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 chickpeas, drained and rinsed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; Zest and juice of 1 lemon; Salt and pepper to taste; 1 tablespoon olive oil; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love whipping up this Creamy Lemon Chickpea Soup, especially on chilly days when I crave something warm and comforting. The combination of smooth chickpeas and zesty lemon creates a delightful balance of flavors that lifts my spirits. I also appreciate how quick and easy it is to make, perfect for busy weeknights or a cozy weekend meal. Each spoonful is a hug in a bowl, and I find myself making it time and again to share with family and friends.

Created by

Ella Townsend

Last updated on 2026-01-18T11:25:13.113Z

When I first tried making this soup, I didn’t expect such a burst of flavor from something so simple. The secret lies in using fresh lemon juice and zest, which elevates the dish from ordinary to extraordinary. I remember the joy of watching my family enjoy it, each spoonful revealing the creamy texture and bright notes of lemon.

Over the years, I’ve tweaked the recipe a bit, and now I love adding a pinch of cayenne pepper for a subtle kick. It’s amazing how one little twist can take something familiar and make it new again. Each time I serve this soup, it brings smiles and happy conversations around the table.

        Why You'll Love This Recipe
        Zesty lemon flavor that brightens your day
Creamy texture that pairs perfectly with crunchy bread
Wholesome ingredients that nourish both body and soul

      

Understanding Ingredients

The blend of chickpeas and coconut milk is vital for achieving the creamy texture in this soup. Chickpeas not only add a rich, nutty flavor but also increase the protein content, making this soup a wholesome and filling meal. For those looking for a lighter version, you can substitute the coconut milk with almond milk, but keep in mind that the creaminess will lessen. If you're avoiding legumes, try using blended cauliflower as a base for a similar texture.

Lemon zest and juice bring brightness to the dish, cutting through the creaminess of the coconut milk. Always zest the lemon before juicing, as this preserves the aromatic oils in the peel. For an extra punch of citrus flavor, you might experiment with adding a bit of lemon thyme during cooking; it complements the lemon perfectly and adds a new layer of complexity to the soup.

Techniques for Success

Sautéing the onion and garlic until they're translucent is crucial, as this step builds the foundational flavor. If you let them caramelize slightly, it adds a deeper sweetness to the soup, but be sure to monitor the heat to avoid burning. A medium heat is ideal; you want them soft but not overly browned—about 5-7 minutes should suffice for the right texture.

When blending the soup, an immersion blender is your best friend, especially for hot liquids, as it reduces the risk of splatters. If transferring to a regular blender, allow the soup to cool for a few minutes before blending in batches; this helps prevent pressure buildup and ensures a smooth consistency without the danger of burns. Blend until the soup is glossy—this is the sign you've reached the right texture.

Ingredients

Gather the following ingredients for your soup:

Soup Ingredients

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

Prepare the ingredients, and let’s get cooking!

Instructions

Follow these steps to create your delicious soup:

Sauté Aromatics

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

Combine Ingredients

Add the chickpeas, vegetable broth, coconut milk, lemon zest, and juice into the pot. Stir well to combine.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to meld the flavors.

Blend and Season

Use an immersion blender to blend the soup until creamy, or transfer to a blender in batches. Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley before serving.

Enjoy your comforting bowl of Creamy Lemon Chickpea Soup!

Pro Tips

For an extra punch of flavor, consider adding a pinch of smoked paprika or topping the soup with a drizzle of chili oil.

Make-Ahead and Storage

This soup is perfect for meal prep! You can make it a day or two in advance and store it in an airtight container in the refrigerator. The flavors continue to develop over time, yielding an even more flavorful dish. For optimal taste, reheat on the stove over medium heat, stirring occasionally until warmed through—about 5-10 minutes should do the trick.

If you want to freeze the soup, let it cool completely before transferring it to freezer-safe containers. This soup can be stored in the freezer for up to three months. When you're ready to enjoy it, thaw it overnight in the refrigerator or use a microwave for a quicker method. Just remember to give it a good stir after reheating to reincorporate any separated ingredients.

Serving Suggestions

To enhance your Creamy Lemon Chickpea Soup, consider serving it with crusty bread or croutons for a delightful crunch that contrasts with the creamy texture. A sprinkle of toasted pine nuts on top would also add an extra layer of flavor and a nutty crunch, complementing the chickpeas beautifully.

For those who enjoy additional spice, a dash of red pepper flakes or a swirl of sriracha can elevate the soup. Also, serving it alongside a fresh salad or grilled vegetables can round out the meal, making it a nourishing option for lunch or dinner.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Soak them overnight and cook them until tender before adding to the soup.

→ Can I substitute coconut milk?

Absolutely! You can use heavy cream or a dairy-free alternative like almond milk, though that may alter the creaminess slightly.

→ How can I make the soup spicier?

Add red pepper flakes or a diced jalapeño while sautéing the onions for some heat.

→ Can I freeze this soup?

Yes, this soup freezes well! Make sure to cool it completely before transferring to freezer-safe containers.