Creamy Lentil Tomato Soup
A simple, creamy, and flavorful lentil tomato soup perfect for a cozy, gluten-free meal. Requires minimal ingredients and is easy to prepare.
Equipment
- Large pot
- Immersion blender (optional)
- Cutting board and knife
Ingredients
- 3 tablespoons olive oil or butter
- 1 large onion finely chopped
- 1 can 28 ounces crushed tomatoes
- 1 cup lentils rinsed and cooked
- 1 cup half-and-half
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil or parsley for garnish optional
Instructions
- Sauté the Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Cook the Soup Base: Add the crushed tomatoes, cooked lentils, half-and-half, and vegetable broth to the pot. Stir in the smoked paprika, salt, and pepper.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes or until the lentils are tender and the soup has thickened.
- Blend (Optional): For a smoother soup, use an immersion blender to blend until you reach your desired consistency. If you prefer a chunkier texture, skip this step.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve hot.
Notes
For added flavor, try adding a pinch of cumin or coriander.
Adjust the consistency of the soup by adding more broth if needed.
Adjust the consistency of the soup by adding more broth if needed.
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