Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 large lemon, juiced and zested; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon Chickpea Soup! It has become a staple in my kitchen, especially on chilly days when I need something warm and comforting. The combination of zesty lemon and hearty chickpeas creates a delightful balance that warms the soul. Plus, it's quick to prepare and incredibly satisfying. I often find myself reaching for that second bowl, relishing its creamy texture. If you enjoy vibrant flavors and nourishing meals, this recipe is a must-try for your collection!

Created by

Freya Cooper

Last updated on 2026-01-15T12:52:11.013Z

When I first made this Creamy Lemon Chickpea Soup, I was amazed at how such simple ingredients could create such a rich flavor. The trick is using a good quality vegetable broth and fresh lemon juice. Incorporating the chickpeas not only adds protein but also enhances the soup's texture, making it satisfying. I love experimenting by adding a sprinkle of smoked paprika for an extra depth of flavor!

Another key tip is to blend a portion of the soup to achieve that creamy consistency without the need for heavy cream. It allows the chickpeas to shine through while still being velvety. I always garnish with fresh herbs, giving it a pop of color and freshness!

        Why You'll Love This Soup
        Zesty lemon flavor that brightens your day
Creamy texture without heavy cream
Quick and easy to make for any occasion
Nutritious and filling with chickpeas as a base

      

Understanding the Flavor Profile

The combination of lemon and chickpeas in this soup offers a unique flavor experience that balances acidity and earthiness. The acidity from the lemon not only provides brightness but also complements the creaminess of the chickpeas, enhancing their natural nutty flavor. When adding lemon juice and zest, make sure to taste as you go; you might find that an extra squeeze of lemon elevates the entire dish, making it even more refreshing.

Ground cumin is another key player, contributing warmth and depth to the soup. It's best to toast the cumin lightly in the pot after adding the olive oil and onion, as this will release its essential oils and heighten its flavors. Keep an eye on it to avoid burning, aiming for a fragrant aroma that signals it's ready for the next steps.

Texture and Consistency Tips

Blending the soup to a creamy consistency is crucial for achieving the right mouthfeel. I recommend using an immersion blender for convenience, but if you opt for a regular blender, ensure you let the soup cool slightly before transferring it in batches. Hot liquids can expand and create pressure, risking burns and messes. Blend until it reaches a creamy texture while leaving some chickpeas whole for variation; this adds a delightful bite to every spoonful.

Once blended, the thickness of your soup can be adjusted. If it seems too thick for your liking, you can gradually add more vegetable broth until it reaches your desired consistency. Conversely, if it's too thin, let it simmer uncovered for an additional few minutes to allow some evaporation.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 large lemon, juiced and zested
1 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute, ensuring it doesn't burn.

Add Chickpeas and Broth

Add the drained chickpeas, vegetable broth, lemon juice, and ground cumin to the pot. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Blend the Soup

Using an immersion blender (or regular blender in batches), blend the soup until smooth, leaving some chickpeas whole for texture. Adjust seasoning with salt and pepper.

Serve and Garnish

Ladle the soup into bowls and garnish with lemon zest and fresh parsley before serving.

Pro Tips

For an extra touch, drizzle a little olive oil on top before serving. Additionally, feel free to add other vegetables like spinach or carrots for added nutrition.

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup is perfect for meal prep! I often make a double batch and store it in an airtight container in the refrigerator for up to five days. The flavors continue to meld and deepen overnight, making it an even more comforting option for busy lunches or dinners during the week.

If you want to store it for longer, consider freezing the soup in portioned containers. It will keep well in the freezer for up to three months. Just remember to leave some space at the top of each container, as liquids expand when frozen. Thawing can be done overnight in the refrigerator or directly in a pot over low heat, stirring occasionally until heated through.

Serving Suggestions

For an extra punch of flavor, serve the soup with a dollop of yogurt or a drizzle of olive oil on top, followed by a sprinkle of fresh parsley or even some chili flakes for a touch of heat. This not only enhances the presentation but also adds creaminess and complexity to each bowl.

Pair the soup with crusty bread or a light salad to make a wholesome meal. The bread is especially wonderful for dipping, soaking up the creamy broth and adding an enjoyable textural contrast. Don't forget to serve extra lemon wedges on the side; a squeeze of fresh lemon over each bowl can brighten the flavors even more.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can make this soup a day in advance. Just store it in the refrigerator, and reheat before serving.

→ Can I freeze this soup?

Absolutely! Let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 2 months.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or even a grain bowl for a more substantial meal.

→ Is this soup vegan?

Yes, this Creamy Lemon Chickpea Soup is entirely vegan and made without any dairy.