Creamy Lentil Sun-dried Tomato Soup Recipe

Introduction

This Creamy Lentil Sun-dried Tomato Soup is a comforting and flavorful dish perfect for cozy dinners. Combining tender lentils with sun-dried tomatoes and a rich, creamy base, it’s a satisfying meal that’s easy to make and delights the taste buds.

Ingredients

• 2 tablespoons salted butter
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 1 tablespoon Italian seasoning
• 1 tablespoon tomato paste
• Chili flakes, to taste
• 4 cups broth
• 1/2 cup red or green lentils
• 1 can (14 ounces) diced tomatoes
• Salt and black pepper, to taste
• 1 jar (8 ounces) sun-dried tomatoes, sliced
• 1 cup cream or canned coconut milk
• 3/4 cup grated parmesan cheese
• Fresh parsley, for serving

Instructions

1. Step 1: Melt the butter in a Dutch oven over medium heat. Add the chopped shallots and garlic, then sprinkle in the Italian seasoning. Cook until the shallots start to caramelize, about 5 minutes.
2. Step 2: Reduce the heat to low and stir in the tomato paste and chili flakes. Cook for 2 minutes until the mixture thickens slightly.
3. Step 3: Add the broth, lentils, and diced tomatoes to the pot. Season with salt and black pepper. Raise the heat to medium and simmer for 15 minutes, or until the lentils are tender.
4. Step 4: Stir in the sliced sun-dried tomatoes, cream (or coconut milk), and grated parmesan cheese. Cook for an additional 5 to 10 minutes, stirring occasionally, until the soup is creamy and heated through.
5. Step 5: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a grilled cheese sandwich for dipping.

Tips & Variations

• For a vegan version, use coconut milk instead of cream and nutritional yeast instead of parmesan cheese.
• Adjust the chili flakes to control the heat level to your preference.
• To add extra texture, toss in some chopped spinach or kale during the last few minutes of cooking.
• If you prefer a smoother texture, blend part or all of the soup before adding the cream and cheese.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much while stored, add a splash of broth or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Yes, red or green lentils work well because they cook relatively quickly and hold their shape nicely. Brown lentils can be used but may require a longer cooking time.

How can I make this soup spicier?

Increase the amount of chili flakes or add a pinch of cayenne pepper during the cooking process. You can also serve with hot sauce on the side for extra heat.

Creamy Lentil Sun-dried Tomato Soup Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This Creamy Lentil Sun-dried Tomato Soup is a comforting and flavorful dish combining tender lentils, tangy sun-dried tomatoes, and rich creaminess from parmesan and cream. Perfectly seasoned with Italian herbs and a hint of chili flakes, it’s a hearty soup that’s easy to prepare on the stovetop and ideal for cozy meals.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

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Soup Base

• 2 tablespoons salted butter
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 1 tablespoon Italian seasoning
• 1 tablespoon tomato paste
• Chili flakes, to taste

Soup Ingredients

• 4 cups broth
• 1/2 cup red or green lentils
• 1 can (14 ounce) diced tomatoes
• Salt and black pepper, to taste
• 1 jar (8 ounce) sun-dried tomatoes, sliced

Finishing Ingredients

• 1 cup cream (or canned coconut milk)
• 3/4 cup grated parmesan cheese
• Fresh parsley, for serving

Instructions

1. Sauté Aromatics: Melt the butter in a Dutch oven over medium heat, then add chopped shallots and garlic. Stir in the Italian seasoning and cook until the shallots start to caramelize, about 5 minutes, to build a flavorful base.
2. Develop Flavor: Reduce the heat to low and add the tomato paste along with chili flakes. Cook this mixture for about 2 minutes until it thickens, enhancing the depth of the soup’s flavor.
3. Add Liquids and Lentils: Stir in the broth, lentils, and diced tomatoes. Season with salt and black pepper. Bring to a simmer over medium heat and cook for 15 minutes or until the lentils are tender, ensuring the soup is hearty and filling.
4. Incorporate Sun-dried Tomatoes and Cream: Add the sliced sun-dried tomatoes, cream (or coconut milk), and parmesan cheese. Stir continuously until the soup becomes creamy and steamy, about 5-10 minutes, melding all flavors beautifully.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or grilled cheese for a complete, satisfying meal.

Notes

• Italian seasoning typically includes basil, oregano, rosemary, thyme, and marjoram – you can adjust based on preference.
• Cream can be substituted with canned coconut milk for a dairy-free option.
• Adjust chili flakes to your desired level of spiciness.
• Using a Dutch oven or heavy-bottom pot helps in even cooking and better flavor development.
• Serve with warm crusty bread or grilled cheese for a hearty accompaniment.

Keywords: creamy lentil soup, sun-dried tomato soup, italian seasoning, lentil soup recipe, hearty soup, easy stovetop soup