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Marry Me Chickpea Soup: The Creamy Vegan Comfort Dish

A close-up of a bowl of creamy, orange-hued marry me chickpea soup garnished heavily with fresh chopped parsley and whole chickpeas.
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Create this incredibly flavorful and satisfying Marry Me Chickpea Soup. This recipe delivers a rich, creamy texture without dairy, making it a perfect, simple one-pot weeknight dinner or a soup worthy of a date night.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 4 cups vegetable broth (low sodium preferred)
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
  4. Add the rinsed chickpeas to the pot. Reduce the heat to low, cover partially, and let the soup simmer for 15 minutes to allow the flavors to combine.
  5. While the soup simmers, prepare the creamy base: Place the soaked and drained cashews into a high-speed blender with about 1/2 cup of the hot broth from the simmering soup. Blend until completely smooth and creamy. This creates your dairy-free cream.
  6. Pour the cashew cream mixture into the soup pot. Stir well to combine.
  7. Use an immersion blender to blend about one-third of the soup directly in the pot, or carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot. This step thickens the soup and creates a savory chickpea puree texture without making it fully smooth.
  8. Stir in the salt, pepper, and lemon juice. Taste the soup and adjust seasoning as needed.
  9. Serve hot, garnished with fresh parsley. This soup tastes amazing the next day.

Notes

  • For the creamiest texture, ensure your cashews are soaked thoroughly. If you do not have cashews, you can substitute with 1/2 cup of full-fat canned coconut milk (the thick cream from the top of the can) for richness, though the flavor profile will change slightly.
  • This recipe relies on pantry staples, making it a delicious pantry staple soup option.
  • If you want a thicker stew consistency, reduce the vegetable broth amount by 1 cup.

Nutrition

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