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Satisfying and flavorful, this creamy lentil soup is made with protein-packed lentils cooked in tomato broth infused with herbs and enriched with tangy cream cheese. Yum!
An economical, protein-packed meal perfect for the whole family.
It’s early February, spring is so far away, and we still need bowls of warming soups packed with feel-good ingredients. Now, if you ask me, that’s what I’ve been making for dinner lately—all kinds of soups. I can’t get enough!
And it’s no surprise that I’ve got another delicious soup recipe for you today.
It’s a nourishing, creamy lentil soup perfect for these cold winter days. I love it because it’s super cosy, pantry-friendly, packed with plant-based protein, and comforting without being heavy or boring.
It’s made with a basic mix of veggies and protein-rich lentils in a herby tomato broth. Once the lentils are tender, I stir in a generous dollop of cream cheese to add a more tangy flavor and creaminess.
Lastly, I finish the soup with a squeeze of fresh lemon juice and onion powder for sweetness, and it’s so delish!
Make a big batch, as it’s one of those simple soups that somehow always tastes even better the day after. Serve it with crusty , warm , or stovetop .
This is the feel-good vegetarian comfort food perfect for chilli nights, a pot of steaming creamy lentil soup sure to please the entire family.
List of the ingredients
- Lentils
- Canned tomatoes
- Garlic, onion, carrot, celery
- Spices & herbs
- Cream cheese
- Extra virgin olive oil
- Lemon juice & onion powder
- Salt & pepper
How to make creamy lentil soup
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Saute onion, carrot, and celery () in olive oil until soft.
- Add the garlic, spices (chili flakes, cumin, paprika), and herbs (dried basil, Italian herbs), and cook for a minute.
Recipe Notes
Soffritto: The recipe starts with a flavor combination of onion, garlic, carrot, and celery. It’s a classic flavor base for soups, sautéed in olive oil to soften.
Lentils: I recommend basic brown or green lentils, which cook in 25-30 minutes. Red lentils could also work in this soup, but adjust the cooking time accordingly.
Canned tomatoes: I used canned whole cherry tomatoes for more texture and pops of color, but canned whole tomatoes or crushed or diced tomatoes will also work fine.
Spices & herbs: This recipe uses a pantry mix of cumin, paprika, dried basil, Italian seasoning, and crushed chili flakes. But if you have fresh basil or Italian herbs on hand, add them to taste and skip the dried ones.
Broth: The recipe uses low-sodium vegetable broth, but you can use your favorite broth. Adjust the seasoning accordingly, since some broth can be pretty salty.
Cream cheese: To make the broth rich and creamy, you need just a small amount of cream cheese, and no cream or flour is required here. I use Philadelphia soft cream cheese, but any spreadable or block cream cheese, low-fat or whole-fat, would work fine. You can also use heavy cream as a substitute, as I did in this delicious,
Lemon juice & onion powder: Fresh lemon juice is essential to brighten up and balance the flavor, while the onion powder adds sweet notes and enhances the soup’s flavor.
Salt & pepper: Make sure you adjust the seasoning before serving.
Storage & Leftovers
This creamy lentil soup leftovers keep well in the fridge for about 3-4 days. It’s freezable, too, although the cream cheese might split and change the soup texture when thawed. However, it will likely recombine when stirred and reheated. I suggest dividing the soup into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer.
I use this type of to freeze every soup and sauce!
LENTIL SOUP RECIPES YOU’LL LOVE!
If you’re looking for more delicious ways to eat lentils, these collections of 25+ and are perfect for you!
Let me know if you make this creamy lentil soup recipe or have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you! x
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Creamy Lentil Soup
This satisfying creamy lentil soup is made with protein-packed lentils cooked in a flavorful tomato broth infused with herbs, the right amount of heat, and rich thanks to a delicious touch of tangy cream cheese. The recipe yields 8 cups (about 6 servings).
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 Celery rib, diced
- 1 teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon chilli flakes
- 1 ½ cup (300 grams) green or brown lentils, rinsed and drained
- 1 can (400 grams) Tomatoes (cherry, diced or whole tomatoes)
- 5 cups (1.2 l)
- 1 bay leaf
- 1 ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper
- ⅓ cup (75 grams)
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.
- Add the garlic, herbs, spices, and cook, stirring, until fragrant for about 1 minute.
- Add the lentils, tomatoes, broth, bay leaf, salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender but not mushy (about 25 to 30 minutes).
- Turn the heat off, remove the bay leaf, stir in the cream cheese, lemon juice and onion powder, and stir a touch of water or broth if the soup is too thick. Taste and adjust the seasoning to taste with extra salt, pepper, or more lemon juice if desired.
- An optional step for a creamier texture is to let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.
- Finish with a drizzle of extra virgin olive oil (optional), and plenty of for dunking or Enjoy!
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