Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 can chickpeas, drained and rinsed; 4 cups vegetable broth; 1 cup coconut milk; Juice of 2 lemons; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making Creamy Lemon Chickpea Soup whenever I'm in need of a comforting bowl of goodness. The combination of tangy lemon and hearty chickpeas creates a perfect balance of flavors. I enjoy how quickly this soup comes together, making it an ideal choice for busy weeknights or a cozy lunch. The addition of creamy elements elevates the texture, and it's a meal that feels indulgent yet healthy. Plus, it’s versatile enough to customize with your favorite herbs and spices!

Created by

Aubrey Collins

Last updated on 2026-01-18T11:58:15.835Z

I remember the first time I made Creamy Lemon Chickpea Soup; it was a brisk fall afternoon, and the bright flavors were just what I needed to warm me up. I definitely recommend using fresh lemon juice, as it enhances the soup's vibrancy and gives it that zesty kick. I've also discovered that blending a portion of the chickpeas creates a creamier texture without the need for heavy cream!

One of my favorite tips is to top the soup with a sprinkle of fresh herbs or even a drizzle of olive oil just before serving; it takes the dish to another level. Each time I make this soup, I experiment with different spices like cumin or coriander, making it a constantly evolving dish that never gets old.

        Why You'll Love This Recipe
        Bright and tangy flavor profile that invigorates the senses
Velvety texture without heavy cream, making it lighter and healthier
Quick to prepare, perfect for busy weeknights or meal prep

      

Understanding the Ingredients

Each ingredient in this Creamy Lemon Chickpea Soup plays a crucial role in creating its delightful taste and texture. The chickpeas not only provide protein and fiber but also lend a creamy base when blended. Fresh lemon juice adds that invigorating tang that brightens the entire dish, making the soup feel light and refreshing. You can adjust the lemon juice to suit your taste; if you prefer a more intense flavor, add an extra half lemon.

Coconut milk is a fantastic alternative to heavy cream in this soup, giving it a luxurious creaminess without the added calories. It also imparts a subtle sweetness that complements the acidity of the lemon beautifully. If you're looking for a dairy-free option, this ingredient works perfectly. You can even substitute it with almond or cashew milk for varied flavors, although the texture won't be quite as rich.

Tips for Perfecting the Soup

To achieve the best flavor, be sure to sauté the onions until they're translucent and slightly caramelized. This step builds the foundation of flavor for your soup. Keep an eye on the heat; medium is best, as high heat can scorch the onions quickly—5-7 minutes should do it. The addition of garlic and cumin will enhance the aromatic profile, so don’t rush past these steps.

Blending part of the soup not only thickens it but also creates a creamy, velvety mouthfeel that is so satisfying. When removing soup to blend, let it cool for a few minutes to avoid splatters. A countertop blender works wonderfully, but if you have an immersion blender, you can blend it directly in the pot—just be sure you’re careful with hot splashes.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 can chickpeas, drained and rinsed
4 cups vegetable broth
1 cup coconut milk
Juice of 2 lemons
Salt and pepper to taste
Fresh parsley for garnish

Feel free to adjust the seasoning to your taste, adding more lemon juice for tanginess or chickpeas for heartiness.

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.

Add Ingredients

Next, add the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.

Blend and Finish

Remove about a cup of the soup and blend it until smooth. Return the blended soup to the pot, then stir in the coconut milk and lemon juice. Season with salt and pepper, and simmer for an additional 5 minutes.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Enjoy your warm, creamy soup!

Pair this delicious soup with crusty bread for a fulfilling meal.

Pro Tips

For extra depth, try adding a bay leaf while simmering the soup, and remember to remove it before serving.

Customization and Variations

Feel free to customize this recipe with your favorite vegetables or greens. Spinach or kale can be wilted in during the last few minutes of cooking for added nutrition. If you want a spicier kick, consider adding a pinch of red pepper flakes or even some chopped jalapeños to the aromatics during sautéing.

You might also experiment with the herbs used for garnish; fresh mint or cilantro can add a lovely freshness. If you're herb-savvy, a sprinkle of dill works surprisingly well with the lemon and chickpeas, elevating the soup's overall flavor.

Make-Ahead and Storage

This soup is perfect for meal prep! You can store it in the refrigerator for up to four days, making it an ideal candidate for lunches throughout the week. Just make sure to store it in airtight containers to retain its freshness and flavor. Reheat gently on the stove, adding a splash of vegetable broth or water if it thickens too much.

For long-term storage, consider freezing the soup. Allow it to cool completely before transferring to freezer-safe bags or containers, and it will keep for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before reheating, or use the defrost setting on your microwave for a quicker option.

Questions About Recipes

→ Can I make this soup vegan?

Yes! This soup is naturally vegan as it uses coconut milk and vegetable broth.

→ How can I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.

→ What can I serve with this soup?

Crusty bread, a fresh salad, or grilled vegetables complement this soup beautifully.