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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
I forgot how much i loved this soup! I added andouille sausage based on another’s suggestion and it was awesome! Perfect recipe for a colt winter day!
Hi Laura,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
If I don’t have sun-dried tomatoes, would I add more canned tomatoes and paste as a substitute?
Hi Beyla,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it!
This recipe is so delicious!! I used French green lentils and they took more like 45 min- an hour to soften but it was worth the wait. Great recipe
Hey Kelly,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Incredible! Just as it says quick, easy and delicious! We added shrimp in the final few minutes! So glad I doubled the recipe!
Hey Kennedy,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
I added andouille chicken sausage into this for extra protein and holy cow this is fantastic.
Hey Lauren,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
I have all your books, is it in one of them?
If it is, could you add that info to your post please, then I wouldn’t print out
Thanks
Hi Ruth,
This recipe is only on the blog:) The recipes that are in the cookbooks are exclusive to the books.
Please let me know if you have any other questions!
I had some pizza sauce and tomatoes I really needed to use up. I had all the ingredients to make this soup with the exception of the shallot, I used a yellow onion instead. It was very good. I had a bowl and then used my immersion blender and blended the rest up into a thick sauce. Tomorrow I’ll make some pasta and use the rest!
Thanks so much, Holly! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great week!
I made this for dinner tonight and it was delicious! I substituted an onion for the shallots and left out the tomato paste as it turned out we didn’t have any. Will include it next time, as there will surely be a next time! This was so quick and easy to make and very tasty. Thank you!
Thanks so much, Karen! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
I just love this!!!! I had some leftover gnocchi so I threw those in there. Very flavourful
Hey Louise,
Fantastic! I appreciate you trying this recipe and your comment, love to hear it turned out well for you!
Have the best weekend!
Do you recommend using canned or dry lentils?
Hi Haley,
You are going to use dried lentils for this recipe. Please let me know if you have any other questions!
Has anyone tried to puree the soup after cooking it?
Hi Jen,
So sorry, I have never tried that. I hope you love this recipe! Happy New Year!
Yes! I immersion blend everything except the lentils and dairy, then add the lentils, cook 15, add dairy. It’s superb!
What kind of Cream? Heavy?
Hi Angelina,
Yes, you will want to use heavy cream for this recipe. Please let me know if you have any other questions! Happy New Year!🥂🎆
Do you drain the sun dried tomatoes or use the oil in n the soup?
Hi Holly,
You are going to drain the oil. Please let me know if you have any other questions!