Creamy Lentil Sun-Dried Tomato Soup – the ultimate cozy winter soup! You can whip this up in just one pot with garlic, shallots, Italian seasoning, chili flakes, tomato paste, canned diced tomatoes, and sun-dried tomatoes for extra richness. Toss in some lentils, then make it luxuriously creamy with a splash of cream and melty Parmesan cheese. Serve it with crusty bread or a gooey grilled cheese for the most comforting bowl of soup ever. So delicious, and perfect for any night of the week!
Okay, this is new for me—a lentil recipe! I only have a few on the site right now, and you’d really have to dig to find them. One of them is my Coconut Sweet Potato Lentil Soup, which has been a hit year after year. The others? Well, you’ll have to search—most are older recipes.
My family isn’t big on lentils. They’re not huge bean fans either, but hey, I sneak those in when I can!
Lentils aren’t really my everyday thing, but when the family’s away traveling and I’m cooking just for myself? That’s when I break out the lentils!
This recipe was actually a request from my sister-in-law, Lyndsie. She told me how much she loves lentil soup—she’d just gotten back from the store and was about to make some!
So, I took her lead and whipped up this creamy, dreamy bowl the day after Christmas. It was snowy and freezing outside, making this soup just the thing, especially with warm bread for dipping. And the best part? It was ready in under an hour! Cozy, packed with tomatoes, and full of protein.
This one’s definitely for all our vegetarian friends!
Here’s the breakdown:
Ingredients
- Salted butter
- Shallots
- Garlic
- Italian seasoning
- Tomato paste
- Chili flakes
- Broth
- Red or green lentils
- Diced tomatoes
- Oil-packed sun-dried tomatoes
- Cream (or canned coconut milk, but I prefer cream)
- Parmesan cheese
- Fresh parsley (or fresh basil—that’d be amazing too!)
Special Tools
You don’t need much—just your favorite Dutch oven or soup pot and your trusty wooden spoon!
Steps
Step 1: Cook the lentils
Start by sautéing butter, shallots, and garlic in your Dutch oven. Stir in some Italian seasoning—I like making my own blend with dried basil, oregano, thyme, rosemary, and sage. (Sometimes I throw in paprika, too!)
Next, pour in the broth and lentils (red or green, your choice). Add the diced tomatoes, then let the soup simmer until the lentils are nice and tender.
Step 2: Add everything else
This is pretty much the final step. Stir in the chopped sun-dried tomatoes (straight from the jar), cream, and Parmesan. Let it cook until it’s all creamy and steaming—the smell at this point? Incredible.
Step 3: Serve
Ladle the soup into bowls and top with fresh parsley. (Extra Parmesan on top? Yes, please—it’ll melt into gooey perfection.)
Now, what you serve with this matters. At the very least, you’ll need warm, crusty bread for dipping. (I’m obsessed with Whole Foods’ ciabatta.)
Or go all out with a grilled cheese—just like middle school days. Soft bread, cheddar slices, and butter. So good.
One Last Tip
If you want a freezer-friendly meal, freeze the soup once it’s done. When you’re ready to eat, thaw it in a pot and add an extra cup of water if it needs thinning. Then, finish cooking as usual—super easy!
Finally, if you make this Creamy Lentil Sun-Dried Tomato Soup, leave a comment or rating! I love hearing from you and always do my best to reply to every single note. And if you make it, don’t forget to tag me on Instagram—seeing your recipe photos is my absolute favorite!