Description
A rich and comforting Creamy Lentil Sun-dried Tomato Soup, bursting with savory flavors from sun-dried tomatoes, Italian herbs, and a creamy parmesan finish. This soup combines tender lentils with a tomato base, enhanced by garlic, shallots, and a hint of chili flakes, perfect for a cozy meal anytime.
Ingredients
Scale
Sauté 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
- 4 cups broth (vegetable or chicken)
- 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
- 1 cup cream (or canned coconut milk for a dairy-free option)
- 3/4 cup grated parmesan cheese
- Fresh parsley for serving
Instructions
- Sauté Aromatics: Melt the butter in a Dutch oven over medium heat. Add chopped shallots and garlic, cooking until the shallots begin to caramelize, about 5 minutes. Stir in the Italian seasoning for aromatic flavor.
- Develop Tomato Base: Reduce heat to low, then add tomato paste and chili flakes. Cook for about 2 minutes, stirring frequently until the mixture thickens and deepens in color.
- Add Broth and Lentils: Pour in the broth along with the lentils and diced tomatoes. Season the soup with salt and black pepper to taste. Bring the mixture to a simmer over medium heat and cook for 15 minutes, or until the lentils become tender.
- Incorporate Sun-dried Tomatoes and Cream: Stir in the sliced sun-dried tomatoes, cream, and grated parmesan cheese. Continue cooking gently, stirring often, until the soup is creamy and steamy, about 5 to 10 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm, ideally alongside crusty bread or a grilled cheese sandwich for dipping. Enjoy the hearty, comforting flavors!
Notes
- Italian seasoning can be homemade with dried oregano, basil, thyme, and rosemary if not available pre-made.
- For a dairy-free version, substitute cream with canned coconut milk and omit parmesan or use a vegan cheese alternative.
- You can adjust chili flakes to control the spiciness according to your preference.
- Red lentils cook faster and break down more than green lentils, lending a creamier texture.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lentil soup, sun-dried tomato soup, creamy soup, Italian seasoning soup, comfort food, easy soup recipe
