Fire Roasted Tomato and Lentil Soup

This fire roasted tomato and lentil soup is a KILLER addition to your weekly meal plan. It's entirely plant based with a bit of protein from lentils, it's a perfect working lunch or lunch on the go.

Course Appetizer, Dinner, lunch

Cuisine American

Keyword Fire Roasted Tomato Soup, Plant based tomato soup, Tomato and Thyme Soup, Tomato Soup with Lentils

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 104kcal

Equipment

64 oz blender (such as Vitamix or Blendtec)

Ingredients

2 tbsp olive oil extra virgin
2 garlic cloves minced
1 carrot diced
1 onion diced
1 tbsp fresh thyme chopped
1 tsp coriander dried
1 cup vegetable broth
1 14.5 oz can fire roasted tomatoes don't drain
1 28 oz can whole peeled tomatoes don't drain
¼ cup split red lentils
2 tbsp nutritional yeast I recommend *Bob's Red Mill
½ cup plant-based milk
1 tbsp coconut aminos soy sauce also works

Instructions

Add the olive oil to a soup pot over medium heat, add the carrot, onion, garlic, thyme, and coriander. Saute for 10 minutes.
Add both cans of tomatoes (with the juice), vegetable broth, and split red lentils. Bring to a simmer, turn down the heat to medium/low and cover for 20 minutes.
Uncover. Add the nutritional yeast, coconut aminos (or soy sauce), and plant milk. Transfer to a 64 oz blender and blend on high until completely smooth.
Salt and pepper to taste, serve.

Notes

*If you're meal prepping or saving this soup for a later date, let it cool, transfer to an airtight container(s). It'll save for about a week.

Nutrition