Vegan Red Lentil Tomato Soup with Tofu Croutons

This red lentil tomato soup recipe is one of those easy, cozy meals that hits the spot every single time. It's hearty, satisfying, and packed with plant-based goodness-and it just happens to be a one-pot wonder that comes together in about 30 minutes. Made with pantry staples like red lentils, diced tomatoes, and vegetable broth, it's a go-to for busy weeknights and meal prep alike. Bonus? It's totally vegan and flex-friendly!

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It's a must-make.

A cozy, creamy bowl of this vegan tomato soup will become your new cold-weather favorite:

• High in plant-based protein. Red lentils and tofu pack in protein and fiber without any meat.
• Pantry-friendly. Uses simple, shelf-stable ingredients like lentils, canned tomatoes, and spices.
• Full of flavor. Smoked paprika and oregano give it a savory depth, while the tofu croutons add a crispy finish.
• Weeknight easy. It all comes together in about 30 minutes with minimal hands-on time.

Let's talk texture and flavor.

The flavor of this red lentil and tomato soup is savory and robust with subtle smoky and herby notes. You get that rich tomato base with a warm, earthy kick from paprika and oregano. Blending the soup creates a creamy, velvety texture, while the baked tofu adds contrast with a lightly crispy, golden bite in every spoonful.

What you'll need.

Here's what you're going to need to make this red lentil tomato soup recipe:

• Olive oil: for sautéing and roasting, extra-virgin olive oil adds richness and helps the tofu crisp up.
• Diced tomatoes: these canned tomatoes create the tomato soup-bright, tangy, and flavorful.
• Red lentils: cook down beautifully and add creaminess and protein to this easy tomato soup.
• Vegetable broth: adds savory depth to the lentil tomato soup and keeps it fully plant-based.
• Extra-firm tofu: when baked with a bit of nutritional yeast, olive oil, salt, and pepper, it becomes deliciously golden tofu croutons.
• Nutritional yeast: adds a subtle cheesy, umami flavor to the tofu topping.
• Vegetables: onion and garlic form the savory aromatic base of the soup.
• Seasonings: smoked paprika and dried oregano bring bold, earthy, slightly smoky depth to balance the bright tomatoes.

Customize it your way.

This lentil tomato soup is easy to tweak to your taste, try adding or substituting:

• Swap in balsamic vinegar for the lemon juice if you're in the mood for a rich, tangy vibe.
• Toss in a handful of baby spinach or kale at the end if you're craving some leafy green goodness.
• Use crushed tomatoes instead of diced if you're after a smoother, thicker texture.
• Stir in a spoonful of harissa or chili garlic paste to give it a bold, spicy edge.
• Spoon on a little unsweetened coconut yogurt before serving-it's cooling, creamy, and totally satisfying.
• Swap the tofu for chickpeas if you've got a can on hand and want a little legume love.
• Brighten things up with some lemon zest along with the juice-it adds a zingy citrus boost.
• Mix in cooked rice or small pasta shells to make it extra hearty and cozy.
• Top it off with toasted pumpkin or sunflower seeds for a crunchy little upgrade.
• Finish with fresh parsley or cilantro if you want to add a pop of herby freshness.

Flexible dietary swaps.

Here's how to tweak this red lentil tomato soup recipe to fit your dietary needs without sacrificing flavor:

• Flexitarian - stir in cooked shredded chicken, turkey meatballs, or sautéed shrimp at the end of cooking.
• Oil-free - skip the olive oil and roast tofu on parchment using a splash of broth, or use air-fried tofu instead.
• Soy-free - skip the tofu and use roasted chickpeas or cooked lentils as a crunchy or hearty topping.
• Low sodium - use low-sodium vegetable broth and season lightly with salt (you can always adjust later).
• High protein - add extra tofu, a scoop of cooked quinoa, or stir in your favorite plant-based protein crumbles

How to make red lentil and tomato soup.

Let's get this pot of cozy goodness going-it's easier than you think and comes together in just a few simple steps:

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Bake tofu

Toss tofu with olive oil, nutritional yeast, salt, and pepper. Bake until done.

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Saute

In a soup pot, heat olive oil. Add onion and garlic and cook until soft.

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Simmer

Add smoked paprika and oregano, and cook. Stir in diced tomatoes, red lentils, and vegetable broth. Simmer until lentils are tender.

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Blend and serve

Use an immersion blender to puree until smooth. Season to taste. Top with crispy tofu and serve.

How to serve it.

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Once your red lentil tomato soup recipe is ready, here's how to serve it up right:

• With a grilled cheese sandwich (classic move-bonus points for sourdough or whole grain).
• Topped with a swirl of coconut cream or plant-based yogurt for extra creaminess.
• Alongside a warm baked potato or sweet potato for a hearty, filling combo.
• With crispy roasted chickpeas sprinkled on top for crunch.
• Served over cooked brown rice or quinoa for a protein-packed meal.
• Paired with garlic naan or flatbread for dipping.
• In a bread bowl, if you're feeling cozy and extra.
• With a drizzle of chili oil or a dash of hot sauce if you love a little heat.

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