If you’re looking for a comforting, rich, and nourishing bowl of soup that feels like a warm hug on a chilly day, this Creamy Tuscan Chickpea Soup Recipe is exactly what you need. It brings together tender chickpeas, earthy kale, and a luscious coconut cream base, all infused with Italian herbs and sun-dried tomato sweetness. Each spoonful bursts with layers of flavor and just the right creaminess, making it a satisfying vegetarian main that’s perfect any time of year.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in building the beautiful depth and texture of the soup. From the subtle sweetness of carrots to the bold umami of sun-dried tomatoes, these staples come together harmoniously for a vibrant dish.
- Olive oil: The key to sautéing vegetables with a silky base and warm aroma.
- Onion: Adds natural sweetness and foundation flavor when softened.
- Carrots: Provide a touch of sweetness and beautiful orange color.
- Celery stalks: Contribute a subtle earthiness and crunchy texture during cooking.
- Garlic cloves: Infuse the soup with that unmistakable fragrant warmth.
- Italian seasoning: A fragrant blend that brings authentic Tuscan spirit.
- Red chili flakes: Offer a gentle, teasing heat that awakens the palate.
- Tomato paste: Intensifies the rich tomato flavor and deepens color.
- Canned chickpeas: The protein-packed heart of the soup delivering creaminess and bite.
- Potatoes: Add body and a comforting, creamy texture when cooked through.
- Vegetable stock: The flavorful liquid base that ties all the ingredients together.
- Coconut cream: Brings luxurious creaminess without dairy, enriching every spoonful.
- Sun-dried tomatoes: Add bursts of intense, chewy sweetness.
- Black kale (cavolo nero): Offers a slightly smoky, earthy contrast and vibrant green color.
- Salt and freshly ground black pepper: Essential for balancing and enhancing all the flavors.
How to Make Creamy Tuscan Chickpea Soup Recipe
Step 1: Sauté Vegetables
Begin by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and gently cook them until they turn soft and fragrant. This step builds the flavor foundation for the soup, coaxing out natural sweetness and giving the broth a beautifully aromatic start.
Step 2: Season and Add Ingredients
Next, stir in the finely chopped garlic, Italian seasoning, and red chili flakes to awaken the senses. Add the tomato paste along with drained chickpeas and cubed potatoes, then pour in the vegetable stock. Let everything simmer together until the potatoes are tender. This simmering phase melds the flavors while softening the chickpeas and potatoes for the perfect hearty texture.
Step 3: Blend Soup
For added creaminess, take a handheld blender and blend a portion of the soup directly in the pot. This creates a lovely, velvety texture without losing the satisfying chunkiness of chickpeas and vegetables. If you prefer a smoother soup, blend more; if you like it chunkier, blend less.
Step 4: Stir in Remaining Ingredients
Now, gently fold in the coconut cream, sundried tomatoes, and black kale. Allow the soup to simmer just until the kale wilts and the sundried tomatoes soften slightly. These ingredients add vibrant flavors and textures that make this Creamy Tuscan Chickpea Soup Recipe so special and memorable.
Step 5: Adjust Seasoning and Serve
Finally, taste the soup and season with salt and freshly ground black pepper to your liking. Serve hot, ideally with a side of crusty bread to soak up every last drop of this rich, comforting delight. You’re ready for a bowl of pure Tuscan magic!
How to Serve Creamy Tuscan Chickpea Soup Recipe
Garnishes
To elevate your soup experience, try sprinkling freshly grated Parmesan or a drizzle of good-quality olive oil on top. A few torn fresh basil leaves or a pinch of chili flakes can add a beautiful pop of color and flavor. These simple touches make your bowl look stunning and taste even better.
Side Dishes
This Creamy Tuscan Chickpea Soup Recipe pairs wonderfully with crusty artisan bread, garlic toast, or a light mixed green salad. If you want something heartier, a side of roasted vegetables or cheesy polenta would complement the flavors beautifully.
Creative Ways to Present
For a casual gathering, serve the soup in small bowls alongside a board of antipasti like olives, marinated artichokes, and sliced salami. For an elegant dinner, ladle the soup into rustic bowls and garnish with microgreens and a swirl of coconut cream for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve all the rich flavors and vibrant textures so you can enjoy it again without any loss in deliciousness.
Freezing
Freeze portions of the Creamy Tuscan Chickpea Soup Recipe in freezer-safe containers for up to 3 months. Remember to leave a little space at the top of the container for expansion, and thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally until warmed through. Add a splash of vegetable stock or water if it seems too thick after freezing. Avoid boiling to keep the flavors fresh and the texture silky smooth.
FAQs
Can I use regular cream instead of coconut cream?
Absolutely! While coconut cream adds a lovely dairy-free richness with a subtle tropical note, regular cream works just as well if you prefer a traditional creamy texture.
What can I substitute for black kale?
If you can’t find black kale, you can substitute with curly kale, spinach, or Swiss chard. Each will add its unique flavor and texture but still complement the soup beautifully.
Is this soup vegan?
Yes, as long as you use coconut cream and vegetable stock, this soup remains completely vegan. Just be mindful if you choose to add a Parmesan garnish, which is not vegan.
Can I make this soup in a slow cooker?
Definitely! Sauté the vegetables first on the stove, then transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
How spicy is this Creamy Tuscan Chickpea Soup Recipe?
The red chili flakes add just a gentle warmth, not overwhelming heat. You can adjust the amount to suit your spice preference or omit them altogether for a milder version.
Final Thoughts
This Creamy Tuscan Chickpea Soup Recipe is truly one of those dishes you’ll want to make again and again. It’s hearty, creamy, and packed with wholesome ingredients that comfort both the body and soul. Give it a try the next time you crave something soothing yet full of vibrant Tuscan flavors—you might just discover a new favorite for your weekly dinner rotation.
Print
Creamy Tuscan Chickpea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Description
This Creamy Tuscan Chickpea Soup is a hearty and comforting dish packed with wholesome ingredients like chickpeas, potatoes, and black kale, enriched with coconut cream for a luscious texture and a delicate blend of Italian seasonings. Perfect for a cozy meal, it balances rich flavors while being dairy-free and vegetarian-friendly.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 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
Seasonings and Flavorings
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
Pantry and Liquids
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, red chili flakes, and tomato paste. Cook for 1-2 minutes until fragrant. Then add the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered until the potatoes are tender, about 15-20 minutes.
- Blend Soup: For a creamier texture, carefully blend about half of the soup using an immersion blender or by transferring portions to a blender. Blend until smooth and then return it to the pot, mixing well with the remaining chunky portion.
- Stir in Remaining Ingredients: Add the coconut cream, sundried tomatoes, and black kale. Stir to combine and continue simmering for 5-7 minutes, or until the kale wilts and softens.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve the soup hot, ideally with crusty bread on the side for a satisfying meal.
Notes
- Blending part of the soup is optional but adds a lovely creamy texture without using dairy.
- Use fresh black kale (cavolo nero) for authentic Tuscan flavor; if unavailable, substitute with curly kale or spinach.
- For a spicier soup, increase the red chili flakes to taste.
- This soup is naturally gluten-free and vegetarian.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
