Cart 0

Roasted Tomato Lentil Caprese Soup

#Balsamicvinegar #BV #EVOO #Ginger #healthbenefits #Healthyfats #Immuneboostingsoup #immunity #Lifestyle #OliveOil #RhythmsofNature #soup #turmeric

Roasted Tomato Lentil Caprese Soup

With classic tomato-basil flavor and lots of healthy red lentils, this delicious, unique soup has a wonderful Caprese topping - fresh mozzarella, tomatoes and basil leaves.

Serves: 8


  • 3 tablespoons Olea Oliva’s Chilean Frantoio Extra Virgin Olive oil or any flavored Olive Oil
  • 1 tablespoon Olea Oliva’s 25 Star aged Balsamic Vinegar
  • 4 pounds Roma tomatoes, washed and halved, lengthwise
  • 2 large sweet onion, peeled, halved and cut into wedges
  • 6 medium cloves garlic, crushed (with the back of a knife) and peeled
  • 1 teaspoon kosher salt
  • ½ teaspoon each of Olea Oliva’s Turmeric and ground ginger
  • ½ teaspoon fresh ground black pepper
  • 1 cup red lentils
  • ½ Vegetable broth bouillon
  • ½ cup fresh basil leaves
  • ½ teaspoon freshly ground black pepper

For the topping:

  • 8 ounces fresh mozzarella
  • 1 pint yellow and red cherry tomatoes
  • small fresh basil leaves, for garnish
  • 2 tablespoons Olea Oliva’s Garlic, Basil or Roasted Chili Olive Oil, for garnish
  • fresh ground black pepper, for garnish


  1. Preheat oven to 450˚F. Combine tomatoes, onion, garlic, oil, balsamic vinegar, salt, pepper in a large bowl. Stir gently with a large spoon or spatula to coat. Turn mixture out onto a rimmed sheet pan and arrange tomatoes cut side down. Bake for 30 minutes stirring once.
  2. Remove from oven and transfer the tomato mixture (and any liquid left in the pan) to a large soup pot. Add the lentils, vegetable bouillon, tomato paste, turmeric, ginger and salt. Bring to a boil, then cover and reduce to a steady low simmer. Cook for 20 minutes then remove from heat.
  3. Blend soup with an immersion blender. Leave the soup a bit chunky, not super smooth.
Serve soup hot topped with halved Ciliegine fresh Mozzarella, cherry tomato halves and small fresh basil leaves. Drizzle each serving with a teaspoon of Olea Oliva’s Garlic, Basil or Roasted Chili Olive Oil and a shower of fresh ground black pepper.