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 cup dried chickpeas, soaked overnight; 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 4 cups vegetable broth; 1 large lemon, juiced and zested; 1 cup heavy cream; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making Creamy Lemon Chickpea Soup because it's the perfect balance of creamy and tangy. This soup not only warms you up on a chilly day but is also incredibly easy to put together with just a handful of ingredients. In less than 30 minutes, you can have a comforting bowl that’s nourishing and satisfying. The combination of chickpeas, lemon, and a touch of cream creates a velvety texture that I find utterly comforting, making it a go-to recipe for any weeknight dinner.

Created by

Summer Blake

Last updated on 2026-01-18T11:10:13.855Z

When I first tried making this Creamy Lemon Chickpea Soup, I was amazed at how quickly it came together. The bright flavor of lemon combined with the richness of chickpeas creates a soup that is not only delicious but also very satisfying. I remember thinking how a squeeze of fresh lemon juice at the end really elevates the dish, providing that extra zest that balances the creaminess perfectly.

Throughout my recipe testing, I found that using dried chickpeas instead of canned ones adds a deeper flavor and more texture to the soup. Soaking and cooking them might take a bit longer, but the result is worth it! Don’t forget to garnish with fresh herbs for a finishing touch that brightens every spoonful.

        Why You'll Love This Recipe
        Creamy texture that's both comforting and indulgent
Zesty lemon flavor that brightens the dish
Nutritious chickpeas packed with protein and fiber
Quick and easy to prepare for busy weeknights

      

The Role of Chickpeas

Chickpeas are not just the star ingredient of this soup; they also contribute to its hearty texture and nutritional profile. Soaking them overnight helps to soften the beans, making them easier to cook and digest. When cooked, chickpeas provide a creamy base that complements the soup's silky finish. If you're short on time, canned chickpeas can be used in a pinch—just drain and rinse them before adding to the pot, cooking them for only about 10-15 minutes.

Balancing Flavors

The combination of lemon juice and zest is key to achieving that bright, zesty flavor that makes this soup stand out. The acidity from the lemon not only enhances the chickpeas' nuttiness, but it also adds depth to the cream. For a twist, consider using lime juice or even a splash of balsamic vinegar for a different tang. My tip is to add the lemon juice right before serving; this preserves its vibrant flavor and prevents the soup from becoming too sour.

Serving and Storing

This soup is excellent on its own, but you can elevate it even further by garnishing with fresh herbs like parsley or dill for added flavor and color. A sprinkle of toasted cumin or a drizzle of olive oil just before serving can also enhance its richness. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheat beautifully on the stove. If you prefer a thicker soup, consider blending it a bit more or adding in some mashed potatoes while cooking.

Ingredients

Gather the following ingredients to create this delicious soup:

For the Soup

1 cup dried chickpeas, soaked overnight
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 large lemon, juiced and zested
1 cup heavy cream
Salt and pepper to taste

Make sure to have all ingredients prepped before you start cooking for the best results.

Instructions

Follow these steps to make your Creamy Lemon Chickpea Soup:

Cook the Chickpeas

In a large pot, add the soaked chickpeas and cover with fresh water. Bring to a boil, then reduce to a simmer and cook for about 1 hour or until tender. Drain and set aside.

Sauté the Onions and Garlic

In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Combine Ingredients

Add the cooked chickpeas and vegetable broth to the pot. Bring it to a gentle boil, then lower the heat and let it simmer for 10 minutes. Stir in the lemon juice and zest.

Blend the Soup

Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup, then mix it back in.

Finish with Cream

Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil. Serve hot, garnished with fresh herbs if desired.

Enjoy your delicious soup with crusty bread or a fresh salad.

Pro Tips

For a vegan version, substitute the heavy cream with coconut milk or a dairy-free alternative. Fresh herbs like cilantro or parsley can elevate the flavor even further!

Troubleshooting Tips

During the cooking of chickpeas, if you find they haven't softened after an hour, it's possible they weren’t soaked long enough or the water wasn’t at a vigorous boil initially. If this happens, just extend the cooking time, checking for tenderness every 10 minutes. Remember, starting with new, fresh dried chickpeas generally gives the best results.

When blending, if your immersion blender struggles, ensure the soup isn’t overly thick. You can add a little extra vegetable broth to adjust the consistency. If using a stand blender, blend in batches to prevent overflow, and allow the soup to cool slightly before blending for safety.

Vegetarian Variations

This recipe is already vegetarian-friendly, but you can make it vegan by substituting the heavy cream with coconut cream or a plant-based cream alternative. The coconut will add a slightly different flavor profile, but it complements the lemon nicely. Consider adding spices like curry powder or turmeric for an aromatic twist if you're experimenting with flavors.

For an added nutritional boost, feel free to incorporate greens such as spinach or kale. Add them in the last five minutes of cooking to wilt them lightly without losing their vibrant color and nutrients, making the soup not only delicious but visually appealing as well.

Questions About Recipes

→ Can I use canned chickpeas for this recipe?

Yes, you can use canned chickpeas to save time. Just rinse and drain them before adding to the soup.

→ How long can I store the soup?

This soup can be stored in an airtight container in the fridge for up to 3 days.

→ Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free, making this a great option for those with gluten sensitivities.

→ Can I freeze the soup?

Absolutely! It freezes well. Just let it cool completely before transferring to a freezer-safe container.