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Creamy Vegan Tomato, Red Lentil, Fennel and Basil Soup


Happy Friday, Soupers! It’s Friday the 13th but we’re not « souperstitious! »! We’re keeping hydrated with this vegan tomato, fennel and basil soup with almond milk! As we all work to keep our immunity boosted don’t forget to drink your water!

We recently served this soup at a tasting, and it was a huge hit! Want to have a little extra fun with the kiddies in the kitchen? Throw in some alphabet pasta! Try it and watch just how much the little ones enjoy it!



Measurement Conversion Chart

1 cup red lentils
2 fennel bulbs, chopped
1/8 teaspoon ginger
10 cherry tomatoes roasted
2 medium potatoes cubed
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig thyme
5 sprigs basil
2 cans crushed tomatoes
1 can tomato paste
1 sprig parsley
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock
3 bay leaves
2 tablespoons apple-cider vinegar
Pinch salt and pepper to taste
1 cup, almond milk
1 tablespoon coconut butter
1 tablespoon olive oil
1 squeeze lemon


Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


Roasted Tomatoes:
1. Preheat oven to 400 degrees Fahrenheit. Place tomatoes on foil-lined baking sheet. Drizzle olive oil on tomatoes.
2. Roast tomatoes for 25-35 minutes, until they can be easily pierced with a fork. Scoop up contents and place in a separate dish.

Prepare Soup:
1. Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Add onions, shallots, garlic and sweat until translucent and soft.
2. Pour in 5 cups vegetable stock. Add sweated vegetables, red lentils, thyme, paprika, basil, fennel, potatoes and tomatoes. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
3. Season with ginger, apple-cider vinegar, paprika and salt & pepper.
4. Bring soup to a low simmer and cook for 20-25 minutes.
5. Using an immersion blender or stand blender, coconut butter and milk, blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve. Season and add a final splash of lemon.

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