Easy Vegan Recipes: Creamy Tomato Soup with Split Peas and Lentils
Keep it simple with this easy vegan recipe for creamy tomato soup amd make it healthy by adding plenty of veggies, split peas and lentils. This soup is a one-pot wonder and is easily made with staples you probably already have in your kitchen.
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 stalk celery washed and sliced into 1/4" pieces
- 2 carrots washed and sliced into 1/4" pieces
- 1 cup Bob’s Red Mill Vegi Soup Mix or sub in 1 cup of red or green lentils, yellow or green split peas; see Recipe Notes
- 1 14 oz can unseasoned diced tomatoes
- 1 14 oz can unsweetened, full fat coconut milk
- 1 quart low-sodium vegetable broth
- 3 cups water
- 2 bay leaves
- 2-3 handfuls baby spinach
- salt & pepper to taste
Instructions
- Note: I like to cook this entire meal in my KitchenAid Multi Cooker. It sautés, boils, simmers and slow cooks all without dirtying another pot.
- Heat the extra virgin olive oil on low-medium heat until shimmering. Add the onions and sauté until golden brown. About 8-10 minutes.
- Add the minced garlic and sauté 1-2 minutes more.
- Add the spices and tomato paste and increase the heat to medium. Sauté, stirring frequently, until the tomato paste becomes a dark red.
- Add the celery and carrots. Stir to coat.
- Add the diced tomatoes, vegetable broth, water, coconut milk and bay leaves. Bring to a boil, then reduce to a simmer.
- Add the Bob’s Red Mill Vegi Soup Mix (or substitute red or green lentils or green or yellow split peas; see Recipe Notes)
- Simmer on low heat until the lentils are cooked through.
- Remove the bay leaves. Add the baby spinach and cook until wilted.
- Season with salt & pepper and serve with crusty bread.
Notes
- I’m a huge proponent of sautéing your tomato paste to bring out additional flavor. See my blog post for tips on this.
- No carrots, celery or spinach? No problem. You can add peas and potatoes. Get creative with the vegetables you have on hand. Or, eat this creamy tomato soup just on its own.
- In my experimentations with this recipe, I’ve noticed that my split peas would often stay very firm. I did some research and, as it turns out, the acidity in the tomatoes affects the split peas ability to soften. You might notice this with the Bob’s Red Mill Vegi Soup Mix, but I don’t find it bothersome when they’re mixed with the lentils, barley and pasta. If you’re just cooking with split peas though, the texture might be undesirable. I recommend cooking the split peas separately until soft and then adding them to the soup.
Tried this recipe?Let us know how it was!