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Creamy Tuscan Chickpea Soup Recipe

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3.9 from 14 reviews

This creamy and flavorful Chickpea Soup recipe is a comforting meal perfect for any season. Combining protein-rich chickpeas with aromatic herbs, sundried tomatoes, and creamy coconut milk, this soup offers a deliciously thick texture with a fresh spinach twist. It’s easy to prepare in about 30 minutes and makes a nutritious, vegan-friendly dish that serves four.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons tomato paste
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 3-4 cups low sodium vegetable broth

Additional Ingredients

  • 1/3 cup sundried tomatoes in oil, chopped
  • Juice of 1/2 lemon
  • 1 cup full-fat coconut milk (canned) or 1/2 cup heavy cream (non-dairy options available)
  • 2-3 cups fresh spinach
  • Salt and black pepper to taste

For Garnish

  • Fresh basil leaves

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
  2. Simmer the Base: Stir in the chickpeas and tomato paste. Pour in the vegetable broth and mix well. Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 15 minutes, allowing flavors to blend.
  3. Blend Half the Soup: Use an immersion blender or a regular blender to puree about half the soup until smooth and creamy. This step thickens the soup while maintaining chickpea texture in the remaining portion.
  4. Add Final Ingredients: Stir in chopped sundried tomatoes, lemon juice, coconut milk or cream, and fresh spinach. Allow the soup to simmer for another 5-10 minutes until the spinach wilts and flavors meld. Season with salt and black pepper to taste.
  5. Serve & Garnish: Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm, optionally with toasted bread on the side for a complete meal.

Notes

  • Adjust red pepper flakes according to your heat preference.
  • For a thicker soup, blend more of the chickpea mixture.
  • Use canned coconut milk for richness, or substitute with heavy cream for a non-vegan version.
  • Sundried tomatoes in oil add depth; if using dry, rehydrate in warm water first.
  • Serve with crusty or toasted bread for a heartier meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://iamstarved.com/creamy-tuscan-chickpea-soup-recipe/