Description
This tomato soup is cozy, creamy, and filling with a bright aroma of garlic and basil. The addition of lentils adds a hearty texture and protein boost, making it perfect for a quick lunch or soothing dinner.
Ingredients
Scale
- 2 cups canned crushed tomatoes
- 1 cup vegetable broth
- 1 cup cooked lentils
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup heavy cream or coconut cream
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Chop the onion and mince the garlic so they are ready to go.
- Add the diced onion and minced garlic to the heated oil. Sauté until the onion is translucent and soft, about 4–5 minutes. Stir so the garlic does not brown.
- Stir in the crushed tomatoes, vegetable broth, cooked lentils, dried basil, and dried oregano. Bring the mixture to a gentle simmer, and season with salt and pepper to taste. Simmer for about 15 minutes to let the flavors meld.
- Use an immersion blender to purée the soup until smooth. Stir in the heavy cream or coconut cream and heat through for 1–2 minutes. Serve warm, garnished with fresh basil leaves.
Notes
For a lighter version, skip the cream and add a splash of plain yogurt or ricotta on top. You can store leftovers in an airtight container for up to 3–4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg