Dinner

Creamy Lentil Sun-dried Tomato Soup Recipe

ByEthan Lark October 31, 2025October 31, 2025

Introduction

This creamy lentil sun-dried tomato soup is a comforting bowl full of rich flavors and hearty textures. Perfect for a cozy night in, it combines tender lentils with tangy sun-dried tomatoes and a luscious creamy finish.

A beige ceramic bowl filled with creamy, orange-red tomato soup with visible small chunks and a slightly thick texture. On top of the soup, there are dark red sun-dried tomato pieces scattered and two fresh green parsley leaves placed in the center. Two pieces of toasted, light brown crusty bread rest on the right edge of the bowl. The bowl is held by a woman's hand wrapped in a light gray knitted sweater, set on a white marbled textured surface. Next to the bowl, there is a gold spoons partially visible and a piece of crusty bread in the upper part of the image. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a dairy-free version, substitute cream and parmesan with coconut milk and nutritional yeast.
Adjust chili flakes to your preferred spice level or leave them out for a milder soup.
Use green lentils for a firmer texture or red lentils for a softer, creamier result.
Fresh thyme or basil can replace Italian seasoning for a different herb profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent separation. The soup may thicken when chilled; add a splash of broth or water while reheating to restore the creamy consistency.

How to Serve

A rustic bowl filled with thick orange-brown soup containing visible chunks of legumes and pieces of red sun-dried tomatoes, topped with two fresh green parsley leaves placed near the center. On one side of the bowl, there are two small pieces of golden-brown toasted bread resting on the soup surface. The bowl is off-white with a speckled rim and sits on a wooden surface. A woman's hand holding a gray knitted cloth is visible at the bottom edge near the bowl, and a second bowl with similar soup and two golden spoons are partially in view on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

If using dried sun-dried tomatoes, rehydrate them in warm water for about 20 minutes before adding to the soup to ensure they soften properly.

Is this soup suitable for vegans?

To make this soup vegan, omit the butter and parmesan. Use olive oil instead of butter, and substitute parmesan with nutritional yeast or a vegan cheese alternative. Also, use coconut milk in place of cream.