This Creamy Chickpea Soup recipe is an ultra-comforting vegetarian soup recipe that’s ready in under 30 minutes on the stove! Packed with vegetables, nutritious chickpeas, and Tuscan flavor, this filling dish has become a cozy weeknight staple in our house!
If you’re looking for a soup that:
- you can add to your
monthlyweekly rotation - is customizable to ingredients you have in the fridge
- is so easy you don’t really even need the recipe
- finishes cooking in under 30 minutes
…then you’ll love this Creamy Chickpea Soup recipe! Always a fan of the chickpea recipes, I wanted to create a warm and cozy soup recipe that makes garbanzos the star of the show!
This soup is vegetarian and gluten-free, with options for making it vegan in the recipe. We’ve also included a bunch of fun ways you can customize it below. Let’s cook!
Chickpea Soup Ingredients
The list may seem longer than usual, but it’s mostly veggies and pantry staples! You’ll need:
- Butter: Where all good dishes begin (though olive oil also works well!)
- Mirepoix: Do you know mirepoix? The classic combination of onion, carrots, celery, and garlic! These create a delicious base for our soup.
- Tomato Paste: This brings savory flavor without a lot of added tomato flavor. I love freezing my tomato paste ahead of time and just popping a frozen cube of it in!
- Rosemary: Fresh rosemary bring a touch of Italian to this dish. You could also use thyme here!
- Spices: Smoked paprika, red pepper flakes, and salt help bring this soup to life.
- Chickpeas: Nutritious chickpeas are the star of the show! We’re using canned, but you could also cook the chickpeas yourself.
- Broth: Vegetable broth, either from a carton, cube, or make your own broth!
- Cream: We used heavy cream, but you could use half-and-half for a lighter option, or canned coconut milk for vegan or dairy-free diets.
- Kale: Because we all need a veggie this time of year!
- Lemon Juice: We’ve got a lot of savory flavors going on here, and a dash of lemon juice balances the taste out perfectly!
How to make Chickpea Soup
Making this soup happens entirely in 1 pot and in less than 30 minutes. The process looks something like this (full directions below!):
- Make the flavor base, a delicious combination of onion, carrots, celery, and garlic
- Spice it up with tomato paste and your seasonings
- Cook everything, letting it simmer together until flavors combine and stew is hot
- Finish it with a splash of cream and kale, cooking just until the kale wilts!
Got A Cheese Rind?
Do you have a parmesan rind hiding in the back of your fridge? Throw it in this soup for the entire cooking process to infuse it with even more flavor!
Storage
This chickpea soup stores well thanks to all of the hearty ingredients in it!
- Refrigerate for up to 5 days in an airtight container.
- Freeze for up to 3 months in a freezer-safe container. Thaw frozen soup overnight in the fridge, then reheat in the microwave or on the stove.
Variations
This chickpea vegetable soup is incredibly customizable to whatever ingredients you have on hand or need to use! Here are some ideas:
- Switch the kale for another green, like spinach!
- For more tomato flavor, add a can of diced or crushed tomatoes.
- Bulk it up for winter with diced potatoes. Just be sure to add a bit more broth, as the potatoes will soak some up while cooking! Extend cook time to 20 minutes, or until potatoes are fork-tender, then add in cream and kale.
- Add cauliflower florets for a filling but low carbohydrates options.
Sarah’s Tip!
As a nutritionist, I’m a big fan of chickpeas as a source for plant-based protein and fiber! You could really use any type of beans in its place though, like white beans or pinto!
Pairing Ideas
This soup is best served with a generous garnish of fresh parsley, parmesan cheese, and a good slice of crusty bread. Aside from those, we love to serve it with:
- Vegan Garlic Bread, just start the bread before starting the soup to ensure everything is done at the same time!
- Cornbread Casserole, a bready casserole I loooove serving with this soup.
- Vegetarian Caesar Salad, a classic soup and salad pairing!
And for a soup that’s just as delicious as this one but with a Tuscan flair, try this White Bean Soup!
Ingredients
- 2 Tbsp unsalted butter 28 g
- 2 ribs celery 2 large or 4 small, finely diced
- 2 carrots finely diced
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 Tbsp tomato paste 28 g
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- ½ tsp salt
- 2 15-oz cans chickpeas drained
- 4 cups vegetable broth 1 L
- 1 cup heavy cream can sub half-and-half or coconut milk
- 2 cups chopped kale
- 1 Tbsp lemon juice 15 mL
- To serve: parmesan
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter in a large pan over medium heat. Add 2 ribs celery, 2 carrots, 1 medium yellow onion, and 4 cloves garlic. Cook for 5 minutes, or until onion is soft and translucent.
- Spice It Up: Stir in 2 Tbsp tomato paste, 1 Tbsp finely chopped fresh rosemary, 1 tsp smoked paprika, 1 tsp red pepper flakes, and ½ tsp salt. Continue cooking for 3 minutes, stirring occasionally.
- Cook: Add 2 15-oz cans chickpeas and 4 cups vegetable broth. Cover and cook at a simmer for 10 minutes, until hot.
- Finish: Remove from heat, then stir in 1 cup heavy cream and 2 cups chopped kale. Stir until kale is completely submerged and wilted, about a minute. Stir in 1 Tbsp lemon juice and serve hot, optionally topping each bowl with freshly grated parmesan!
Leave a Comment