Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 large lemon, juiced and zested; 1 cup coconut milk; 2 tablespoons olive oil; Salt and pepper to taste; Optional: fresh herbs for garnish

Highlighted under: Quick & Easy

I absolutely love making this Creamy Lemon Chickpea Soup, especially on chilly days when I'm craving something warm and comforting. The bright flavors of lemon combined with the earthiness of chickpeas create a delightful balance that warms the soul. Preparing this soup is a simple process, and I usually have all the ingredients on hand. It's a go-to option for a healthy yet indulgent meal that my whole family enjoys.

Created by

Maribel Hayes

Last updated on 2026-01-18T14:37:06.830Z

Making the Creamy Lemon Chickpea Soup has been a project I look forward to, especially when I want something light yet satisfying. The trick to making it creamy without heavy cream is blending the chickpeas with a bit of the broth, which adds that luscious texture and depth. This keeps the soup rich while still being healthy.

One of the best things about this recipe is its versatility. You can easily add spinach or kale for more greens, or throw in some quinoa for extra protein. I often find myself experimenting with spices too—cumin or smoked paprika adds an amazing aroma that elevates the flavors even more.

        Why You'll Love This Recipe
        Bright and refreshing lemon flavor that awakens the taste buds
Creamy texture that's entirely plant-based and nutritious
Loaded with protein and fiber for a filling meal
Quick and easy to prepare, perfect for busy weeknights

      

Understanding the Ingredients

The primary ingredient in this soup is chickpeas, which not only contribute a hearty texture but also pack a nutritional punch. They’re rich in protein, making them an ideal choice for a filling, plant-based meal. When using canned chickpeas, be sure to rinse them thoroughly to remove excess sodium and any canned taste. If you're looking for a different texture, you can substitute them with cooked lentils, which will still provide protein while having a slightly different flavor profile.

Coconut milk plays a crucial role in this recipe, adding creaminess without the need for dairy. Be sure to choose a full-fat coconut milk for the richest flavor and texture. If you're looking to reduce calories, light coconut milk works fine, but it may yield a thinner consistency. For a nut-free option, try using oat milk instead; it will still provide a creamy texture while keeping the soup light and airy.

The Cooking Process

Sautéing the onions until they're translucent is not just a flavor step but also a visual cue that tells you they are ready to release their natural sugars. Keep an eye on the garlic to avoid burning it, which can introduce a bitter taste. If you find the garlic browning quickly, lower your heat slightly. This technique enhances the base of the soup, laying a strong, aromatic foundation for the dish.

While simmering the ingredients for 15 minutes, you should see the soup bubbling gently. This duration helps the flavors meld beautifully — it’s important not to rush this step. If you're in a pinch for time, even a 10-minute simmer will suffice, but the flavor depth may be less pronounced. Always taste before blending; this is your chance to adjust the acidity with a bit more lemon juice or salt, enhancing the overall flavor profile.

Ingredients

For the Soup

1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 large lemon, juiced and zested
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Optional: fresh herbs for garnish

Instructions

Sauté the Base

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.

Combine Ingredients

Add the chickpeas, vegetable broth, lemon juice, and lemon zest to the pot. Bring the mixture to a boil, then reduce to a simmer for 15 minutes to allow flavors to meld.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the mixture or leave it as is for a creamy consistency.

Finish and Serve

Stir in the coconut milk and season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Pro Tips

For an extra touch, try adding a teaspoon of smoked paprika or a pinch of red pepper flakes for some heat. The soup can also be stored in the refrigerator for up to three days and freezes well.

Storing and Reheating Tips

This Creamy Lemon Chickpea Soup is perfect for meal prepping! After cooling, store it in an airtight container in the refrigerator for up to 4 days. If you plan to freeze it, make sure to leave out the coconut milk until reheating, as it can separate when frozen. When ready to eat, simply thaw it in the fridge overnight and reheat over low heat on the stove for best results.

When reheating, if the soup thickens too much, add a splash of vegetable broth or water to achieve your desired consistency. Stir it gently and let it warm up slowly to ensure the flavors meld. It’s a great time to taste it again; you might need to adjust the seasoning slightly.

Variations and Serving Suggestions

I love to experiment with this soup by adding different veggies, such as spinach or kale, during the last few minutes of simmering. This not only boosts the nutritional value but also adds a beautiful touch of color. For a bit of heat, consider stirring in a pinch of red pepper flakes or a drizzle of sriracha just before serving to elevate the flavor.

Serving suggestions are endless! Pair this soup with a crusty loaf of bread for a comforting meal or serve it alongside a fresh salad for a lighter dinner. For a gourmet touch, finish each bowl with a swirl of high-quality olive oil and a sprinkle of toasted seeds or nuts for added crunch and flavor contrast.

Questions About Recipes

→ Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to three days, or freeze it for future meals.

→ Can I substitute coconut milk?

Absolutely! You can use any plant-based milk like almond or soy milk, but keep in mind this may alter the creaminess.

→ Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free!

→ What can I serve with this soup?

It pairs wonderfully with crusty bread or a side salad for a complete meal.