Dinner

Creamy Lentil Sun-Dried Tomato Soup Recipe

ByHailey Reed October 30, 2025October 30, 2025

Introduction

This creamy lentil sun-dried tomato soup is a comforting and flavorful dish perfect for any season. Packed with tender lentils, tangy sun-dried tomatoes, and a rich Parmesan cream base, it’s a satisfying meal that’s simple to make at home.

A bowl filled with thick, orange-brown soup containing small chunks and bits of darker reddish pieces, topped with two green parsley leaves in the center, and two pieces of crunchy toasted bread resting on the soup's right edge. The bowl is light beige with a slightly darker rim and sits on a white marbled surface. Partially visible bread pieces are at the top of the image. A woman's hand reaches up from the bottom left, wrapped in a gray knit fabric. Two metal spoons lie side by side near the upper left edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons salted butter
2 shallots, chopped
2 cloves garlic, chopped
1 tablespoon Italian seasoning
1 tablespoon tomato paste
Chili flakes, to taste
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

Step 1: Melt the butter with the chopped shallots and garlic in a Dutch oven over medium heat. Add the Italian seasoning and cook until the shallots begin to caramelize, about 5 minutes.
Step 2: Reduce the heat to low and stir in the tomato paste and chili flakes. Cook for 2 minutes until the mixture thickens.
Step 3: Add the broth, lentils, and diced tomatoes to the pot. Season with salt and black pepper, then simmer over medium heat for 15 minutes until the lentils are soft.
Step 4: Stir in the sliced sun-dried tomatoes, cream, and grated Parmesan cheese. Continue cooking, stirring occasionally, until the soup is creamy and steamy, about 5 to 10 minutes.
Step 5: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or grilled cheese for dipping. Enjoy!

Tips & Variations

Use canned coconut milk instead of cream for a dairy-free option that still adds richness.
Add a pinch of smoked paprika for a deeper smoky flavor.
If you prefer a smoother texture, blend the soup partially with an immersion blender before adding the sun-dried tomatoes and cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to loosen it up.

How to Serve

A close-up image of a beige bowl filled with thick, creamy tomato-based soup with visible chunks of beans and pieces of sun-dried tomato mixed throughout. On top of the soup, there are two green parsley leaves and two small pieces of toasted bread resting on the edge of the bowl. The bowl is placed on a dark wooden surface with crumbs scattered around, and there is a golden spoon beside it. A woman's hand is partially visible at the bottom of the frame, holding a chunky knit gray cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, red or green lentils work best for this recipe because they cook relatively quickly and hold their shape. Brown lentils can be used but may require a longer cooking time.