Creamy, rich and full of flavour, this Marry Me Chickpea Soup is made with chickpeas, sun-dried tomatoes, spinach and a delicious creamy tomato broth. It's an easy and comforting meal that's perfect for a cosy dinner!
Here's another delicious Marry Me recipe to add to the collection! After making my Marry Me Butter Beans, I wanted to try something similar with chickpeas and turn it into a creamy, comforting soup.
This soup has all those delicious flavours I love: sun-dried tomatoes, garlic, herbs, a little chilli and a rich, creamy tomato broth. The chickpeas make it hearty and filling, while the spinach and vegan Parmesan finish everything off perfectly.
If you loved my Marry Me Butter Beans, I think you're going to love this one too!
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marry me chickpea soup
This Marry Me Chickpea Soup is creamy, rich and packed with flavour, but it's still really simple to make. The chickpeas simmer in a creamy tomato broth with sun-dried tomatoes, garlic and herbs, creating a hearty soup that's perfect for an easy dinner.
I also love that you can make everything in one pot. Once the spinach and vegan Parmesan are added at the end, you have a delicious and comforting meal ready to serve.
Watch the Recipe Video
Want to see how I make this Marry Me Chickpea Soup? I've put together a quick video showing you how it all comes together.
why you'll love it
- Creamy and comforting: The rich, creamy tomato broth makes this soup perfect when you want something warm and comforting.
- Full of flavour: Sun-dried tomatoes, garlic, herbs and a little chilli give this soup so much flavour.
- Hearty and filling: The chickpeas make it a satisfying meal on their own.
- Easy to make: Everything comes together in one pot, making it perfect for an easy weeknight dinner.
- Perfect for Marry Me fans: If you love those creamy, rich Marry Me flavours, you'll definitely want to try this chickpea version.
What You Need to Make Marry Me Chickpea Soup
You only need a few simple ingredients to make this creamy Marry Me Chickpea Soup:
- Chickpeas – I use two cans of chickpeas for a hearty and filling soup.
- Sun-dried tomatoes – These add so much flavour and give the soup that delicious Marry Me taste.
- Tomato paste – Helps create a rich tomato base.
- Onion and garlic – The base of the soup and a must for all those savoury flavours.
- Dried oregano and basil – Add a lovely Italian-inspired flavour.
- Chilli flakes – I like adding a little chilli for some gentle heat.
- Vegetable broth – Creates the base of the soup and helps everything come together.
- Plant-based cream – Makes the soup creamy and rich.
- Vegan Parmesan – Adds a savoury, cheesy flavour.
- Fresh spinach – Adds colour and a little freshness to the creamy soup.
- Lemon juice – A small squeeze at the end balances the richness and brings all the flavours together.
- Butter - For cooking. It also makes the soup creamier.
- Salt and black pepper – To taste.
For the full list of ingredients and exact quantities, please see the recipe card at the end of this post.
how to make marry me chickpea soup
Here's how to make this easy and delicious Marry Me Chickpea Soup
- Heat the butter in a large pot over medium heat. Add the diced onion with a pinch of salt and pepper and cook until softened. Add the garlic, chilli flakes, oregano and basil, then cook for another minute until fragrant.
- Stir in the tomato paste and chopped sun-dried tomatoes and cook for a couple of minutes. This helps bring out the rich flavour of the tomatoes and creates a delicious base for the soup.
- Pour in the vegetable broth and plant-based cream and stir everything together. Cook over medium heat until the soup starts to gently simmer. Once the soup starts simmering, add the drained chickpeas and stir everything together. Let the soup simmer gently for 15–20 minutes, allowing the chickpeas to warm through and soak up all the delicious flavours.
- Stir in the vegan Parmesan until melted and combined. Add the spinach and cook until wilted. Finish with a squeeze of lemon juice and season with salt and black pepper to taste.
Serve the soup warm with some fresh basil or extra vegan Parmesan if you like. For the perfect side, try it with my Cheesy Garlic Bread — it's delicious for dipping into the creamy tomato broth.
If you prefer your soup to be thicker and creamier, you can start with 600 ml of vegetable broth and add more later if needed. I used 750 ml for a slightly lighter, more soup-like consistency.
top tips
- Adjust the broth to your preference: If you prefer a thicker and creamier soup, start with 600 ml of vegetable broth and add more if needed. For a lighter, more soup-like consistency, use 750 ml.
- Let the tomato paste cook: Give the tomato paste and sun-dried tomatoes a couple of minutes in the pot before adding the liquid. This helps develop a much richer flavour.
- Don't boil the cream: Once you add the broth and plant-based cream, keep the soup at a gentle simmer rather than letting it boil vigorously.
- Taste before serving: Sun-dried tomatoes and vegan Parmesan can both be quite salty, so taste the soup before adding more salt.
- Finish with lemon juice: A little lemon juice at the end helps balance the creamy richness and brings all the flavours together.
how to store it
Store any leftover Marry Me Chickpea Soup in an airtight container in the refrigerator for up to 3 days.
When you're ready to eat it, reheat the soup gently on the stovetop or in the microwave until heated through. If it has thickened in the fridge, add a small splash of water while reheating to loosen it.
More easy soup recipes
- Potato Carrot Soup
- Creamy Vegan Roasted Tomato Soup
- Creamy Vegan Mushroom Soup
- One-Pot Vegan Lentil Soup
- Butternut Squash and Carrot Soup
Marry Me Chickpea Soup
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Description
A creamy, comforting chickpea soup made with sun-dried tomatoes, garlic, spinach and vegan Parmesan. This easy one-pot soup is full of rich Marry Me flavours and makes a delicious weeknight meal.
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 5 garlic cloves, minced
- 1 tsp chilli flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 80 g sun-dried tomatoes, chopped
- 750 ml vegetable broth
- 250 ml plant-based cream
- 2 cans chickpeas, drained and rinsed
- 65 g fresh spinach
- 50 g vegan Parmesan
- Salt and black pepper, to taste
- 1 tbsp lemon juice
Instructions
- Heat the butter in a large pot over medium heat. Add the diced onion with a pinch of salt and pepper and cook until softened.
- Add the garlic, chilli flakes, basil and oregano and cook for about 1 minute, until fragrant.
- Stir in the tomato paste and sun-dried tomatoes and cook for 2–3 minutes.
- Pour in the vegetable broth and plant-based cream. Stir everything together and cook over medium heat until the soup starts to gently simmer.
- Once the soup is simmering, add the drained chickpeas. Stir and let the soup simmer gently for 15–20 minutes.
- Stir in the vegan Parmesan until melted and combined. Add the spinach and cook until wilted.
- Finish with the lemon juice and season with salt and black pepper to taste.
Serve the soup warm with some fresh basil or extra parmesan if you like. For the perfect side, try it with my Cheesy Garlic Bread.
Notes
If you prefer a thicker and creamier soup, you can start with 600 ml of vegetable broth and add more later if needed. I used 750 ml for a slightly lighter, more soup-like consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian-inspired
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