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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
so excited to make this! When do we add the garlic?
Thanks Erin! The garlic is added in step 1. Please let me know if you have any other questions! xx
This was incredible! I have now added it to our go-to soup recipes. The only changes I made was to use coconut oil instead of butter and I did a rough blend with the hand blender. So flavourful and packed with iron from the lentils.
Hey Kristen,
Fantastic! So glad to hear this recipe turned out well for you, I appreciate you making it! xx
I haven’t made this yet, but cannot wait to try! Looks delicious! Do you use oil packed sundried tomatoes or regular ones?
Thanks so much, Debbie! I like to use the oil packed sun-dried tomatoes for this recipe. Please let me know if you have any other questions! xx
Wow! Hands down our new favorite soup! This will be my new go to when I want grilled cheese and tomato soup! The recipe is uncomplicated but the depth of flavors are AMAZING! Your recipe for the Italian spice was perfect. The aroma from the caramelized shallots, garlic and Italian spice was heaven!
As a WFPB eater, I made a cashew cream instead of using regular cream. I could have used the coconut milk, but wanted to limit the fat content. I also used a homemade vegan parmesan.
The only thing I will do differently for next time is use an immersion blender to puree the lentils and diced tomatoes before adding the sun dried tomatoes. However, it was delicious! Thank you!
Hey Judy,
Fantastic! So glad to hear this recipe turned out well for you, I appreciate you making it! Thanks for sharing what worked well for you in this recipe. xx
Will the color of this soup change depending on the color of the lentils you use? If you use green lentils instead of red, will you get a green soup?
Hey Lindsey,
You will definitely get a less red color if you use green lentils. Please let me know if you give this recipe a try! xx
Absolutely INCREDIBLE!!! And my extremely picky eater of a husband may have loved it more than I did! I wasn’t sure what was going to happen with the sun-dried tomatoes, but they “melted” (softened?) beautifully into the soup. We added torn basil to ours. I will definitely be making this again soon! Another awesome recipe, Tiegan – thank you!!!
Hey Amy,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)
So yummy. The only change I made was also adding in some shredded chicken. So comforting with a grilled cheese sandwich.
Thanks so much! Love to hear this soup was enjoyed, I appreciate you making it! xT
Incredibly delicious, even for those who aren’t fans of lentils—my dutch oven was emptied in no time!
Hey Pam,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT
I’ve never made anything with lentils and this was AMAZING! The sun dried tomatoes added a great flavor and chewiness. Thanks for another great recipe!
Thank you so much, Laura! So glad to hear this dish was a winner, I appreciate you making it! xx
Wow! This was absolutely delicious! I’ve never been a huge fan of lentils, but this soup is so flavorful and has the perfect texture. I followed the recipe exactly and then added a little chopped kale at the end to up the veggie quotient. Will be adding this recipe to our meatless-Monday rotation for sure!
Hey Annie,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
This is, literally, one of the best soups I have ever made. So much flavor. So good, wish the parm cheese would have melted better, but I don’t care, getting a little glob of parm cheese is never a bad thing. I’m sure I didn’t stir it enough. It is so good. I will make this on the regular. Delish!
Hey Jeanna,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
I puréed it with an immersion blender prior to step two due to my middle schooler’s suspicion of all things lentils. It was a hit with everyone and kiddo said he wants to have it again so you impressed the biggest critic. 😂
Lol love to hear this!!
My husband and I loved this recipe, we made it two nights in a row and doubled it the second time for the freezer. Perfect winter cozy meal!
We did modify it to be dairy free for us. Substitutions below:
Butter -> Olive oil from sun dried tomatoes
Cream -> Coconut Milk
Parm -> Nutritional yeast for the cheesy flavor and 1 Tbsp Corn starch to help thicken.
Hey Mo,
Happy Sunday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a hit! XxT
It has great flavor. I added more lentils than what the recipe called for. I not only sliced the sundried tomatoes, I also cut those slices in half. Next time I’ll chop them up more (personal preference) and use only 1/2 cup of cream.
Hi Marie,
Amazing!! Love to hear this soup was enjoyed, I appreciate you making it! Have the best weekend:) xx
Made this in the crockpot instead of the stove and it turned out fantastic! Served with grilled cheese on homemade sourdough. Will be adding this to my regular recipe list 🙂
Hey Hannah,
Wonderful! Love to hear this recipe turned out nicely for you, thanks so much for making it and your comment! xT
This was a great soup! We are big fans of tomato soup (often from our homegrown tomatoes) and grilled cheese. This soup needed no sandwich- it’s solid all on its own. I served it with some crispy sourdough bread, mostly for dipping, but honestly it would have been great all by itself.
This is on the list of for sure make again. A great winter soup! And, since there’s one two of us, we have lunch for days now 🙂
Thanks so much, Kristen! So glad to hear this soup was enjoyed, I appreciate you making it! XxT