Description
Buttered Tomato Soup with Lentils and Fennel is a velvety, slow-simmered soup made with caramelized fennel, tomatoes, and red lentils that naturally create a creamy texture without blending. Rustic yet refined, this comforting bowl is hearty, flavorful, and perfect for meal prep.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus extra for serving
- 4 garlic cloves, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1 medium yellow or red onion, thinly sliced (or 2 large shallots)
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 teaspoons fennel seeds
- 1/2 teaspoon crushed red pepper flakes, plus extra for serving
- 3/4 cup red lentils, rinsed
- 1 (28-ounce / 796 g) can whole peeled tomatoes, crushed by hand
- 6 cups water, vegetable broth, or chicken broth
- Optional: 1/4 cup sour cream, full-fat yogurt, or finely grated Parmesan cheese for serving
Instructions
- Heat butter and olive oil in a large heavy-bottomed pot over medium-high heat until melted.
- Add garlic, fennel, and onion. Season with salt and pepper. Cook 12–15 minutes, stirring occasionally, until softened and lightly caramelized.
- Stir in fennel seeds and crushed red pepper flakes. Cook 1–2 minutes until fragrant.
- Add rinsed red lentils, crushed tomatoes, and water or broth. Stir well.
- Bring to a strong simmer, then reduce heat to medium-low and cook uncovered for 45–50 minutes, stirring occasionally.
- Allow lentils to break down fully, creating a thick, creamy texture. Simmer longer if needed to thicken.
- Taste and adjust seasoning with additional salt and pepper.
- Ladle into bowls and finish with olive oil, extra pepper, red pepper flakes, and optional dairy topping.
Notes
- For a vegan version, use only olive oil and skip dairy toppings.
- Add smoked paprika for subtle smokiness.
- The soup thickens as it cools; add broth when reheating if needed.
- Red lentils work best as they break down completely.
- Store refrigerated up to 5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 15 mg
