Soup has a reputation for being a bit dull — something quick, functional and often straight from a tin. But with just a few simple steps, it can become something far more satisfying.
I have been making a wide range of healthy soups recently, simple to cook in batch at the weekend for a midweek lunch, and this is my latest recipe, using fresh tomatoes and a little hit of chilli and garlic.
Roasting the tomatoes and garlic first transforms the flavour completely, concentrating their natural sweetness while adding depth. Blended with red lentils for body and finished with smoked paprika and lemon, this soup is rich, warming and far more interesting than the standard tomato version.
Smooth, filling and ideal for batch cooking, it’s the kind of lunch that proves healthy eating doesn’t have to mean boring.
Why roasting the tomatoes matters
Roasting tomatoes:
- Intensifies their natural sweetness
- Adds light caramelisation
- Reduces acidity
- Creates a deeper, richer flavour
Combined with red lentils, the soup becomes naturally thick and silky without needing cream.
Ingredients (Serves 4)
- 800g ripe tomatoes, halved
- 1 whole garlic bulb, top trimmed
- 1 tbsp olive oil
- 1 onion, chopped
- 120g red lentils, rinsed
- 1 litre low-salt vegetable stock
Spices
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp chilli powder
- Black pepper
To finish
- Juice of ½ lemon
- Freshly grond black pepper
Optional:
- A drizzle of good olive oil when serving or a sprig of fresh basil
Method
1. Roast the tomatoes and garlic
Preheat the oven to 200°C (fan 180°C).
Place the halved tomatoes on a baking tray along with the garlic bulb. Drizzle with olive oil and roast for 30–35 minutesuntil the tomatoes have softened and started to caramelise around the edges.
Allow the garlic to cool slightly, then squeeze the softened cloves out of their skins.
2. Build the flavour base
In a large saucepan, gently cook the chopped onion for 6–8 minutes until softened.
Stir in the cumin, smoked paprika, ground coriander and chilli powder. Cook for about 1 minute so the spices release their aroma.
3. Simmer
Add the roasted tomatoes, roasted garlic, rinsed lentils and vegetable stock.
Bring to a gentle simmer and cook for 20–25 minutes until the lentils are completely soft.
4. Blend until smooth
Using a stick blender or table top blender, blend thoroughly until the soup becomes completely smooth and silky.
If needed, add a splash of hot water or extra stock to loosen the consistency.
5. Finish
Stir through the lemon juice and season with black pepper.
Taste and adjust — a little extra lemon can really lift the tomato flavour.
Serve hot.
Why red lentils work so well here
Red lentils:
- Add natural thickness
- Boost fibre and plant protein
- Make the soup far more filling
- Blend smoothly without leaving texture
They’re an easy way to turn a light tomato soup into a satisfying lunch.
Storage & Meal Prep
- Keeps in the fridge for up to 4 days
- Freezes well for up to 3 months
- Add a splash of water when reheating if it thickens
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