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(4,012)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
4,012 user ratings
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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.

Steph

Can this soup be frozen? I cook for a family, and need to be able to freeze dishes. Thanks!

HDC

I used one cup of (dry, uncooked) red lentils plus four cups of chicken broth. Red lentils cook quickly, maybe 30 minutes in the soup. Proportion was exactly right and it was delicious!

Bonnie Noble

I cooked up a batch that was only OK. The cream made it taste greasy rather than silky, perhaps because no amount of cooking got it to brown properly. I think browning the shallots in butter without the cream would do the trick?

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