I love tomato soup. It’s just so wonderfully comforting and filling, and is a wonderful vehicle for consuming a large number of grilled cheese sandwiches. This tomato soup is, if I do say myself, a gorgeous and slightly more grown-up version of the traditional “from a can” stuff that you probably had as a kid. And it’s ever-so-satisfying to the tastebuds as well as the stomach—the addition of red lentils makes this soup heartier and more filling.

Another great thing about this soup is how quickly it can be made; I literally threw it together in fifteen minutes, then just had to let it simmer for a little while. If you have nothing but tinned goods in your pantry but need something warm and filling, this fits the ticket admirably! The soup would also be wonderful with a handful of fresh basil leaves as a garnish.

Tomato Soup

Makes: 8-10 servings
Cooking time: 15 minutes hands-on, 50 minutes total
Difficulty: Easy

Ingredients:

• 6 14 oz / 400 mL cans diced tomatoes
• 2 onions
• 2 cloves garlic
• 2 cups prepared veggie stock
• 1/2 cup red lentils (optional but recommended)
• 1 tbsp each dried oregano and basil
• 2 tbsp each brown sugar and balsamic vinegar
• 1/2 tsp each rosemary, marjoram, and smoked or sweet paprika
• pinch cayenne pepper (or more to taste)
• salt and pepper to taste

Roughly chop your onions and get them frying over medium heat in a large pot with a few glugs of olive oil. Crush and roughly chop the garlic and add to the onions. Saute until they turn soft and a bit golden, about 5-7 minutes. Meanwhile, add the dried spices, including salt and pepper, and stir through.

Add the tins of diced tomatoes and broth. Stir slowly until the mixture has heated through and begins to simmer. Add the lentils and stir again. Add balsamic vinegar and brown sugar. Cover and simmer on low heat for about 30 minutes, stirring occasionally. After this time, lentils should be quite soft.

Using your blender, food processor, or an immersion blender, puree the soup until very smooth in texture. Careful, it’s hot! Return to the large pot and taste for spices and salt; adjust as needed. Let simmer for about another 10-15 minutes so that flavours can blend completely.

Serve hot, with a dollop of sour cream and plenty of crackers for crumbling over top. Yum!