Ingredients

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat; sauté onions and celery until lightly caramelized, about 8–10 minutes. Add chickpeas; cook for another 2–3 minutes.
  2. Deglaze the pot with white wine, scraping up browned bits from the bottom; simmer briefly until slightly reduced.
  3. Add tomatoes (with juices), vegetable broth, bay leaves, and black pepper; bring to a boil, then reduce heat and simmer gently 15–20 minutes.
  4. Remove bay leaves. Temper heavy cream with a little hot soup, then slowly stir tempered cream into the soup off the heat to prevent curdling. Add fresh basil and parsley; warm gently without boiling.
  5. Whisk in the optional nutritional yeast until dissolved for a fuller savory finish.

Plating & Garnishing

  • Base: Ladle the creamy soup into warmed bowls.
  • Finish: A swirl of olive oil, a few torn basil leaves, and a crack of black pepper.

Safety & Quality: Cool this batch in shallow containers within 2 hours to ensure longevity. Store leftovers in the fridge for 3–4 days.