What kind of lentils work best for Creamy Lentil Sun Dried Tomato Soup?

Red or brown lentils are ideal for this soup because they cook quickly and soften nicely, creating a creamy texture. Avoid using green or black lentils unless you plan on cooking the soup longer since these types hold their shape and take more time to soften.

Can I make Creamy Lentil Sun Dried Tomato Soup without cream or dairy?

Yes, you can replace dairy cream with plant-based alternatives like cashew cream or coconut milk to maintain richness while keeping it dairy-free. Simply blend soaked cashews with a bit of water for a smooth cream substitute and skip adding cheese to keep it vegan.

How long should I simmer the lentils and tomatoes for a smooth soup texture?

Simmer the lentils and diced tomatoes in broth for about 15-20 minutes until the lentils are soft and breaking down. For a smoother texture, you can blend part or all of the soup after cooking to achieve a creamy consistency without additional cream.

Is it safe to freeze Creamy Lentil Sun Dried Tomato Soup, and how do I reheat it?

Yes, this soup freezes well. After cooking, cool it completely and store it in airtight containers or freezer bags for up to 3 months. Thaw it in the refrigerator overnight before reheating on the stove. Add a little water or broth while reheating to restore the soup’s original consistency.

What are some protein options to add to this lentil and tomato soup?

To boost protein, you can add shredded rotisserie chicken, cooked sausage, or plant-based proteins like tofu or tempeh. Adding chicken broth instead of vegetable broth also increases protein content, making the soup more filling without altering its flavor profile.

Creamy Lentil Sun Dried Tomato Soup Recipe With Rich Flavor

Name: Creamy Lentil Sun Dried Tomato Soup
Prep time: 40 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons salted butter Provides a rich base for sautéing and adds a savory depth to the soup.; 2 medium shallots, diced (approximately 100 grams) Offers a mild, sweet onion flavor that builds the aromatic foundation.; 4 garlic cloves, minced (approximately 20 grams) Infuses the soup with a robust, pungent taste that enhances overall flavor.; 1 tablespoon Italian seasoning (a blend of approximately 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and ½ teaspoon dried sage) Brings herbal notes that make the soup feel fresh and Mediterranean-inspired.; 2 tablespoons tomato paste (approximately 30 grams) Adds concentrated tomato flavor and helps thicken the broth for a creamy lentil sun dried tomato soup base.; ½ teaspoon chili flakes Introduces a gentle heat that balances the richness and keeps the creamy lentil soup exciting.; 4 cups broth (typically vegetable or chicken broth, approximately 1 liter) Serves as the liquid foundation, infusing the soup with savory notes for a hearty texture.; 1 cup red or green lentils (approximately 200 grams, uncooked) Acts as the main protein source, providing creaminess and nutritional benefits as they break down during cooking.; 1 can (14.5 ounces or approximately 400 grams) diced tomatoes Contributes acidity and juiciness that complement the sun-dried tomatoes in this creamy lentil soup.; ½ cup oil-packed sun-dried tomatoes, chopped (approximately 100 grams) Delivers intense, tangy sweetness and umami that defines the unique flavor of creamy lentil sun dried tomato soup.; ½ cup cream (approximately 120 ml, or substitute with canned coconut milk for dairy-free) Creates the luscious, smooth texture that makes this creamy lentil soup so comforting.; ½ cup grated parmesan cheese (approximately 50 grams) Adds a nutty, salty finish that enhances the overall richness; omit for vegan versions.; Fresh parsley or fresh basil for garnish (quantity to taste, e.g., 2 tablespoons chopped) Brightens the dish with a fresh, herbal touch just before serving.; Salt and pepper to taste (e.g., 1 teaspoon salt and ½ teaspoon pepper) Seasons the soup perfectly, allowing for adjustments based on personal preference.

Description

🍲 This Creamy Lentil Soup combines wholesome lentils and sun-dried tomatoes for a hearty, rich flavor perfect for cozy meals.
🌿 Blended with garlic, Italian herbs, and a creamy finish, it’s a satisfying vegetarian dish that warms your soul.

Ingredients

Scale

2 tablespoons salted butter Provides a rich base for sautéing and adds a savory depth to the soup.

2 medium shallots, diced (approximately 100 grams) Offers a mild, sweet onion flavor that builds the aromatic foundation.

4 garlic cloves, minced (approximately 20 grams) Infuses the soup with a robust, pungent taste that enhances overall flavor.

1 tablespoon Italian seasoning (a blend of approximately 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and ½ teaspoon dried sage) Brings herbal notes that make the soup feel fresh and Mediterranean-inspired.

2 tablespoons tomato paste (approximately 30 grams) Adds concentrated tomato flavor and helps thicken the broth for a creamy lentil sun dried tomato soup base.

½ teaspoon chili flakes Introduces a gentle heat that balances the richness and keeps the creamy lentil soup exciting.

4 cups broth (typically vegetable or chicken broth, approximately 1 liter) Serves as the liquid foundation, infusing the soup with savory notes for a hearty texture.

1 cup red or green lentils (approximately 200 grams, uncooked) Acts as the main protein source, providing creaminess and nutritional benefits as they break down during cooking.

1 can (14.5 ounces or approximately 400 grams) diced tomatoes Contributes acidity and juiciness that complement the sun-dried tomatoes in this creamy lentil soup.

½ cup oil-packed sun-dried tomatoes, chopped (approximately 100 grams) Delivers intense, tangy sweetness and umami that defines the unique flavor of creamy lentil sun dried tomato soup.

½ cup cream (approximately 120 ml, or substitute with canned coconut milk for dairy-free) Creates the luscious, smooth texture that makes this creamy lentil soup so comforting.

½ cup grated parmesan cheese (approximately 50 grams) Adds a nutty, salty finish that enhances the overall richness; omit for vegan versions.

Fresh parsley or fresh basil for garnish (quantity to taste, e.g., 2 tablespoons chopped) Brightens the dish with a fresh, herbal touch just before serving.

Salt and pepper to taste (e.g., 1 teaspoon salt and ½ teaspoon pepper) Seasons the soup perfectly, allowing for adjustments based on personal preference.

Instructions

1-First Step: Melt 2 tablespoons of salted butter in a Dutch oven over medium heat, which takes about 1-2 minutes to get started; sauté the 2 diced shallots and 4 minced garlic cloves until they soften and begin to caramelize, around 5 minutes, and add a pinch less salt if using low-sodium options for dietary preferences.

2-Second Step: Stir in 1 tablespoon of Italian seasoning and cook for another 30 seconds to release the aromas; then lower the heat slightly and mix in 2 tablespoons of tomato paste and ½ teaspoon of chili flakes, cooking until it thickens, about 2 minutes, adjusting for spice levels if you want a milder creamy lentil soup.

3-Third Step: Pour in 4 cups of broth, 1 cup of rinsed red or green lentils, 1 can of diced tomatoes, and season with 1 teaspoon salt and ½ teaspoon pepper; bring to a simmer over medium heat and let it cook for 15 minutes or until the lentils are tender, noting that for a gluten-free version, ensure the broth is certified gluten-free.

4-Fourth Step: Add ½ cup of chopped sun-dried tomatoes, ½ cup of cream or a plant-based alternative like coconut milk for vegan adaptations, and ½ cup of grated parmesan cheese; stir well and continue cooking for 5 to 10 minutes until the soup turns creamy and steamy, blending partially with an immersion blender if you prefer a smoother texture over chunky.

5-Fifth Step: Taste and adjust seasoning as needed, perhaps adding more pepper or herbs; for low-calorie versions, skip the cheese or use less to keep it light, then remove from heat and let it rest for a minute before serving hot, garnished with fresh parsley or basil.

6-Final Step: Serve the creamy lentil sun dried tomato soup immediately with warm crusty bread or alongside a simple grilled cheese; the total cook time is about 25 minutes, and for variations, consider blending everything for a fully smooth consistency using a food processor, which works well for those with texture preferences.

Notes

❄️ Freeze soup after cooking; thaw with added water if needed before reheating.
🍅 Adjust sun-dried tomatoes to taste, from 1/4 cup to 3/4 cup.
🌱 For vegan option, substitute cashew cream for cream and omit or replace parmesan with vegan cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 294

Keywords: Creamy Lentil Soup,Sun-dried Tomato Soup,Hearty Vegetarian Soup,Rich Flavor Soup