If you’re searching for a soul-warming, hearty, and vibrant meal, this Creamy Tuscan Chickpea Soup Recipe is an absolute must-try. Perfectly balanced with creamy coconut cream, tender chickpeas, and the deep, earthy taste of black kale, it’s an inviting bowl full of rich textures and delicious flavors. Whether you’re cozying up for a chilly evening or wanting a nourishing dish that’s both comforting and wholesome, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, working together to build layers of flavor and create a satisfying texture and beautiful color throughout the soup.
- Olive oil: Provides a fragrant, smooth base for sautéing your vegetables and enhances the overall richness of the dish.
- Onion, diced: Adds a subtle sweetness and foundational aroma when cooked gently.
- Carrots, diced: Brings natural sweetness and a slight crunch that balances hearty elements.
- Celery stalks, diced: Introduces a fresh, slightly peppery undertone, crucial for depth.
- Garlic cloves, finely chopped: Offers a warm, savory punch to lift the soup’s flavor.
- Italian seasoning: A blend of herbs like oregano and basil that captures Tuscan essence instantly.
- Red chili flakes: Adds a gentle heat that awakens your palate without overwhelming.
- Tomato paste: Concentrated tomato flavor that enriches color and adds subtle acidity.
- Chickpeas, canned: The star ingredient—providing creaminess and protein-packed substance.
- Potatoes, cubed: Gives body and a soft, buttery texture as they cook through.
- Vegetable stock: Infuses every spoonful with savory depth and moisture to make the soup hearty.
- Coconut cream: Sweeps in luscious creaminess and a hint of tropical sweetness to elevate the broth.
- Sundried tomatoes: Bursts of intense, tangy tomato flavor that add a rustic punch.
- Black kale (cavolo nero): Adds vibrant color and an earthy robustness that’s quintessentially Tuscan.
- Salt and black pepper: Season to taste and bring all the flavors into balance perfectly.
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 cook gently until these vegetables become soft and fragrant. This base is where your soup’s magic starts, releasing sweet and savory aromas that make your kitchen smell incredible.
Step 2: Season and Add Ingredients
Next, stir in the finely chopped garlic, Italian seasoning, and red chili flakes to awaken the flavors. Incorporate the tomato paste for a rich color and subtle tang. Then, add the chickpeas, cubed potatoes, and pour in the vegetable stock. Let everything simmer together until the potatoes become tender, allowing the flavors to meld beautifully.
Step 3: Blend Soup
For a perfectly creamy texture with a bit of rustic charm, take a portion of the soup and blend it until smooth. This step thickens the broth naturally and gives you that velvety mouthfeel that makes this Creamy Tuscan Chickpea Soup Recipe so soul-satisfying.
Step 4: Stir in Remaining Ingredients
Return the blended portion to the pot and then stir in the coconut cream, sundried tomatoes, and black kale. Let the soup simmer gently until the kale wilts, infusing the soup with its rich color and slightly bitter, earthy notes that balance the creaminess.
Step 5: Adjust Seasoning and Serve
Finally, taste and season your soup with salt and freshly ground black pepper. Serve it piping hot, ideally with a crusty slice of bread to soak up every last drop of this dreamy Tuscan delight.
How to Serve Creamy Tuscan Chickpea Soup Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or a drizzle of good-quality extra virgin olive oil right before serving lifts the presentation and adds a fresh brightness that complements the creamy base. If you like a bit of texture contrast, some toasted pine nuts or crispy chickpeas on top are delightful.
Side Dishes
This soup pairs wonderfully with rustic bread, whether a crusty baguette, garlic focaccia, or warm sourdough slices. For a more substantial meal, a simple green salad with a light vinaigrette balances the rich creaminess perfectly.
Creative Ways to Present
Serve the soup in charming terracotta bowls or straight from a beautiful casserole to bring a Tuscan farmhouse vibe to your table. To add an elegant touch, swirl a little coconut cream on top in a spiral or pattern before serving; it’s a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to preserve freshness, and the flavors will actually deepen, making your next bowl even more delicious.
Freezing
You can freeze leftovers in portion-sized containers for up to 3 months. Be sure to leave some space at the top for expansion. When thawed, the soup may thicken, but a quick stir or adding a splash of vegetable stock while reheating will bring it back to perfect consistency.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. Microwaving works too—just heat in short bursts and stir between them. Add a little water or stock if it seems too thick after reheating.
FAQs
Can I use fresh tomatoes instead of sundried tomatoes?
Fresh tomatoes can be used but the flavor will be milder and less concentrated. If you go this route, consider roasting or slowly sautéing them to bring out more depth.
Is the coconut cream taste noticeable?
The coconut cream adds a subtle richness without a strong coconut flavor, blending seamlessly to enhance creaminess without overpowering the Tuscan essence.
Can I make this soup vegan?
This recipe is already vegan-friendly, using vegetable stock and coconut cream instead of dairy, so it’s perfect for plant-based diets.
What kind of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal because they break down just enough to give a creamy feel but still hold some chunks for texture.
Can I skip blending part of the soup?
Absolutely! Leaving the soup chunky offers a heartier texture, but blending a portion helps achieve that signature creamy consistency that makes this Creamy Tuscan Chickpea Soup Recipe so memorable.
Final Thoughts
There’s something truly comforting about a bowl of this Creamy Tuscan Chickpea Soup Recipe. It’s a warming hug in a bowl, beautifully balancing richness, spice, and freshness all at once. Dive in and enjoy this dish anytime you want an easy, flavorful meal that feels like a little slice of Tuscany right at home.
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: Vegan
Description
This Creamy Tuscan Chickpea Soup is a hearty, comforting dish bursting with Mediterranean flavors. Featuring tender chickpeas, earthy kale, and creamy coconut cream, it’s a nourishing and satisfying vegan soup perfect for any season.
Ingredients
Vegetables
- 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 Items & Spices
- 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 liters) vegetable stock
- Salt and freshly ground black pepper to taste
Dairy Alternatives
- 1 cup (250 ml) coconut cream
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté until softened and fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, red chili flakes, and tomato paste. Cook for another 1-2 minutes until aromatic. Then add 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: For a creamier texture, carefully blend a portion of the soup using an immersion blender or transfer some of the soup to a blender. Return the blended portion to the pot and stir well to combine.
- Stir in Remaining Ingredients: Add the coconut cream, sundried tomatoes, and black kale to the pot. Stir and simmer for an additional 5-7 minutes until the kale is wilted and the soup is heated through.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, ideally with crusty bread on the side for dipping.
Notes
- For a thicker soup, blend more of the soup before adding kale and coconut cream.
- You can substitute coconut cream with heavy cream or cashew cream for a different flavor profile.
- Adjust the red chili flakes to your desired level of spiciness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- To make it gluten-free, ensure your vegetable stock is gluten-free.
