Creamy Tuscan Chickpea Soup

This creamy Tuscan chickpea soup is what plant-based soup dreams are made of! Combining irresistible Mediterranean flavors with protein-packed chickpeas in a creamy broth, this soup is simply goodness in a bowl.

Comforting creamy soups are the best treat on a chilly day, and this creamy Tuscan chickpea soup is everything I’ve ever wanted in a soup.

With Mediterranean-inspired flavors such as sun-dried tomatoes, garlic and Tuscan kale, this creamy chickpea soup is budget-friendly, healthy and so, so easy to make.

You can make it as creamy as you like by blending parts of the soup and then returning it to the pot before adding the kale. I like to still get chunks of veggies and plumpy chickpeas in every spoonful!

Why you’ll love this Tuscan chickpea soup

• Super hearty and satisfying — The soup is packed with protein and fiber that make it very filling; just perfect for a cozy night in.
• Vegan & dairy-free — This chickpea soup is naturally vegan and completely dairy-free.
• Amazing flavors — The creamy garlicky broth and sun-dried tomatoes infuse the soup with so much flavor you’re likely to reach for seconds.

Key ingredients

Onion, carrot and celery — This is the classic trio that forms the flavor base of any good soup. You can also use leeks or freshly chopped fennel at this step. Simply saute them in some extra virgin olive oil for the best flavor.

Garlic — Fresh garlic is essential for the best flavor in this soup!

Italian seasoning — Italian seasoning mixes typically consist of a mix of dried oregano, dried basil, rosemary, thyme and marjoram.

I always have a jar in my kitchen for convenience, but you can also make your own by mixing your favorite dried herbs.

Red chili flakes — Only add these if you’d like your soup to have a bit of a kick.

Tomato paste — You could use sun-dried tomato paste for a more intense and rich tomato flavor.

Chickpeas — These add both protein and texture to the soup. I typically use drained and rinsed canned chickpeas for convenience.

For even more texture, roast some chickpeas in the oven or in the air fryer and use them as “croutons” to garnish individual bowls when serving.

Potatoes — I like to use Yukon Gold or Russets in this soup because they have a creamy texture and act as a natural thickener for the soup.

Coconut cream — This adds extra creaminess to the soup without using dairy. If you don’t have coconut cream, you can use the creamy, thick top of a can of coconut milk instead.

Sundried tomatoes — These are a must for that authentic Italian vibe! If you’re using sun-dried tomatoes packed in oil, make sure you drain them well before adding them to the soup.

Black kale (cavolo nero) — I absolutely love Tuscan kale in soups like this, but if you’re not a fan, regular kale, Swiss chard, or spinach are all great substitutes.

How to make creamy Tuscan chickpea soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.

Add the garlic, Italian seasoning, and red chili flakes and cook for another minute.

Stir in the tomato paste, and then add the chickpeas, potatoes, and vegetable stock.

Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender.

If you want your soup to be creamier, remove a portion of the soup and blend until smooth, then return it to the pot.

Stir in the coconut cream, sundried tomatoes and black kale. Simmer for another 3-5 minutes or until the kale is wilted.

Adjust the seasoning with salt and pepper to taste, and serve hot with a chunk of your favorite crusty bread.

Leftovers and storage

• Cool the soup completely and then transfer it to an airtight container. It will keep well in the fridge for up to 3-4 days.
• Reheat the soup in a pan over medium heat, stirring occasionally, until heated through. If it looks a bit too thick, add a little water or stock.
• This chickpea soup freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Tips for making the best creamy Italian chickpea soup

• I like to serve this soup with freshly baked crispy rosemary focaccia, but it’s also great with any kind of crusty bread, toasted bread, or even garlic bread.
• Add a squeeze of fresh lemon juice before serving to brighten up the flavors.
• If you’re not necessarily making this soup vegan, you can use heavy cream instead of coconut milk. Alternatively, almond or oat cream works well, too.
• Sprinkle some freshly grated (plant-based) Parmesan cheese on each bowl before serving.

If you liked this Tuscan chickpea soup recipe, you might also like some of my other easy vegan soup recipes:

• Tuscan White Bean and Kale Soup (Ribollita)
• Vegetable Detox Soup
• Curried Lentil Soup
• Chunky Zucchini Soup with White Beans
• Red Lentil Potato Soup with Lemon

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