Description
This Slow Cooker Creamy Tomato Lentil Soup is a hearty and comforting dish that combines red lentils and ripe tomatoes into a velvety, flavorful soup. Slow cooking melds the ingredients beautifully, enriched by fresh basil, garlic, and a touch of cream for a smooth finish. Perfect for a nutritious and warming meal with minimal effort.
Ingredients
Scale
Soup Base
- 1 pound 12 ounces tomatoes, roughly chopped, divided
- 1 1/2 cups red lentils, rinsed
- 4 garlic cloves, smashed and chopped
- 1 large basil sprig plus 1 cup roughly chopped basil
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 tablespoon kosher salt (such as Diamond Crystal)
- 1 1/2 teaspoons sugar
- 1 teaspoon dried oregano
- Black pepper, to taste
- Juice of 1 lemon
- 3/4 cup heavy cream
Instructions
- Combine Ingredients in Slow Cooker: In a 6- to 8-quart slow cooker, add 5 cups of water, about 1 pound of the chopped tomatoes with juices, red lentils, smashed garlic, a large basil sprig, tomato paste, olive oil, kosher salt, sugar, dried oregano, and several grinds of black pepper. Stir to combine.
- Cook Soup: Set the slow cooker to high and cook the soup for 4 hours, allowing the lentils and tomatoes to soften and meld together.
- Remove Basil Sprig and Blend: Carefully remove and discard the large basil sprig. Whisk the soup vigorously within the slow cooker to break down the tomatoes and lentils into a smoother texture.
- Add Remaining Ingredients: Stir in the remaining roughly chopped tomatoes and the cup of chopped fresh basil. Add the lemon juice and heavy cream to the soup.
- Adjust Seasoning and Texture: Taste the soup and add additional salt or pepper as desired. The soup will thicken upon cooling; add extra water if you prefer a thinner consistency.
Notes
- Do not discard the juice from the chopped tomatoes; it adds flavor and moisture to the soup.
- If you prefer a completely smooth texture, use an immersion blender instead of whisking.
- Adjust the amount of lemon juice to your taste for acidity balance.
- To make the soup lighter, substitute heavy cream with half-and-half or coconut milk.
- The soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
