Roasted Tomato Red Lentil Soup - This roasted tomato red lentil soup features cherry tomatoes roasted until caramelized and sweet, blended with red lentils into a velvety, protein-rich soup with deep umami flavor. The tomatoes develop concentrated sweetness through roasting, while red lentils break down completely to create luxurious texture without cream. Garlic and herbs roast alongside the tomatoes, infusing the oil that later becomes the soup's flavor base. Finished with a swirl of olive oil and fresh basil, this comforting soup delivers restaurant-quality richness with simple, wholesome ingredients.

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Roasted Tomato Red Lentil Soup - This recipe succeeds because roasting tomatoes intensifies their natural sweetness and umami through caramelization, creating deeper flavor than canned tomatoes could provide. Red lentils are ideal here—they cook quickly and break down completely, naturally thickening the soup without needing to be puréed. After testing various roasting temperatures, 400°F proved perfect for achieving caramelization without burning the garlic. My approach here maximizes flavor extraction: roasting tomatoes with garlic and herbs in olive oil infuses the oil itself, which then becomes the flavor foundation for the entire soup. The blending step is optional but creates smoother texture; leaving some texture creates more rustic appeal. This demonstrates how a single technique (roasting) can transform humble ingredients into something extraordinary, and how understanding each ingredient's cooking properties (lentils' thickening ability, tomatoes' caramelization potential) creates efficient, flavorful results.

Dietary Notes

✓ Protein-Packed Soup
✓ Creamy Without Cream
✓ Meal Prep Friendly
✓ Comfort Food Upgrade

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Why You'll Love This

Flavor Concentration: Roasting tomatoes caramelizes their natural sugars, creating deeper, sweeter flavor than canned tomatoes.
Natural Thickener: Red lentils break down completely during cooking, creating velvety texture without cream or flour.
Infused Oil Base: Roasting garlic and herbs in olive oil creates pre-flavored oil that becomes the soup's flavor foundation.
Minimal Active Time: Mostly hands-off roasting and simmering means deep flavor with little effort—perfect for weeknights.

Roasted Tomato Red Lentil Soup

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 35min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 pints cherry tomatoes
1 cup red lentils
3 tablespoons olive oil
4 garlic cloves
4 sprigs fresh thyme
4 cups vegetable broth
1 bay leaf
1 teaspoon balsamic vinegar
¼ cup chopped fresh basil
to taste salt and black pepper
pinch red pepper flakes

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cherry tomatoes Cherry or grape tomatoes have higher sugar content than larger varieties, making them ideal for roasting as they caramelize beautifully. Their small size means more surface area for browning. Roasting until bursting releases concentrated flavor and sweet juices that become the soup's foundation.
red lentils Red lentils (sometimes labeled masoor dal) cook quickly and break down completely, naturally thickening the soup without cream. Unlike brown or green lentils, they don't hold their shape, creating smooth texture. Rinse them to remove any dust or debris before using.
olive oil Olive oil serves multiple purposes: coating tomatoes for roasting, carrying flavors during cooking, and finishing the soup. The oil used for roasting becomes infused with tomato, garlic, and herb flavors, creating a pre-flavored base. Extra virgin olive oil for finishing adds fresh, fruity notes.
garlic cloves Whole garlic cloves roast alongside tomatoes, becoming sweet, soft, and mellow. Roasting removes garlic's sharp bite while concentrating its flavor. The roasted garlic blends seamlessly into the soup, adding depth without needing to be minced or sautéed separately.
fresh thyme Thyme's earthy, slightly lemony flavor complements tomatoes beautifully. Roasting the sprigs infuses the oil with their essence. Remove the woody stems after roasting—the leaves will have mostly fallen off. Dried thyme works but use less as it's more concentrated.
vegetable broth Broth adds more flavor than water. Choose a low-sodium variety to control salt levels. The broth should just cover the lentils by about an inch—too much will make the soup thin, too little will make it too thick. The lentils absorb significant liquid as they cook.
bay leaf A single bay leaf adds subtle herbal complexity that complements the other flavors. Remove it before blending or serving as it can be bitter if eaten and doesn't soften during cooking. The leaf's aromatic oils infuse the soup gently during simmering.
balsamic vinegar Optional balsamic vinegar adds bright acidity that balances the tomatoes' natural sweetness and the lentils' earthiness. Just a teaspoon is enough—too much can overwhelm. Add it at the end to preserve its vibrant flavor. Good quality balsamic makes a difference.
fresh basil Basil adds fresh, aromatic notes that complement the tomatoes. Stir most of it in at the end to preserve its delicate flavor, reserving some for garnish. The heat of the soup will wilt the basil perfectly, releasing its essential oils.
salt and black pepper Season in stages: after roasting (tomatoes need salt to release juices), during simmering, and at the end. Tomatoes become sweeter when roasted, so they need adequate salt for balance. Freshly ground black pepper adds subtle heat that enhances all flavors.
red pepper flakes Optional red pepper flakes add subtle heat for those who enjoy it. Crush them between your fingers before adding to release more flavor. Add at the end so the heat doesn't become overwhelming during cooking. A pinch is enough to provide background warmth.

list_alt Instructions

1

Step 1: Preheat oven to 400°F (200°C) and toss tomatoes, garlic cloves, and thyme with 2 tablespoons olive oil on a sheet pan - roasting concentrates tomato flavor through caramelization.
2

Step 2: Roast for 25-30 minutes until tomatoes are bursting and slightly charred in spots - the roasted garlic will become soft and sweet, infusing the oil.
3

Step 3: Transfer roasted tomatoes, garlic, and any pan juices to a large pot, discarding thyme stems - the flavorful oil from roasting becomes the soup base.
4

Step 4: Add rinsed lentils, vegetable broth, and bay leaf to the pot and bring to a simmer, then cook for 15-20 minutes until lentils are completely soft - red lentils break down naturally to thicken the soup.
5

Step 5: Remove bay leaf, then use an immersion blender to purée soup to desired consistency (optional) - blending creates velvety texture while leaving some texture creates rustic appeal.
6

Step 6: Stir in balsamic vinegar (if using) and chopped basil, season with salt and pepper, and serve drizzled with remaining olive oil - the vinegar adds brightness that balances the roasted sweetness.

Nutrition Facts

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Calories 280

Protein 14g

Carbs 42g

Fiber 10g

Sugar 8g

Fat 8g

Sodium 380mg

Potassium N/A

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Serving Suggestions

Serve hot in shallow bowls to showcase the soup's vibrant red-orange color. Drizzle each serving with extra virgin olive oil and garnish with fresh basil leaves or a dollop of Greek yogurt. Accompany with crusty bread for dipping—the soup's thick consistency is perfect for soaking up. A sprinkle of red pepper flakes adds optional heat for those who enjoy it.

How to Store?

Store cooled soup in an airtight container in the refrigerator for up to 5 days—the flavors actually improve over time. Reheat gently on the stovetop, adding a splash of water or vegetable broth if the soup has thickened too much. This soup freezes beautifully for up to 3 months; thaw overnight in the refrigerator before reheating. The garnish (olive oil, fresh herbs) should be added fresh when serving.

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