The Cozy 5-Ingredient Tomato Soup I Make All Winter Long

It’s a hearty warmer on cold nights.

By
Lou Perseghin
Lou Perseghin
Lou Perseghin
Lou Perseghin is a stay-at-home Dad, a home cook with 15+ years of experience, and a culinary content creator. His work is featured on Simply Recipes.
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Published November 24, 2025
Lou Perseghin
A bowl of tomato and red lentil soup with a spoon served with bread slices on the side

Simply Recipes / Alexandra Shytsman
  • This five-ingredient soup delivers classic tomato flavor with an extra boost of nutrition from red lentils.
  • Pan-roasting the tomatoes gives the soup a deep, caramelized flavor.
  • The recipe comes together in one pot and you can get it on the table fast—under an hour from start to finish.

Tomato soup is a wintertime classic—perfect for cold days, dipping into grilled cheese, and for getting a quick meal on the table. This homemade version lends a pan-roasted touch and is fortified with quick-cooking lentils. It feels warmer and richer than the canned stuff and comes together quickly enough for any weeknight.

I love this soup because it scales easily and the lentils add extra nutrition without sacrificing that iconic “tomato-y-ness.” And if you have a lentil skeptic to feed, the blending step gives you the cover to disclose their presence or not—most folks (read: kids) will never know they’re there. 

Bowl of tomato red lentil soup with bread on the side

Simply Recipes / Alexandra Shytsman

Tips for Making My Tomato and Red Lentil Soup

  • Go red: For the brightest red color, use red lentils, but brown lentils are also wonderful.
  • Spread out your tomatoes: Though I’ve called for a Dutch oven, any heavy-bottomed pot with a lid works. Try to spread the tomatoes in a single layer to maximize bottom contact for a more “roasted” flavor.
  • Blend well: The longer you blend, the creamier this soup will get. Use a properly vented, high-powered blender if you have one. A bullet-style blender is NOT appropriate and dangerous to use unless your soup is fully chilled first. 
  • Strain if needed: Due to the tomato seeds, this soup will have a slightly textured consistency, regardless of blending time. It’s relatively minor, but if a perfectly smooth offering is critical, strain the soup after blending using a mesh sieve. 

Easy Tweaks

  • Choose your favorite tomato: Using grape tomatoes means there’s no prep needed here (just pop them in the pan and go!), and you can use any small variety you like. If color is important, stick to red, but this soup is delicious with mixed variety packs (like Wild Wonders), too. Since this recipe has no added sugar, the Sunset brand Sugar Bomb tomatoes work especially well here. However, I generally reach for the store brand, which remains a fantastic option for budget-conscious folks.
  • Adjust the consistency: This soup is quite thick; if you prefer it more liquid, stir in 1/2 cup of water (or more) after blending until you’ve reached your preferred consistency. Give it a taste and season it furtheri to bring it into balance.
  • Add some richness: Adding a bit of heavy cream here can be lovely. Start with stirring in 1/4 cup after blending and season to taste.
A bowl of soup accompanied by a piece of bread

Simply Recipes / Alexandra Shytsman

More Easy Soups

Tomato and Red Lentil Soup

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 4 servings
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Ingredients

  • 1 1/2 pounds grape tomatoes (1 dry quart, about 4 cups)

  • 1 medium onion, finely diced

  • 4 large garlic cloves, smashed

  • 1 tablespoon olive oil, plus more for serving

  • 1 teaspoon salt, plus more to taste

  • 1 teaspoon freshly ground black pepper, plus more to taste

  • 4 cups vegetable broth

  • 1 cup dry red lentils

Method

  1. Pan-roast the tomatoes:

    In a Dutch oven set over medium heat, stir together the tomatoes, onions, garlic, oil, salt, and pepper until the vegetables are well coated. Spread the tomatoes into a single layer, cover the pot with a lid, and cook until the tomatoes have burst and softened, about 15 minutes. The liquid accumulated in the bottom of the pot will be bubbling rapidly.

  2. Add the lentils:

    Add the broth and lentils and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cover and cook, stirring halfway through, until the lentils are very soft and beginning to break apart, 15 to 20 minutes. The soup will be at a rapid boil. When finished, both the lentils and tomatoes will be very soft and broken down.

  3. Blend and serve:

    Transfer the soup to a high-powered blender with the lid vented. Blend the soup on high until very smooth, about 4 minutes. Taste season with additional salt and pepper as needed, and serve, drizzled with extra olive oil as desired.

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Nutrition Facts (per serving)
262 Calories
5g Fat
43g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 262
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 1209mg 53%
Total Carbohydrate 43g 16%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 14g
Vitamin C 27mg 136%
Calcium 60mg 5%
Iron 4mg 24%
Potassium 826mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.