickened, about ten minutes.
Add four cups of water, stir to combine, then bring back to the boil. Reduce the heat and simmer vigorously for another ten minutes, stirring occasionally. Remove the basil sprigs.
Lower the heat to medium-low. Add the hummus to the soup and whisk vigorously until fully combined and smooth.
Taste and adjust the seasoning with salt. Depending on the sharpness of the hummus, add sufficient sugar to balance any sourness.
Serve with a drizzle of olive oil and a dusting of Aleppo pepper on top, if desired. The soup keeps for up to a week refrigerated and two months frozen.

This innovative use of hummus offers a simple, accessible solution for creating decadent, dairy-free soups that are perfect for any winter table, proving that culinary excellence often lies in the most unexpected of ingredients.