Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 large lemon (juice and zest); 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup coconut milk (or any plant-based milk); Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making this Creamy Lemon Chickpea Soup especially on chilly days. It has a bright flavor that lifts my spirits and a cozy texture that warms my soul. The balance of creamy chickpeas and zesty lemon always leaves me feeling refreshed yet satisfied. Each time I prepare it, I find new ways to enhance its flavors, like adding extra herbs or a dash of spice. It's truly a simple yet delightful dish that showcases how comforting a vegan soup can be.

Created by

Stella Cameron

Last updated on 2026-01-18T13:16:14.588Z

When I first experimented with this Creamy Lemon Chickpea Soup, I was surprised by how the bright citrus notes complemented the earthiness of the chickpeas. I used fresh lemon juice and zest to elevate the flavors, and it made all the difference! I also discovered that adding a subtle touch of garlic adds depth without overpowering the lemon.

The cooking method I chose involves slowly simmering the ingredients, which allows the flavors to meld beautifully. For an extra creamy texture, I like to blend a portion of the soup and then mix it back in, creating a luscious consistency that's both filling and refreshing.

        Why You Will Love This Recipe
        Bright and refreshing lemon flavor that enlivens each spoonful
Creamy texture that is comforting and satisfying
Quick and easy to prepare, perfect for busy weeknights

      

Understanding the Ingredients

The star of this Creamy Lemon Chickpea Soup is undoubtedly the chickpeas. Not only do they contribute plant-based protein and fiber, but they also lend a creamy texture that's crucial for a satisfying soup. Opt for canned chickpeas for convenience, but if you have dried chickpeas, soak and cook them beforehand to enhance the flavor and consistency. When using canned, always rinse them well to remove excess salt and starch, which can alter the soup's taste.

Using fresh lemon juice and zest in this recipe is essential to achieve a bright, zesty flavor that cuts through the creaminess of the soup. The zest adds an extra aromatic quality that's often missed when using bottled lemon juice. If fresh lemons aren’t available, bottled lemon juice can work in a pinch, but be aware that the taste won't be as vibrant, so adjust to your preference.

Coconut milk brings a rich creaminess that complements the lemon perfectly. For those avoiding coconut, any plant-based milk can be used; just ensure it has a full-fat option for the best creaminess. Almond milk will create a lighter soup, while oat milk may contribute a slightly sweet taste. It’s crucial to add the milk towards the end of cooking to prevent it from curdling.

Cooking Techniques

When sautéing the onions, look for them to turn translucent and slightly golden, which indicates they are ready for the next ingredients. This step builds a foundation of flavor, so don't rush it. If you're short on time, you can skip the sautéing, but cooking the onions and garlic deeply enhances the overall taste of the soup.

Incorporating the immersion blender directly into the pot is not only convenient but also prevents excess dishes. When blending, aim for a consistency where some chickpeas remain whole for textural variety. If you prefer an extra creamy soup, blend more thoroughly, but remember that leaving some chunks adds heartiness to each bowl.

Simmer the soup instead of boiling it vigorously to allow the flavors to meld without evaporating too much moisture. A gentle simmer allows the aromatics and spices—like thyme and smoked paprika—to fully infuse into the broth over about 25 minutes. Keep an eye on it, stirring occasionally to prevent sticking at the bottom.

Ingredients

Gather your ingredients for a delicious soup!

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 large lemon (juice and zest)
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup coconut milk (or any plant-based milk)
Fresh parsley for garnish

Make sure everything is ready to go before you start cooking!

Instructions

Let’s get cooking!

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and carrots, cooking for an additional 3 minutes until fragrant.

Combine the Ingredients

Add the chickpeas, vegetable broth, lemon juice, lemon zest, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes.

Blend and Add Milk

Once cooked, use an immersion blender to puree part of the soup for a creamy texture, leaving some chunks for heartiness. Stir in the coconut milk and let it heat through for 5 minutes.

Serve

Ladle the soup into bowls, garnish with fresh parsley, and enjoy the delightful flavors!

Enjoy your delicious creamy soup!

Pro Tips

For extra flavor, consider adding a pinch of red pepper flakes for heat. You can also garnish with a dollop of vegan yogurt for creaminess.

Storage and Make-Ahead Tips

This Creamy Lemon Chickpea Soup can be made ahead of time and stored in the refrigerator for up to four days. When you're ready to eat, simply reheat on the stove over medium heat, adding a splash of water or plant milk to loosen the consistency if it has thickened too much during storage.

If you want to freeze the soup, allow it to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to three months. To reheat, thaw overnight in the fridge and then warm on the stovetop, stirring gently to maintain the creamy texture.

For best results, avoid adding the coconut milk before freezing. Instead, stir in the milk after you’ve reheated the soup for a creamier finish. If you plan on freezing the soup, consider leaving out the lemon juice as well and adding it fresh after reheating to retain its bright flavor.

Serving Suggestions

This soup pairs wonderfully with crusty bread or a side salad for a complete meal. Consider serving it alongside a simple arugula salad dressed with lemon vinaigrette to complement the soup's bright flavors. For extra texture, you could also top the soup with toasted pine nuts or homemade croutons.

If you're looking to bulk up the meal further, serve it over a bed of quinoa or brown rice. The nutty flavors in the grains meld beautifully with the creamy soup, adding additional protein and fiber to your dish. This makes it a hearty option for lunch or dinner.

Feel free to experiment by adding different spices or herbs based on your preference. A pinch of cayenne can introduce a gentle heat, while fresh dill or cilantro can add an interesting twist. Try adjusting the flavor profile to make the soup your own with favorite seasonings or added veggies like spinach or kale for more greens!

Questions About Recipes

→ Can I make this soup in advance?

Yes, this soup stores well in the fridge for up to 3 days. You can also freeze it for up to a month.

→ Can I use dried chickpeas?

Absolutely! Just soak and cook them before adding to the soup.

→ What can I use instead of coconut milk?

Any plant-based milk such as almond or oat milk can work, but it may alter the creaminess slightly.

→ Is this soup gluten-free?

Yes, as long as your vegetable broth is gluten-free, this recipe is safe for a gluten-free diet.