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Roasted Tomato Lentil Soup Caprese

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A hearty and flavorful Roasted Tomato Lentil Soup inspired by the classic Caprese salad. It’s loaded with roasted tomatoes, red lentils, garlic, and topped with fresh mozzarella, basil, and a drizzle of balsamic glaze.

Ingredients

  • 1 ½ pounds plum tomatoes, halved
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 medium garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 ½ teaspoons ground cumin
  • 1 cup red lentils, rinsed
  • 4 cups low sodium chicken broth or vegetable broth
  • 1 cup water
  • 1 teaspoon sugar
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt (more to taste)
  • Freshly ground black pepper, to taste
  • 8 ounces fresh mozzarella, diced or pearl-sized balls
  • Fresh basil leaves, chopped or whole
  • Balsamic glaze, for drizzling

Instructions

  1. Preheat the oven to 425˚F. Line a sheet pan with parchment paper. Place halved tomatoes on the pan, cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30-35 minutes until tomatoes are soft and beginning to brown.
  2. While the tomatoes roast, heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and carrots and sauté until softened, about 5-7 minutes.
  3. Add garlic, smoked paprika, ground coriander, and cumin. Cook for another minute until fragrant.
  4. Add the red lentils, chicken or vegetable broth, water, sugar, tomato paste, and 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Cook uncovered for 15-20 minutes until lentils are tender.
  5. Add the roasted tomatoes to the soup. Blend with an immersion blender until smooth (or transfer in batches to a regular blender).
  6. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Serve hot, topped with fresh mozzarella, chopped or whole basil leaves, and a drizzle of balsamic glaze.

Notes

  • Use vegetable broth for a vegetarian version.
  • The soup can be made ahead and stored in the fridge for 3-4 days.
  • Freezes well without toppings.
  • Customize toppings with croutons or a swirl of pesto.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-tomato-lentil-soup-caprese/