Creamy Vegan Chickpea Soup

Creamy Vegan Chickpea Soup is a nourishing, flavorful, and comforting plant-based dish that combines hearty chickpeas, vibrant vegetables, and aromatic herbs in a silky broth. It’s a satisfying meal that’s easy to make, rich in protein and fiber, and completely dairy-free—perfect for chilly days or cozy weeknight dinners.

Why You’ll Love This Recipe

This soup delivers all the comfort of a creamy dish without any cream. The chickpeas and vegetables blend beautifully with a seasoned broth to create a luscious texture and rich taste. It’s ideal for vegans and non-vegans alike, offering wholesome ingredients, easy prep, and a satisfying depth of flavor that makes it a repeat favorite. Plus, it’s perfect for meal prep and freezes well.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked chickpeas (or canned, drained and rinsed)
• Yellow onion
• Garlic cloves
• Carrots
• Celery
• Olive oil
• Vegetable broth
• Fresh thyme and rosemary
• Bay leaves
• Lemon juice
• Nutritional yeast
• Coconut milk or cashew cream (for added creaminess)
• Spinach or kale (optional)
• Salt and pepper to taste

directions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
3. Stir in garlic, thyme, rosemary, and bay leaves. Cook until fragrant.
4. Add chickpeas and vegetable broth. Bring to a simmer and cook for 15–20 minutes.
5. Remove bay leaves. Transfer half of the soup to a blender and blend until smooth.
6. Return blended soup to the pot, stir to combine, and add coconut milk or cashew cream.
7. Simmer for a few more minutes. Adjust seasoning with salt, pepper, and lemon juice.
8. Add leafy greens if using, and stir until wilted. Serve hot.

Servings and timing

This recipe serves 4 to 6 people. The total preparation and cooking time is approximately 40 minutes, including 10–15 minutes of prep and 25–30 minutes of cooking.

Variations

• Spicy version: Add red pepper flakes or a dash of cayenne pepper.
• Different legumes: Substitute chickpeas with white beans or lentils.
• Low-fat option: Skip the coconut milk or use a light version.
• Add grains: Stir in cooked quinoa or rice for extra heartiness.
• Green boost: Add kale, spinach, or Swiss chard at the end for a nutrient boost.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over low-medium heat or in the microwave, adding a splash of water or broth if needed. This soup also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use dried chickpeas?

Yes, just soak and cook them beforehand until tender.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free.

What can I use instead of coconut milk?

Cashew cream, oat milk, or almond milk can work as dairy-free alternatives.

Can I blend the whole soup?

Yes, if you prefer a smoother texture, blend all of it until creamy.

How do I make it thicker?

Blend more of the soup or reduce the liquid slightly while simmering.

Can I add pasta to this soup?

Yes, small pasta shapes can be added for a more filling version.

What herbs work best?

Fresh thyme and rosemary add the best flavor, but you can substitute with dried if needed.

Is this soup good for meal prep?

Absolutely. It stores and reheats well for multiple meals.

Can I use an immersion blender?

Yes, it’s a convenient tool to blend part of the soup directly in the pot.

How can I make it more protein-rich?

Add cooked quinoa or double the amount of chickpeas for extra protein.

Conclusion

Creamy Vegan Chickpea Soup is a wholesome, hearty, and flavorful dish that proves you don’t need dairy to enjoy a rich, satisfying bowl of soup. With simple ingredients and easy preparation, it’s perfect for busy weeknights or comforting weekend meals. Whether you’re plant-based or just looking for a nutritious recipe, this soup is a must-try for any home cook.

Creamy Vegan Chickpea Soup

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Creamy Vegan Chickpea Soup is a hearty and nourishing dish made with tender chickpeas, vegetables, and aromatic herbs blended into a silky, dairy-free base. Perfect for a cozy lunch or dinner.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

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• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., almond, soy, oat)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic, thyme, cumin, and smoked paprika (if using). Cook for 1 minute until fragrant.
3. Stir in chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to blend the soup until creamy, or transfer half to a blender and blend until smooth, then return to the pot.
5. Stir in plant-based milk and season with salt and pepper. Simmer for another 5 minutes to heat through.
6. Serve warm, garnished with fresh parsley.

Notes

• Adjust thickness by adding more broth or milk.
• For extra creaminess, blend all of the soup.
• Add spinach or kale at the end for added greens.
• Stores well in the fridge for up to 4 days or freeze for longer storage.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 11g
• Cholesterol: 0mg