Cozy up for dinner with a hot bowl of Vegan Tomato Soup and a grilled cheese sandwich on the side for dipping. It’s silky smooth, creamy, dairy-free, and made with a few ingredients you probably already have in your pantry.
If you’re looking for a delicious and healthy plant-based soup recipe, then this protein-packed vegan tomato soup with lentils will surely hit the spot!
Not only is this soup completely dairy-free but it’s also bursting with flavor! This tomato basil soup is sure to leave you feeling satisfied and nourished. Best of all, it’s easy to make and can be whipped up in just a matter of minutes with a few ingredients.
Vegan Tomato Soup Ingredients:
- 6 on the vine tomatoes: Roma tomatoes work well in this too.
- 1 bulb of garlic: Peel its skin and chop the top of it off.
- 2 tablespoons of olive oil
- 1/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1/2 a white onion, diced
- 2 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 6 basil leaves, diced
- 3 cups of vegan chicken broth: Or vegetable broth.
- 1/2 cup of red lentils, rinsed
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of nutritional yeast
- 1/2 cup of vegan heavy whipping cream – Unsweetened soy milk or full-fat coconut milk works if you can’t find dairy-free heavy cream. I have seen the brands Silk and Country Crock selling vegan heavy whipping cream at HEB, Sprouts, Kroger, and Whole Foods.
How to make roasted tomato soup:
Preheat the oven to 400 F (200 C). To an 8×8 baking pan add the diced tomatoes and 1 bulb of garlic with the top chopped off. Pour 2 tablespoons of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of red pepper flakes all over the top.
Bake for 40 minutes. During the last 10 minutes, get started on the soup.
To a large pot, add 2 tablespoons of olive oil and the diced onion. Saute for a few minutes until it’s translucent and fragrant.
Then add in the 2 tablespoons of tomato paste, basil leaves, the roasted tomatoes, and squeeze out all the garlic cloves. Saute all of this for a couple of minutes.
Pour in 3 cups of broth, 1/2 cup of rinsed red lentils, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 tablespoon of nutritional yeast. Mix and bring the pot to a boil, then lower the heat and let it simmer for 20 minutes.
Once the lentils are cooked and soft, add 1/2 cup of vegan heavy cream and mix.
Blend until smooth with an immersion hand blender (or in a regular blender). Taste and add additional salt and pepper to your liking.
Serve immediately with a vegan grilled cheese sandwich on the side.
More vegan soups and salads to try:
- Lemon Orzo Salad – Perfect for parties, barbecues, and picnics! Impress all your friends with this refreshing and flavorful side salad.
- Vegan Corn Chowder (Instant Pot) – This delicious corn chowder recipe is the best instant pot soup for cold lazy days. Smoky, sweet & creamy, and easy to make!
- Vegan Chickpea Tuna Salad – It’s the best quick lunch on a busy day! Easy to make, delicious, and loaded with protein.
This roasted tomato soup with lentils is smooth, creamy, and packed with plant-based protein. It’s the perfect comfort meal on a cold and rainy day. Enjoy this classic soup with a cheesy grilled sandwich on the side.
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Vegan Tomato Soup with Lentils
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Description
Cozy up for dinner with a hot bowl of Vegan Tomato Soup and a grilled cheese sandwich on the side for dipping. It’s silky smooth, creamy, dairy-free, and made with a few ingredients you probably already have in your pantry.
Ingredients
- 6 on the vine tomatoes (or Roma), chopped
- 1 garlic bulb, top chopped off
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 white onion, diced
- 2 tbsps tomato paste
- 6 basil leaves, chopped
- 3 cups vegan chicken broth (or vegetable broth)
- 1/2 cup rinsed red lentils
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 cup vegan heavy whipping cream (subs in notes*)
Instructions
- Preheat the oven to 400 F (200 C).
- To an 8×8 baking pan, add the chopped tomatoes and 1 bulb of garlic with the top chopped off. Drizzle 2 tbsps olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes on top.
- Bake for 40 minutes.
- To a large pot, add 2 tbsps of olive oil and diced onion. Saute for a few minutes until it’s translucent and fragrant.
- Add in 2 tbsps of tomato paste, basil leaves, the roasted tomatoes, and squeeze out all the baked garlic cloves from the bulb.
- Pour in 3 cups of broth, 1/2 cup of rinsed red lentils, 1 tsp onion powder, 1 tsp garlic powder, and 1 tbsp nutritional yeast.
- Mix and bring the pot to a boil. Once it’s bubbling lower the heat and let it simmer for 20 minutes or until the lentils are soft.
- Add 1/2 cup of vegan heavy cream and mix.
- Blend until smooth with an immersion blender (or in a regular blender). Taste and add additional salt and pepper to your liking.
- Serve immediately with a grilled cheese sandwich on the side. Enjoy!
Notes
- Full-fat coconut milk if you can’t find dairy-free heavy cream.
- Vegan Chicken Broth: Edward & Sons Not Chicken Bouillon Cubes.
- Immersion Blender: Mueller Austria Immersion Hand Blender.
- Cook Time: 1 hour
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