Roasted Tomato and Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Hearty soup with deeply flavored roasted tomatoes and tender lentils, simmered in savory vegetable broth. This international-inspired soups (vegetarian, gluten-free) ready in about 80 minutes pairs chopped tomatoes, rinsed lentils, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 lbs, chopped tomatoes
• 1 cup, rinsed lentils
• 1 medium, diced onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh basil

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 lbs chopped tomatoes on a baking sheet. Drizzle with 2 tbsp olive oil, then add 3 minced garlic cloves, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated and roast for 30 minutes until softened and edges are slightly browned.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced medium onion and cook until translucent (about 5 minutes). Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add the roasted tomatoes (with all juices) to the pot, along with 1 cup rinsed lentils, 4 cups vegetable broth, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 2 tbsp chopped fresh basil. Season with additional salt and pepper to taste. Let rest for 5 minutes before serving.