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Lentils.org

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Creamy Roasted Tomato, Lentil & Calabrian Chile Soup

Prep Time: 20 Minutes

Total Time: 50 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) olive oil
  • 2 cups (500 mL) yellow onion, small diced
  • 1 cup (250 mL) carrots, small diced
  • 2 Tbsp (30 mL) fresh garlic, minced
  • ¼ cup (60 mL) tomato paste
  • 8 cups (2 L) crushed fire-roasted tomatoes
  • 6 cups (1.5 L) vegetable stock
  • 2 Tbsp (30 mL) chopped Calabrian chiles
  • 1 Tbsp (15 mL) Italian seasoning
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) pepper
  • 4 cups (1 L) cooked whole red (brown) lentils, divided
  • 1 ½ cups (375 mL) heavy cream
  • 1 cup (250 mL) grated Parmesan cheese, divided
  • ½ cup (125 mL) thinly sliced fresh basil, divided

Directions

  1. Heat oil in a large stockpot over medium heat. Add onion and carrots and sauté for 5–6 minutes until softened. Add garlic and tomato paste and cook for 1–2 minutes.
  2. Add tomatoes, stock, chiles, Italian seasoning, salt, and pepper. Bring to a simmer, uncovered, for 15–20 minutes until vegetables are tender.
  3. Add 2 cups (500 mL) lentils. Using an immersion blender, blend the soup until smooth.
  4. Add remaining lentils and heavy cream. Return to a gentle simmer and cook for 5 minutes.
  5. Stir in half of the Parmesan cheese and basil. Adjust seasoning as needed.
  6. Hold hot for service.
  7. Finish each portion with a sprinkle of Parmesan cheese and basil.
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