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 cans (15 oz each) chickpeas, drained and rinsed; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 medium potato, diced; Juice and zest of 1 lemon; 1 teaspoon cumin; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making Creamy Lemon Chickpea Soup, especially during the chilly months when I crave something warm and comforting. This recipe combines the earthiness of chickpeas with the bright flavor of lemon and a creamy texture that warms you from the inside out. It’s quick to whip up and is perfect for a cozy dinner or a lunchtime boost. The combination of spices and fresh herbs creates a delightful harmony that makes this dish truly irresistible.

Created by

Natalie Briggs

Last updated on 2026-01-18T13:10:17.396Z

In my kitchen, this Creamy Lemon Chickpea Soup has become a staple recipe. When I first tried it, I was amazed at how the simple ingredients transformed into such a rich and flavorful bowl. The trick is to blend a portion of the chickpeas to create a smooth base while leaving some whole for texture. This method gives the soup a creamy feel without needing any dairy!

What I love most about this soup is how adaptable it is. Sometimes, I add a handful of spinach for extra nutrients or swap out the spices based on what's in my pantry. The lemon really brightens it up, making it feel fresh and vibrant. You’ll find yourself going back for seconds!

        Why You Will Love This Recipe
        Bright and zesty lemon flavor that elevates the dish
Creamy texture gives a satisfying mouthfeel
Quick to prepare, perfect for weeknight meals

      

Understanding Ingredients

The star of this Creamy Lemon Chickpea Soup is undoubtedly the chickpeas, which provide a rich source of protein and fiber. Using canned chickpeas saves you time, but if you opt for dried ones, be sure to soak and cook them thoroughly to achieve the right texture. They should be tender yet firm to hold their shape during blending, lending a hearty element to the soup.

Another key ingredient is the potato. It not only adds starch, which contributes to the creaminess of the final soup but also provides a subtle flavor that complements the chickpeas. Feel free to experiment with different types of potatoes; however, Yukon gold potatoes are ideal for a buttery texture, while russets will yield a fluffier consistency.

Making the Soup

When sautéing the onions and garlic, aim for a medium heat that allows the onions to become translucent without browning. This step is crucial, as overcooking them can introduce a bitter flavor to the soup. After about 5 minutes, when they are glossy and fragrant, you’ll know it’s time to add the chickpeas and potatoes.

Blending half of the soup creates a delightful contrast between the creamy base and the whole chickpeas, enhancing both texture and flavor. If using a countertop blender, allow the soup to cool slightly; this prevents splattering and ensures a smoother blend. Always return the blended portion to the pot before finishing with lemon juice to preserve its zesty brightness.

Ingredients

Ingredients for Creamy Lemon Chickpea Soup

2 cans (15 oz each) chickpeas, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 medium potato, diced
Juice and zest of 1 lemon
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Sauté the base ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Add the chickpeas and potato

Stir in the chickpeas, diced potato, cumin, salt, and pepper. Cook for an additional 2 minutes.

Pour in the broth

Add the vegetable broth, bring to a boil, and then reduce the heat. Simmer for 15 minutes, until the potatoes are tender.

Blend the soup

Using an immersion blender, purée about half of the soup until smooth. If using a countertop blender, let it cool slightly before blending in batches.

Finish with lemon

Stir in the lemon juice and zest, adjusting seasoning as necessary. Heat through and serve garnished with fresh parsley.

Pro Tips

For added creaminess, consider stirring in a dollop of plain Greek yogurt before serving. You can also substitute sweet potato for the regular potato for a subtle sweetness.

Serving Suggestions

To elevate your serving experience, consider pairing this soup with crusty bread or a light salad. A drizzle of extra virgin olive oil on top just before serving adds a luxurious finish, while a sprinkle of red pepper flakes introduces a gentle kick. You can also serve it alongside lemon wedges for an additional splash of vivid flavor.

For a garnish, fresh parsley not only adds a pop of color but also complements the soup’s bright ingredients beautifully. If you have other herbs on hand like cilantro or basil, feel free to sprinkle those on top as well for a fresh twist.

Storage and Reheating

This soup is perfect for meal prep; it stores well in the refrigerator for up to 5 days. To keep it fresh, allow the soup to cool completely before transferring it to an airtight container. If you find the soup thickening too much in the fridge, a splash of veggie broth or water during reheating can restore its creamy consistency.

For longer-term storage, this soup can also be frozen. Divide it into portions and freeze in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove over low to medium heat, stirring frequently to maintain its smooth texture.

Questions About Recipes

→ Can I use dried chickpeas?

Yes, you can! Soak and cook the dried chickpeas beforehand, then use them in the recipe.

→ How can I make this soup vegan?

This recipe is naturally vegan, just ensure the vegetable broth is from a reliable source.

→ Can I freeze the soup?

Absolutely! The soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

→ What can I serve with this soup?

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