Lentil Tomato Soup

By Carolina Gelen

Published April 26, 2024

Lentil Tomato Soup
Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(3,372)
Comments
Read comments

This tomato soup recipe elevates the beloved classic with the use of brown butter and protein-packed lentils, which make this soup even more satiating than other versions. The nutty brown butter brings depth and highlights the sweetness of the tomatoes. The milk solids present in the butter caramelize as the butter cooks, resulting in its characteristic taste. By introducing heavy cream — therefore more milk solids — to the butter browning process, the final result is a fortified brown butter that will bring more richness and depth to the tomato soup. Serve with crusty sourdough toast or grilled cheese, tomato soup’s soulmate.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4tablespoons unsalted butter
  • 1⅓cups heavy cream
  • 2medium shallots, finely chopped
  • 1(28-ounce) can whole tomatoes
  • 1(15-ounce) can lentils, rinsed
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

548 calories; 41 grams fat; 26 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 13 grams dietary fiber; 12 grams sugars; 14 grams protein; 996 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a medium pot over medium heat, melt the butter. Carefully add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer, occasionally stirring for 5 minutes, until the cream thickens, reduces to about a third of its initial volume, and resembles melted cheese while developing brown bits around the pot.

  2. Step 2

    Add the shallots and continue stirring for 4 to 5 minutes, until there’s very little cream at the bottom and caramelized brown bits all around the sides of the pot.

  3. Step 3

    Add the tomatoes and their juices, crushing them with your hands as you add them to the pot, or crush them inside the pot, using a potato masher. Add the lentils, 2 cups of water and a big pinch of salt to season all the liquid. Scrape the brown bits off the bottom and sides of the pot into the liquid, using a wooden spoon or spatula.

  4. Step 4

    Bring to a boil over medium-high. Partly cover the pot with a lid and boil, stirring occasionally, for 15 minutes. Add the remaining ⅓ cup of cream and season with more salt, if needed.

  5. Step 5

    Serve right away, or blend the soup using an immersion blender until as creamy as desired.

Ratings

5 out of 5
3,372 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Amy in Brooklyn

What are canned lentils and why?

Sarah

Made with a can of San marzano tomatoes and I used 1 cup of dried red lentils. Cooked lentils before adding. I assumed it would need more spice but it was perfect. My spouse who usually doesn’t like tomato soup loved it. I did not add extra cream at the end. Will definitely make again.

Sarah Duran

I made this vegan using vegan butter and vegan creamer and it was great! I also added the red lentils raw and it worked well.

SPS

This was excellent. I messed up, thought I had plenty of whipping cream, but had only 1/3 cup. I added half and half to get a cup and did not add any more. As the half and half cooked I added a half Tbsp of butter to try to mimic fat content of whipping cream. Also, I have tons of fresh tomatoes, so I skinned and added 2 lbs of fresh peeled tomatoes, mostly San Marzano and Early Girl varieties. I had no canned lentils, so cooked for approximately. 15 min. 3/4 cup of French lentils and added these at appropriate time. I used lentil cooking liquid with these additional water. We also threw in parmagiano reggiano cheese for grins. I used what I had on hand. The flavor was really really good. We considered adding some chile flakes but in the end decided the dish was really really good and seems to have room to accommodate the vagaries of our pantries.

alliepinnyc

This is an incredible soup. Changes I made: -I used coconut milk instead of heavy cream and it was great. Wonderful taste. -I used chicken bone broth instead of water -I used dry red lentils which I par cooked (rancho Gordon brand) after 9 minutes they were already cooked and falling apart so I pulled them off to the side and proceeded with the soup and added them after simmering the tomatoes and stock. - I blended the soup holding some of the lentils back to add in for texture -I garnished with chives. A wonderful recipe!

Cassidy

We really enjoyed this recipe! Like others, we used dried lentils instead of canned—cooked 1 cup and added them to the soup. We finished it off with some homemade chili oil… chef’s kiss.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.