Creamy Lentil Soup
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Satisfying and flavorful, this creamy lentil soup is made with protein-packed lentils cooked in tomato broth infused with herbs and enriched with tangy cream cheese. Yum!
An economical, protein-packed meal perfect for the whole family.

It’s early February, spring is so far away, and we still need bowls of warming soups packed with feel-good ingredients. Now, if you ask me, that’s what I’ve been making for dinner lately—all kinds of soups. I can’t get enough!
And it’s no surprise I’ve got another delicious soup recipe for you today.
It’s a nourishing, creamy lentil soup perfect for these cold winter days. I love it because it’s super cosy, pantry-friendly, packed with plant-based protein, and comforting without being heavy or boring.
It’s made with a basic mix of veggies, and protein-rich lentils simmered together in a herby tomato broth. Once the lentils are tender, I stir in a generous dollop of cream cheese to add a more tangy flavor and creaminess.
Lastly, I finish the soup with a squeeze of fresh lemon juice and onion powder for sweetness, and it’s so delish!
Make a big batch, as it’s one of those simple soups that somehow always tastes even better the day after. Serve it with crusty panini bread, warm focaccia, or stovetop croutons.
This is the feel-good vegetarian comfort food perfect for chilli nights, a pot of steaming creamy lentil soup sure to please the entire family.
List of the ingredients
- Lentils
- Canned tomatoes
- Garlic, onion, carrot, celery
- Spices & herbs
- Cream cheese
- Extra virgin olive oil
- Lemon juice & onion powder
- Salt & pepper

How to make creamy lentil soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Saute onion, carrot, and celery (soffritto) in olive oil until soft.
- Add the garlic, spices (chilli flakes, cumin, paprika), and herbs (dried basil, Italian herbs), and cook for a minute.

- Add the lentils, broth, canned tomatoes, salt and pepper.
- Cook until tender; stir in cream cheese, lemon juice, and onion powder.
- Optional step: For a creamier texture, let the soup cool slightly, blend 2 cups until smooth, and add it back to the pot.

- Taste, adjust the seasoning if desired, and add more lemon juice or onion powder until the flavor pops.
- Serve with easy golden croutons, crusty bread, or warm focaccia. Enjoy!

Recipe Notes
Soffritto: The recipe starts with a flavor combination of onion, garlic, carrot, and celery. It’s a classic flavor base for soups, sautéed in olive oil to soften.
Lentils: I recommend basic brown or green lentils, which cook in 25-30 minutes. Red lentils could also work in this soup, but adjust the cooking accordingly.
Canned tomatoes: I used canned whole cherry tomatoes for more texture and pops of colour, but canned whole tomatoes, crushed or diced tomatoes, will work just fine, too.
Spices & herbs: This recipe uses a pantry mix of cumin, paprika, dried basil, Italian seasoning, and crushed chilli flakes. But if you have fresh basil or Italian herbs on hand, feel free to add them to taste and skip the dried ones.
Broth: The recipe uses low-sodium vegetable broth, but you can use your favorite broth. Adjust the seasoning accordingly since some broth can be pretty salty.
Cream cheese: To make the broth rich and creamy, you need just a small amount of cream cheese, and no cream or flour is required here. I use Philadelphia soft cream cheese, but any spreadable or block cream cheese, low-fat or whole-fat, would work fine. You can also use heavy cream as a substitution if you wish.
Lemon juice & onion powder: Fresh lemon juice is essential to brighten up and balance the flavor, while the onion powder adds sweet notes and enhances the soup’s flavor.
Salt & pepper: Make sure you adjust the seasoning before serving.

Storage & Leftovers
This creamy lentil soup leftovers keep well in the fridge for about 3-4 days. It’s freezable, too, although the cream cheese might split and change the soup texture when thawed. However, it will likely recombine when stirred and reheated. I suggest dividing the soup into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer.
I use this type of glass container to freeze every soup and sauce!

LENTIL SOUP RECIPES YOU’LL LOVE!
- Vegan lentil soup
- Sweet potato lentil soup
- Spicy tomato lentil soup
- Italian pasta with lentils
- Red lentil pasta recipe
- Green lentil soup
- Swiss chard lentil soup
- Carrot lentil soup
If you’re looking for more delicious ways to eat lentils, these collections of 25+ lentil recipes and 25+ green lentil recipes are perfect for you!
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Creamy Lentil Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 Celery rib, diced
- 1 teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon chilli flakes
- 1 ½ cup (300 grams) green or brown lentils, rinsed and drained
- 1 can (400 grams) Tomatoes (cherry, diced or whole tomatoes)
- 5 cups (1.2 l) Low-sodium vegetable broth
- 1 bay leaf
- 1 ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper
- ⅓ cup (75 grams) cream cheese
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.
- Add the garlic, herbs, spices, and cook, stirring, until fragrant for about 1 minute.
- Add the lentils, tomatoes, broth, bay leaf, salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender but not mushy (about 25 to 30 minutes).
- Turn the heat off, remove the bay leaf, stir in the cream cheese, lemon juice and onion powder, and stir a touch of water or broth if the soup is too thick. Taste and adjust the seasoning to taste with extra salt, pepper, or more lemon juice if desired.
- An optional step for a creamier texture is to let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.
- Finish with a drizzle of extra virgin olive oil (optional), and plenty of crusty bread for dunking or croutons. Enjoy!
Had the Creamy Lentil Soup for dinner last and my husband and I loved it. So tasty with crusty bread. Thank you.🌻
Thanks so much for sharing, Sue! I’m so glad you guys loved it. : )
This soup was the best soup I have ever made! Thanks Katia for sharing such an amazing recipe my wife loved it.
That’s great to hear!! Thanks for sharing : )