Creamy Lentil Sun-Dried Tomato Soup: The Ultimate Comfort Food Recipe
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.
- 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
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
- Heat Oil: In a large pot, heat the olive oil over medium heat until shimmering and warm.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot, cooking for about 5 minutes until the onions are soft and translucent.
- Add Lentils: Stir in the rinsed lentils, coating them well in the oil and cooking for an additional 2 minutes to develop flavor.
- 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.
- Simmer: Reduce heat to low and let the soup simmer gently for about 30 minutes, or until the lentils are tender and cooked through.
- 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.
- 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.
- Season: Adjust the soup with salt and pepper to taste. Reheat gently on low heat if needed before serving.
- 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
