Creamy Lentil Sun-Dried Tomato Soup: The Ultimate Comfort Food Recipe

Introduction

This Creamy Lentil Sun-Dried Tomato Soup is a comforting and flavorful dish perfect for any season. Combining hearty lentils with tangy sun-dried tomatoes and a rich cream base, it’s an ultimate recipe that’s both nourishing and delicious.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup sun-dried tomatoes, chopped
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat.
2. Step 2: Add the diced onion and minced garlic, cooking until softened, about 5 minutes.
3. Step 3: Stir in the rinsed lentils to coat them in the oil and cook for an additional 2 minutes.
4. Step 4: Add the diced tomatoes, chopped sun-dried tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes. Bring to a boil.
5. Step 5: Lower the heat and let the soup simmer for about 30 minutes, or until the lentils are tender.
6. Step 6: Remove the pot from heat. Using an immersion blender, blend the soup until it reaches your desired creaminess. If you don’t have an immersion blender, transfer in batches to a countertop blender.
7. Step 7: Stir in the coconut milk or heavy cream until well combined.
8. Step 8: Season with salt and pepper to taste. Reheat on low if necessary.
9. Step 9: Ladle the soup into bowls and garnish with fresh basil or parsley if desired.

Tips & Variations

• For a richer soup, use heavy cream instead of coconut milk.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use red lentils for a quicker cooking time and a smoother texture.
• Include a handful of spinach or kale at the end of cooking for added nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tomatoes instead of sun-dried tomatoes?

Sun-dried tomatoes work best because they provide a concentrated flavor and chewy texture. Using fresh or dried tomatoes will change the taste and texture but can still work in a pinch.

Is this soup suitable for vegans?

Yes, use coconut milk as the creamy base instead of heavy cream to keep the soup vegan-friendly.

Creamy Lentil Sun-Dried Tomato Soup: The Ultimate Comfort Food Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Creamy Lentil Sun-Dried Tomato Soup is a hearty and flavorful dish combining tender lentils with the rich taste of sun-dried tomatoes and creamy coconut milk or heavy cream. Perfect for a comforting meal, this soup is easy to make and packed with aromatic herbs and spices.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup sun-dried tomatoes, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Creamy Finish

• 1 cup coconut milk or heavy cream

Garnish

• Fresh basil or parsley for garnish (optional)

Instructions

1. Heat Oil: In a large pot, heat the olive oil over medium heat until shimmering and warm.
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot, cooking for about 5 minutes until the onions are soft and translucent.
3. Add Lentils: Stir in the rinsed lentils, coating them well in the oil and cooking for an additional 2 minutes to develop flavor.
4. Incorporate Tomatoes and Seasonings: Add the diced tomatoes, chopped sun-dried tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes. Stir to combine, then bring the mixture to a boil.
5. Simmer: Reduce heat to low and let the soup simmer gently for about 30 minutes, or until the lentils are tender and cooked through.
6. Blend: Remove the pot from heat. Using an immersion blender, blend the soup to your preferred level of creaminess. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
7. Stir in Cream: Add the coconut milk or heavy cream to the blended soup and stir well to combine, creating a rich and creamy texture.
8. Season: Adjust the soup with salt and pepper to taste. Reheat gently on low heat if needed before serving.
9. Serve: Ladle the creamy lentil sun-dried tomato soup into bowls and garnish with fresh basil or parsley if desired. Enjoy warm.

Notes

• Use green or brown lentils as they hold their shape better during cooking compared to red lentils.
• For a dairy-free version, opt for coconut milk instead of heavy cream.
• The red pepper flakes are optional and add a spicy kick; reduce or omit if you prefer milder soup.
• If you don’t have an immersion blender, use a regular blender but be cautious when blending hot liquids.
• Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: lentil soup, sun-dried tomato soup, creamy lentil soup, vegetarian soup, Mediterranean soup, healthy soup recipe