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Weeknight Red Lentil Tomato Soup

Weeknight Red Lentil Tomato Soup

This creamy vegan red lentil tomato soup is not only ready in 30 minutes- it only contains 10 simple ingredients! Perfect for a weeknight dinner along with a grilled cheese or a side salad, this vegan tomato soup recipe is a great to meal prep and pack for lunch.

Scale

Ingredients

Instructions

  1. Heat a large soup pot over medium with the olive oil. Saute the onions, garlic cloves, and red pepper flakes for 5 minutes, stirring occasionally.
  2. Add the thyme, tomatoes, red lentils, salt, pepper, and vegetable broth and/or water. Increase the heat to high until it boils.
  3. Stir well, cover, and reduce the heat to low. Cook for 15-18 minutes until the lentils are tender and starting to become mushy.
  4. Using an immersion blender or upright blender, you’re going to blend the soup with the vegan sour cream until smooth. If using an upright blender, you’ll most likely need to blend it in batches and may need to let it cool slightly. Carefully transfer the soup to the blender along with the sour cream and blend until smooth. If using an immersion blender, add the sour cream to the pot and carefully blend until smooth. Add more liquid to thin out the soup to your preference.
  5. Serve with chopped fresh parsley, a drizzle of vegan sour cream, and red pepper flakes. Store leftovers in a sealed container for up to 5 days.

Notes

to make cashew sour cream, soak 1/2 cup of raw cashews for 8 hours (or in boiling water for 20 minutes). Drain, rinse, and blend with 1/2 to 1 cup of water, a pinch of sea salt, and 1 tsp apple cider vinegar until smooth. Use in place of sour cream.