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Marry Me Chickpea Soup: The Best Ever Creamy Vegan Comfort Food

Close-up of a white bowl filled with creamy Marry Me Chickpea Soup, topped with fresh parsley and sun-dried tomatoes.
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This Marry Me Chickpea Soup recipe delivers a rich, savory, and deeply satisfying meal that is easy to make in one pot. It achieves a creamy texture perfect for a hearty weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups vegetable broth
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup full-fat coconut milk or heavy cream alternative
  • 1/4 cup nutritional yeast (for vegan parmesan flavor)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes, if using. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
  4. Add the rinsed chickpeas and chopped sun-dried tomatoes. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to meld.
  6. Remove about 1 cup of the soup mixture and blend it using an immersion blender or standard blender until completely smooth. Return the blended portion to the pot. This step creates the creamy texture.
  7. Stir in the coconut milk (or cream alternative) and nutritional yeast. Heat through gently for 2 minutes, but do not boil.
  8. Stir in the fresh lemon juice. Taste the soup and season generously with salt and black pepper.
  9. Serve hot, garnished with fresh parsley. This soup is worthy of a proposal taste test.

Notes

  • For a thicker stew consistency, reduce the vegetable broth to 3 cups.
  • If you are not keeping this recipe vegan, you can substitute 1/4 cup grated Parmesan cheese for the nutritional yeast.
  • This soup tastes even better the next day, making it a great option for meal prepping.

Nutrition

Find it online: https://delicerecipe.com/marry-me-chickpea-soup-recipe/