If you are looking for a soul-warming dish that balances hearty textures with rich flavors, this Creamy Tuscan Chickpea Soup Recipe is an absolute must-try. Creamy and comforting, yet packed with vibrant vegetables and aromatic herbs, this soup brings together the earthy chickpeas and silky coconut cream with sun-kissed sundried tomatoes and tender black kale. Whether you’re craving a wholesome lunch or a satisfying dinner, this soup offers that perfect bowl of goodness to cozy up with any day of the week.
Ingredients You’ll Need
This Creamy Tuscan Chickpea Soup Recipe relies on a handful of simple, fresh ingredients that work in harmony to create its magic. Each one is selected not only for flavor but also for the beautiful layers of texture and color they add to the final dish.
- Olive oil: The base for sautéing, it brings a subtle fruitiness and helps all veggies soften perfectly.
- Medium onion, diced: Adds sweetness and depth as it gently caramelizes.
- Carrots, diced: Provide a hint of natural sweetness and a lovely orange hue.
- Celery stalks, diced: Impart a mild savory crunch and a classic aromatic note.
- Garlic cloves, finely chopped: Infuses the soup with its unmistakable warm, pungent aroma.
- Italian seasoning: A blend that brings herby, Mediterranean warmth.
- Red chili flakes: Just enough heat to spark the palate without overpowering.
- Tomato paste: Adds rich umami intensity and a vibrant red color.
- Chickpeas (canned, rinsed): The star protein source that gives creamy texture and hearty body.
- Potatoes, peeled and cubed: Help thicken the soup naturally while adding smoothness.
- Vegetable stock: The flavorful liquid base that pulls everything together.
- Coconut cream: A luscious, dairy-free twist enhancing creaminess.
- Sundried tomatoes: Offer concentrated sweet-tart notes and chewiness.
- Black kale (cavolo nero): Adds a bold green color and robust leafy texture.
- Salt and freshly ground black pepper: Essential for balancing all flavors perfectly.
How to Make Creamy Tuscan Chickpea Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and cook them gently until they become soft and fragrant. This base builds the foundation of flavor, so take your time to let the vegetables release their natural sweetness.
Step 2: Season and Add Key Ingredients
Once your veggies have softened, stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Then whisk in the tomato paste, allowing it to cook down slightly and deepen in flavor. Next, add the drained chickpeas, cubed potatoes, and pour in the vegetable stock. Bring the soup to a simmer and let it cook gently until the potatoes are tender and everything melds beautifully.
Step 3: Blend for Creaminess
For that perfect creamy texture, take a portion of the soup and blend it until smooth. This step elevates the mouthfeel without losing the comforting heartiness of the chickpeas and vegetables. Return the blended portion back to the pot and give it all a good stir.
Step 4: Stir in Coconut Cream, Sundried Tomatoes, and Black Kale
Now it’s time to add the coconut cream, soaking in its rich, dairy-free silkiness. Toss in sliced sundried tomatoes for bursts of tangy sweetness and generous handfuls of black kale. Allow the soup to simmer until the kale wilts but still holds onto some bite, adding a lovely freshness and texture contrast.
Step 5: Adjust Seasoning and Serve
Give the soup a final taste and season it with salt and freshly ground black pepper as needed. With everything perfectly balanced, your Creamy Tuscan Chickpea Soup Recipe is ready to be ladled into bowls and enjoyed.
How to Serve Creamy Tuscan Chickpea Soup Recipe
Garnishes
To make your soup truly special, sprinkle with freshly chopped parsley or a few torn basil leaves for brightness. A drizzle of good quality olive oil or a sprinkle of nutritional yeast can add an extra layer of flavor and allure.
Side Dishes
This soup pairs wonderfully with a hearty slice of crusty sourdough or garlic bread to soak up every drop. A fresh, simple salad with lemon vinaigrette balances the soup’s richness and keeps the meal light and satisfying.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a fun and cozy touch. Alternatively, top with crunchy toasted chickpeas or roasted pine nuts for added texture that contrasts beautifully with its creamy soul.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Tuscan Chickpea Soup Recipe in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors often deepen overnight, making it even more delicious the next day.
Freezing
This soup freezes beautifully. Place cooled soup in freezer-safe containers or bags for up to 3 months. Be sure to leave some room at the top for expansion, especially since it contains coconut cream.
Reheating
When ready to enjoy again, thaw in the refrigerator overnight and gently reheat on the stove over low heat, stirring occasionally. If the soup thickens too much, simply add a splash of vegetable stock or water to loosen it back up.
FAQs
Can I use dried chickpeas instead of canned ones?
Absolutely! If using dried chickpeas, soak them overnight and cook them until tender before adding to the soup. This will require extra prep time but can yield a fresh, homemade taste.
Is this soup vegan and gluten-free?
Yes, this Creamy Tuscan Chickpea Soup Recipe is naturally vegan and gluten-free, especially since it uses coconut cream for richness instead of dairy, making it suitable for many dietary needs.
Can I substitute black kale with other greens?
Definitely! Swiss chard, spinach, or regular curly kale all work well in this recipe. Just add them towards the end of cooking so they wilt but retain some texture.
How spicy is this soup?
The red chili flakes add just a gentle warmth without overwhelming heat. You can adjust the amount according to your spice preference or omit them completely for a milder version.
What if I don’t have coconut cream on hand?
You can substitute with cashew cream, heavy cream, or a thick plant-based milk for similar creaminess, though coconut cream adds a unique richness and subtle hint of sweetness.
Final Thoughts
This Creamy Tuscan Chickpea Soup Recipe is genuinely one of those dishes you’ll fall in love with from the very first spoonful. It’s comfort food with a vibrant twist, perfect for warming you up on any day and impressing your family or friends with wholesome, delicious flavors. I can’t wait for you to make it your own and share it around your table.
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Creamy Tuscan Chickpea Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Creamy Tuscan Chickpea Soup is a comforting and flavorful dish featuring tender chickpeas, hearty vegetables, and a rich coconut cream base. Infused with Italian seasoning, sundried tomatoes, and black kale, this soup offers a delightful balance of creamy and savory flavors, perfect for a cozy meal any day of the week.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, diced
- 3–4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Pantry & Seasonings
- 1 tablespoon olive oil
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for another minute until aromatic. Then add the tomato paste and mix well to coat the vegetables.
- Add Chickpeas, Potatoes, and Stock: Pour in the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend Soup (Optional): For a creamier texture, remove about one-third of the soup and blend it until smooth. Return the blended portion to the pot and stir well to combine.
- Add Coconut Cream, Sundried Tomatoes, and Kale: Stir in the coconut cream, chopped sundried tomatoes, and black kale. Continue to simmer the soup until the kale has wilted, about 5-7 minutes.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup hot, ideally with crusty bread on the side for dipping.
Notes
- Blending a portion of the soup is optional but recommended for a creamier consistency.
- You can substitute kale with spinach or Swiss chard depending on availability.
- For added protein, consider topping with a dollop of Greek yogurt or a sprinkle of parmesan cheese if not vegan.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
