Why You’ll Love Roasted Tomato Lentil Soup Caprese Recipe

Roasting the tomatoes, onion and garlic intensifies their flavor and adds a caramelized depth that turns simple ingredients into something special.
The red lentils bring lean plant‑based protein and fiber, making the soup satisfying and wholesome.
The Caprese‐style topping of fresh mozzarella, basil and cherry tomatoes adds a bright, fresh counterpoint to the rich soup base.
It works for lunch, dinner or make‑ahead meal prep — you’ll appreciate how easy it is to reheat and serve.
The blend of comforting tomato soup with lentils gives a unique twist on a classic, making it feel familiar yet new.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
balsamic vinegar
plum or Roma tomatoes, halved
large sweet onion, peeled and cut into wedges
garlic cloves, crushed and peeled
kosher salt
freshly ground black pepper
sugar
red lentils (about 7 oz)
low‑sodium chicken broth
tomato paste (7‑oz can)
bay leaves
fresh basil leaves
salt
freshly ground black pepper
For the topping:
- fresh mozzarella (Ciliegine or Bocconcini, or diced from a larger ball)
- yellow and red cherry tomatoes (or one color)
- small fresh basil leaves
- extra virgin olive oil, for garnish
- fresh ground black pepper, for garnish

Directions

Preheat oven to 450°F. In a large bowl combine the tomatoes, onion wedges, garlic cloves, olive oil, balsamic vinegar, salt, pepper and sugar. Stir gently to coat everything. Transfer to a rimmed sheet pan, arrange the tomatoes cut side down, nestle the garlic in the center and be sure to include any leftover juice from the bowl.
Bake for 30 minutes. Then flip the tomatoes to the opposite side and continue baking for another 10‑15 minutes, until most of the liquid has evaporated and the tomatoes are roasted and slightly caramelized.
Remove from oven and transfer the roasted tomato mixture (including any remaining juices) into a large soup pot or Dutch oven. Add the red lentils, chicken broth, tomato paste, bay leaves and salt. Bring to a boil, then cover and reduce to a steady low simmer. Cook for about 20 minutes.
Remove the bay leaves. Add the fresh basil leaves, then blend the soup using an immersion blender (or stand blender). If using a stand blender, allow the mixture to cool a bit, remove the center cap of the lid and cover the opening with several layers of paper towel (to allow steam to escape). Blend until the soup is somewhat smooth, though a little chunkiness adds nice texture.
Taste and adjust seasoning with additional salt if needed. Serve hot, topped with halved mozzarella balls (or diced mozzarella), cherry tomato halves and fresh basil leaves. Drizzle each serving with a teaspoon of olive oil and finish with freshly ground black pepper.

Servings and timing

Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 25 minutes
Serves: 10 servings (makes a large pot)

Variations

For a vegetarian version: substitute vegetable broth in place of chicken broth.
For a vegan twist: omit the fresh mozzarella topping or replace with a vegan mozzarella alternative.
For extra spice: add a pinch of red pepper flakes when you add the lentils and broth.
For a creamier texture: after blending, stir in a splash of heavy cream or coconut cream.
For extra veggies: stir in a handful of chopped spinach or kale just before serving for added greens.

Storage/Reheating

Store: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4‑5 days.
Freeze: This soup freezes well. Portion into freezer‑safe containers or heavy‑duty freezer bags, leaving some headspace. Freeze for up to 2‑3 months.
Reheat: Thaw overnight in the fridge (if frozen). Reheat on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened in the fridge or freezer, add a splash of broth or water to reach your desired consistency.
Note: The fresh Caprese‑style topping (mozzarella, fresh basil, cherry tomatoes) is best prepared fresh when serving, rather than storing with the soup.

FAQs

What kind of lentils are best for this soup?

Red lentils are recommended because they cook quickly, break down nicely and help keep the color of the soup vibrant.

Do I need to remove tomato skins after roasting?

No — you do not need to remove the skins. They will puree along with the roasted tomatoes and lentils, adding texture and nutrients.

Can I make this soup ahead of time?

Yes — you can roast the tomatoes and vegetables ahead, or you can make the full soup and refrigerate it, then reheat and add the fresh topping when serving.

Can I make this soup in a slow cooker or instant pot?

Yes — you can adapt it: roast the vegetables in the oven as directed, then transfer them with lentils, broth and tomato paste to a slow cooker and cook on low for 4‑6 hours. Or use an instant pot: select sauté mode for roasting (or do oven roast separately), then pressure cook the soup for about 10 minutes.

How can I thicken or thin the soup?

To thicken: use slightly less broth or cook uncovered for a few minutes at the end to reduce. To thin: add more broth or water at the end until you reach desired consistency.

Is this soup gluten free?

Yes — as written the recipe is gluten free (assuming your broth and tomato paste are certified gluten free). Just ensure toppings (mozzarella, etc.) are also compliant.

Can I use canned tomatoes instead of fresh?

You could, but fresh roasting adds a deeper flavor. If using canned, use high‑quality whole peeled tomatoes, drain most liquid, roast or sauté with onion and garlic until caramelized, then proceed.

What bread or sides pair well with this soup?

A crusty baguette, garlic bread, or warm whole‑grain rolls work beautifully. A simple green salad or side of steamed greens adds balance.

Can I skip the Caprese topping?

Yes — the soup will still be delicious. But the topping adds fresh flavor contrast and a beautiful presentation, so it’s worth including if you can.

Conclusion

This Roasted Tomato Lentil Soup Caprese offers the comforting familiarity of a tomato soup, enhanced with the nutrition and texture of lentils and elevated by a bright, fresh Caprese topping. Whether you’re making it for a cozy dinner, batch‑cooking for lunches or preparing something nourishing for guests, it brings both flavor and substance. Give it a try and enjoy its rich, hearty, yet fresh profile.