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Creamy Lentil Sun-dried Tomato Soup, the coziest bowl of winter soup. Make this all in one pot with a mix of garlic, shallots, Italian seasoning, chili flakes, tomato paste, canned diced tomatoes, and sun-dried tomatoes, too. Add lentils, then make it creamy with a swirl of cream and melty parmesan cheese. Serve with crusty bread or grilled cheese for a wonderfully cozy bowl of soup. It’s so delicious. And great for just about any night of the week!
Well, this is new for me. A lentil recipe! I have only a few on the site right now, but you really have to search for them. One of them is my coconut sweet potato lentil soup, which proved itself to be popular year after year. The others you can search for, mostof them are older recipes.
My family isn’t the lentil group. They don’t really love beans either, but I do sneak those in!
Lentils are not my day-to-day, but when the family is off traveling, and I’m left cooking alone. Then I make lentils!
My sister-in-law, Lyndsie, requested this recipe. She mentioned how much she loves lentil soup. She said she had just gotten back from the store and was going to make some!
So I followed her lead and made this creamy bowl the day after Christmas. It was very snowy and chilly out so this was just perfect with warm bread for dipping. I had it ready in way less than an hour too! It’s cozy and chock full of tomatoes and protein!
This one is definitely for all our vegetarian friends!
These are the details
Ingredients
- salted butter
- shallots
- garlic
- Italian seasoning
- tomato paste
- chili flaked
- broth
- red or green lentils
- diced tomatoes
- oil-packed sun-dried tomatoes
- cream – or you can use canned coconut milk, but I like cream
- parmesan cheese
- fresh parsley – or try fresh basil, that would be great too
Special Tools
You don’t need much for this recipe. Just your favorite Dutch oven or soup pot and the best wooden spoon you’ve got!
Steps
Step 1: cook the lentils
Start with some butter, shallots, and garlic. Get those cooking in your Dutch oven. Mix in some Italian seasoning.
I like to make my own blend with dried basil, oregano, thyme, rosemary, and sage. Sometimes I’ll add paprika too.
Next, mix in the broth and lentils. I use either red or green. Add the diced tomatoes. Now simmer the soup until the lentils are soft.
Step 2: add everything else
This is basically the final step. Mix in the jar of chopped/sliced sun-dried tomatoes, cream, and parmesan.
Let the soup cook until it’s creamy and steamy! It will smell pretty delicious at this point!
Step 3: serve
Ladle the soup into bowls and top with fresh parsley. You can definitely add parmesan on top, too. It will melt and be so yummy.
Then what you serve with this is important. At the very least, you’ll need crusty, warm bread for dipping. I love the Whole Foods ciabatta.
Or make grilled cheese, just like you would in middle school. Soft bread, cheddar slices, and butter. That will be scrumptious!
One last tip
If you’re looking for a freezer meal, freeze the soup once it’s complete. Then, when you’re ready to serve, thaw the soup in a pot and add an extra cup of water to help thin it out if needed.
Finish cooking as directed – then serve! Super easy!
Looking for other easy winter recipes? Here are a few ideas:
Crockpot Creamy Buffalo Chicken Meatballs
One Pot Buffalo Chicken “Helper”
Healthier Homemade One Pot Hamburger Helper
Broccoli Cheddar Chicken and Rice Casserole
One Pan Autumn Chicken and Wild Rice Casserole
Easy Southern Style Baked Mac and Cheese
Pumpkin Cheese Stuffed Pasta Bolognese Bake
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this Creamy Lentil Sun-dried Tomato Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Lentil Sun-dried Tomato Soup
Servings: 6
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons salted butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning (see note)
- 1 tablespoon tomato paste
- chili flakes
- 4 cups broth
- 1/2 cup red or green lentils
- 1 can (14 ounce) diced tomatoes
- salt and black pepper
- 1 jar (8 ounce) sun-dried tomatoes, sliced
- 1 cup cream (or canned coconut milk)
- 3/4 cup grated parmesan cheese
- fresh parsley for serving
Instructions
- 1. Melt the butter with the shallots and garlic in a Dutch oven set over medium heat. Add the Italian seasoning. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and chili flakes. Cook for 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Simmer over medium heat for 15 minutes until the lentils are soft. 2. Add the sliced/chopped sun-dried tomatoes, the cream, and parmesan, stirring until creamy and steamy, 5-10 minutes 3. Ladle the soup into bowls and top with fresh parsley. Highly recommend warm, crusty bread for dipping. Or go for a grilled cheese. Enjoy!
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on January 22, 2025
This turned out better than I expected! I took a stick blender to it and blended it slightly to add some creaminess to it. And I used almond milk instead of cream. Very good! I feel like some crumbled bacon on top would be nice too.
Hey Sue,
Happy Friday! Thanks a bunch for making this recipe and your comment! So glad it was enjoyed!
So yummy! It’s definitely getting made again. Awesome for cold winter nights!
Hey Amy,
Happy Friday! Love to hear you enjoyed this recipe, I appreciate you making it!
Absolutely delicious! Didn’t change a thing, although I messed up a bit and added the garlic after the tomato paste but it worked out fine. Used coconut milk. Wouldn’t change a thing, and yes, crusty bread is a must!?
Hey Diane,
Happy Monday! Thrilled to hear this recipe was a hit, thanks for making it and your comment!
Made this for lunch with the girls, served with crusty bread and it was loved by all! Easy and quick to make.
Hey Marie,
Awesome! Love to hear you enjoyed this recipe, thanks so much for making it and your comment!
for the sun dried tomatoes, am I adding the can with the OIL too? Or do I drain the oil from the can and just add the sliced sun dried tomatoes?
Hey Jenny,
You can go ahead and drain the oil. Please let me know if you have any other questions!
I should have read the comments before making this. The recipe said to add the jar of sun dried tomatoes, which indicated to me that the oil is included. If I make it again, I might not only drain them, but also add half the amount. The sun-dried tomatoes seem to dominate the flavor of the soup…
Can I skip the canned tomatoes or sub more tomato paste? I am not a big fan of canned chopped tomato texture.
Hi Kat,
Unfortunately, I haven’t tested this and the tomatoes to provide liquid for this soup so I’m just not sure what your results would be.
Sorry I couldn’t be of more help!
You could probably do tomato puree.