This Roasted Tomato & Red Lentil Soup is comforting and extra flavorful thanks to slow-roasted tomatoes and garlic. Red lentils add extra body and a natural creaminess to the soup while also boosting the satisfaction factor. My goal was to develop a tomato soup recipe that could be enjoyed as a hearty main — not requiring grilled cheese or salad to serve as a full meal.
Table of Contents
Why You’ll Love This Tomato Lentil Soup
- Classic tomato soup flavor, with extra heartiness. This recipe still centers the flavor of the roasted tomatoes. The lentils are just there to add extra protein and texture to the soup. You won’t need a grilled cheese to make this a well-rounded meal. (Although a grilled cheese is never discouraged.)
- Big flavor with minimal effort. Let time do the work for you! Rather than using canned tomatoes or cooking fresh tomatoes directly in the broth, the slow-roasting pulls out all the best flavors from the tomatoes and garlic. No need to add extra sugar to balance out the acidity of tomatoes. All that natural sweetness is developed in the oven.
- Budget-friendly. Lentils are an amazing way to get in your protein, fiber, and so many other nutrients without breaking the bank.
Ingredients You’ll Need
- Fresh tomatoes. Any kind — Roma, cherry, beefsteak, etc.
- Garlic. We’re roasting a whole head along with the tomatoes for that smooth and sweet roasted garlic flavor.
- Olive oil, onion, celery, carrot. Classic flavor base for soups.
- Tomato paste. A whole tube! I know it sounds like a lot, but trust me — it’s gonna add so much concentrated tomato flavor to the soup to really bolster the magic of the fresh roasted ones. Make sure to build some color in the pot.
- Red lentils. These little guys are protein and fiber powerhouses. Unlike green/brown lentils, these break apart and become super tender when cooked. They add extra body and heartiness to the soup and taste less earthy than their brown counterparts.
- Vegetable broth.
- Fresh basil. I cook a few sprigs in the soup, then add more fresh basil at the end.
How to Make Roasted Tomato & Lentil Soup
Step 1. Add quartered tomatoes and a whole head of garlic to a roasting pan. Drizzle with olive oil and season with salt and pepper.
Step 2. Roast until tomatoes are jammy and slightly caramelized, and the garlic is buttery-soft. (I flip the garlic halfway through so it doesn’t dry out on top.)
Step 3. Sauté the mirepoix in olive oil until tender.
Step 4. Add a generous amount of tomato paste and cook for several minutes until it goes from bright red to a deeper rusty color. That’s flavor!
Step 5. Give your red lentils a good rinse. Make sure to check for small stones. Add them to the pot.
Step 6. Add broth and a sprig or two of basil leaves. Bring it up to a boil.
Step 7. Let the soup simmer till the lentils are tender and starting to split.
Step 8. Transfer the roasted tomatoes to the soup. Wait till the head of garlic has cooled enough to handle, then squeeze it into the soup as well.
Step 9. Use an immersion blender to purée the soup to your preference. (Make sure to take out the basil stems first.) I give a few pulses just to break down the roasted tomatoes while still leaving some texture from the lentils. You are welcome to use a proper blender to get a more velvety-smooth roasted tomato soup texture.
Step 10. Swirl in some plant based cream, if you like, and adjust salt and pepper to taste.
More Comforting Soup Recipes
- Creamy Carrot Ginger Soup — Tender roasted carrots and spicy ginger in a coconut-turmeric broth. Colorful and nourishing.
- Loaded Baked Potato Soup — All the comfort of a loaded baked potato, in creamy soup form.
- One Pot Lentil Curry — A creamy coconut curry that’s perfectly spiced and weeknight-friendly.
- Tuscan Kale & White Bean Soup — Hearty beans and tender kale in a savory broth.
Roasted Tomato & Red Lentil Soup
Video
Equipment
- soup pot
- immersion blender
Ingredients
- 2 1/2 pounds ripe tomatoes such as Roma or cherry, or a blend
- 1 whole head garlic
- 3-4 tablespoons olive oil divided
- 1 onion diced
- 1 medium carrot peeled and diced
- 2 stalks celery diced
- 1 (4.5 oz) tube tomato paste
- 6 cups vegetable broth
- 1 cup red lentils
- 2-3 sprigs fresh basil leaves
- 1/4 cup fresh chopped basil
- salt and pepper to taste
- 1/2 cup nondairy cream of choice optional, for extra body at the end
My Favorite Toppings
- Tofu Almond Ricotta recipe here, or Kite Hill makes a good one
- vegan pesto
- sourdough croutons
Instructions
- Preheat: Preheat oven to 400°F.
- Prep tomatoes: Quarter your tomatoes. If using cherry tomatoes, cut them in half. Place on a rimmed baking sheet or in a casserole dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Prep the garlic: Take a whole head of garlic and remove the papery outer skins. Slice off the top 1/2" or so to expose the cloves. Drizzle the cut side of the garlic with a little olive oil, allowing it to seep into the cloves. Then nestle the head of garlic into the center of the tomatoes.
- Roast the tomatoes: Roast the tomatoes and garlic for 45-60 minutes, till the tomatoes are jammy and slightly browned. I recommend using tongs to flip the garlic head upside-down after about 30 minutes to keep the tops of the cloves from getting too dark.
- Sauté aromatics: While the tomatoes roast, heat oil in a pot over medium heat. When oil shimmers, add onion, celery, and carrot. Sauté until onions are translucent, about 4-6 minutes.
- Brown the tomato paste: Add in the tomato paste and stir to break it up and coat the aromatics. Cook for several minutes, stirring often, so the tomato begins to caramelize. It should go from a vibrant red color to a deeper, rusty red color. You can occasionally deglaze the pan with a tiny splash of water if it is sticking. The process takes about 5-7 whole minutes for me but it will depend on your pot.
- Add lentils: Pour in the veggie broth. Put the red lentils in a sieve and give them a thorough rinse in cool water, checking for any small pebbles or debris. Then add them into the broth along with 2-3 sprigs of basil.
- Cook lentils: Bring the pot up to a boil, then reduce to medium-low to establish a rapid simmer. Simmer the lentils about 25-30 minutes, until they have split and are starting to fall apart. Stir the pot occasionally to keep things from sticking to the bottom.
- Transfer roasted veg: Once the tomatoes are done roasting, transfer them to the pot. Let the head of garlic cool for a few minutes so it's safe to handle, then squeeze out the soft roasted garlic cloves into the soup as well.
- Blend to preference: Remove the cooked basil sprigs and discard. Use an immersion blender to pulse the soup to your desired texture. I like to leave some chunks of roasted tomatoes in the mix, but you can blend it completely smooth if you like.
- Finishing touches: Stir in fresh chopped basil and season the soup with salt and pepper to preference. You can also add in a drizzle of your favorite nondairy cream for extra body, if you like.
- Serving suggestions: This soup is delicious with croutons for some added crunch, plus an extra drizzle of good extra-virgin olive oil and a sprinkle of red pepper flakes. Some grated vegan parm would taste incredible too! For extra protein and texture, I love to add a big dollop of homemade tofu almond ricotta and a drizzle of vegan pesto.
Very flavorful & creamy! Easy to make.
This made the whole house smell maddingly delicious! And the taste did not disappoint. I did make the vegan ricotta and added fresh Basil into the ricotta. That extra creamy note with the soup was worth the extra effort. The red lentils made this a hearty, filling soup that will keep you satisfied.
This soup was so good, I invited a neighbor over for lunch just so she could taste it too.
Wow, I just made this soup for the first time, and I love it!! I’d been looking for a tomato soup that could serve as a main, and this recipe is exactly what I wanted. It is so flavorful and filling. To help stretch the recipe a bit, we served the soup over steamed brown rice. I also really appreciate your serving suggestions; we did everything that you showed in the video (adding croutons, chopped basil, and your vegan ricotta, which I also loved). Thanks for developing this recipe; it is a real winner!