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Creamy garlic chickpea soup in a white bowl is garnished with fresh herbs, showcasing its dreamy and easy preparation.

Dreamy Garlic Chickpea Soup

This Creamy Garlic Chickpea Soup is a quick, easy, and comforting meal perfect for busy weeknights. Packed with plant-based protein and bursting with garlicky flavor, it's a satisfying and versatile recipe that can be adapted to your preferences.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2025
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 4-6 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream or coconut milk for vegan
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste
  • 1/2 teaspoon paprika
  • Optional garnishes: fresh parsley, a drizzle of olive oil, a sprinkle of paprika, a dollop of Greek yogurt

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Measuring spoons and cups
  • Cutting board
  • Knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
  4. Add the drained and rinsed chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup to a regular blender in batches and blend until smooth (be careful with hot liquids!).
  6. Stir in the heavy cream and lemon juice. Season with salt, pepper, and paprika to taste.
  7. Heat through gently, but do not boil.
  8. Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and a sprinkle of paprika, if desired.
  9. Serve immediately and enjoy!

Notes

For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce. Feel free to add other vegetables like carrots, celery, or zucchini for a heartier soup. If you're freezing the soup, blend it before adding the cream. Add the cream after thawing and reheating. Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of vegetable broth or water to thin it out if it has thickened in the refrigerator.