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: 1 can (15 ounces) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 4 cups vegetable broth; 1 medium lemon, juiced and zested; 1 teaspoon dried thyme; 1 cup coconut milk; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Nutritious Creations

I love making Creamy Lemon Chickpea Soup on chilly evenings. The blend of chickpeas, fresh lemon juice, and aromatic herbs creates a comforting bowl that warms the soul. With its creamy texture and zesty flavor, this dish has become one of my go-to recipes. Not only is it quick to prepare, but it's also packed with protein and fiber, making it a wholesome meal option. Whether enjoyed alone or paired with crusty bread, it always brings a smile to my face!

Created by

Rhea Bennett

Last updated on 2026-01-18T14:10:13.872Z

When I first experimented with Creamy Lemon Chickpea Soup, I was pleasantly surprised by how easy it was to create a dish that felt so fancy. The secret lies in the balance of flavors; the acidity of the lemon beautifully complements the earthiness of chickpeas, creating depth. This soup is incredibly versatile—I love adding a touch of spinach or kale for extra nutrients without losing its creamy consistency.

This dish is perfect for meal prep. After making it once, I found that it actually tastes even better the next day, with flavors that deepen as they meld together. I recommend letting it cool completely and then storing it in an airtight container, making it a smart choice for busy weeknights.

Why You'll Love This Recipe
Zesty lemon flavor that elevates the soup
Creamy texture that envelops the chickpeas
Quick and easy to prepare, perfect for weeknight dinners

Understanding the Ingredients

The chickpeas in this soup not only provide protein and fiber but also contribute a wonderful creaminess when blended. Using canned chickpeas saves time, but if you prefer, you can cook dried chickpeas. Just remember to soak them overnight and cook for about 1-1.5 hours until tender before adding them to your soup.

Lemon plays a vital role in brightening the overall flavor profile of the dish. Make sure to use fresh lemon juice and zest for the best results; bottled lemon juice can often lack the freshness and vibrant taste that truly elevates this soup. The zest also adds an aromatic quality that complements the thyme beautifully.

Blending for Texture

Deciding how smooth or chunky you want your soup can greatly affect the experience. If using an immersion blender, blend until you achieve a silky consistency, which should take about 1-2 minutes of blending on medium speed. However, if you prefer some texture, simply blend half of the soup and leave the rest unblended. This adds a hearty element that contrasts with the creamy coconut milk.

For an extra touch of luxury, you can drizzle additional coconut milk on top just before serving. This not only enhances the creaminess but also provides a visual appeal, with its beautiful swirl contrasting against the lemony soup. Be cautious not to overpower the lemon; the balance is crucial.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 medium lemon, juiced and zested
1 teaspoon dried thyme
1 cup coconut milk
Salt and pepper to taste
Fresh parsley for garnish

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these simple steps to make your Creamy Lemon Chickpea Soup:

Sauté Aromatics

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 minced garlic and cook for an additional minute until fragrant.

Add Chickpeas and Broth

Add the chickpeas, vegetable broth, lemon juice, lemon zest, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Blend and Finish

Stir in the coconut milk, then use an immersion blender to carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls, and garnish with fresh parsley. Enjoy it warm with a slice of crusty bread!

Enjoy your Creamy Lemon Chickpea Soup!

Pro Tips

For added depth, consider including a pinch of smoked paprika or a splash of hot sauce for a kick. Serve with lemon wedges on the side for those who enjoy an extra burst of citrus.

Storage and Make-Ahead Tips

This Creamy Lemon Chickpea Soup stores well in the refrigerator for up to five days. Just let the soup cool completely before transferring it to an airtight container. If you plan to store it longer, consider freezing it in portion-sized servings for up to three months. Remember to leave some space in the container, as liquids expand when frozen.

When reheating, be mindful that the soup may thicken in the fridge. Simply add a splash of vegetable broth while reheating on low heat to restore its creamy consistency. Stir frequently to prevent sticking and ensure even heating, which typically takes about 5-10 minutes on the stove.

Serving Suggestions

While this soup is delightful on its own, pairing it with crusty bread or homemade pita can enhance your meal. The bread offers a great contrast to the creamy texture of the soup, making every spoonful a fulfilling experience. Try toasting the bread until crisp for an added layer of flavor.

You can also serve this soup alongside a simple salad to create a more rounded meal. A fresh arugula salad with a light vinaigrette complements the soup's zesty profile and keeps the meal vibrant and refreshing. Feel free to add nuts or seeds for an extra crunch!

Questions About Recipes

→ Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses coconut milk for creaminess.

→ How long can I store the soup?

You can store the soup in an airtight container in the refrigerator for up to 3-4 days.

→ Can I freeze the soup?

Absolutely! Store it in freezer-safe containers for up to 2 months. Just reheat it on the stove when you're ready to eat.

→ What can I serve with the soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or even a sandwich for a complete meal.