Creamy Tomato and Basil Lentil Soup

Ok, so I started writing this post out once and it got deleted… just one of those weeks! Anyways… if you guys know me you’ll know that I have a deep love for a hearty warming bowl of soup. I whip one up almost every Sunday without failure and you could say they are my soul food. My dutch oven is probably in the fridge more than it is the drawer where it belongs along with the other pots. Tomato and Basil soup is that easy “I only have 30 minutes to make dinner” kind of a deal.

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Totally college friendly and will last you for a couple of meals. If you let it set in the fridge for a day or two after cooking you are almost guaranteed to have a tastier soup…it just allows the flavours to infuse! This guy ticks all the boxes… minimal ingredients, budget friendly, and big batch.

I teamed up with my friends at Thrive Market to deliver this banging soup recipe. Unfortunately Thrive is currently only available in the USA, but if they ever start delivering to Canada I will be sure to let you know :) Thrive is basically the Costco of Wholefoods and when you sign-up for a membership with Thrive they give one to someone in need… all things I can get behind! I provided a link for you to get 25% off your first order along with a 30 day free trial. Let’s just say if I was a college student in the USA I know what my snack store would be ;)

Get 25% off your first order and free shipping here.

This post is in partnership with Thrive.

Creamy Tomato + Basil Lentil Soup

Method: In a dutch oven heat up the olive oil and add in the garlic and shallots. Sweat them until soft and fragrant. Add in the seasonings, and sautee for a further 5 minutes. Add in the tomato paste, crushed tomatoes, lentils, and vegetable stock. Simmer on a low/medium heat until the lentils have cooked through. Turn off the stove and add in the avocado. Using a hand blender blend the soup until smooth. Top with some fresh cracked pepper, and serve hot. Pair with some bread for an extra something.

Emma HyslopComment