Go Back
Creamy Garlic Chickpea Soup – A Vegan Comfort Bowl You’ll Make Again and Again

Creamy Garlic Chickpea Soup

This Creamy Garlic Chickpea Soup is a cozy, healthy vegan recipe made with simple ingredients like chickpeas, garlic, and broth. It’s velvety smooth, dairy-free, gluten-free, and bursting with flavor. Perfect for weeknight dinners, meal prep, or a warming lunch!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 6 cloves garlic minced or roasted
  • 1 onion chopped
  • 1 stalk celery chopped
  • 2 cans chickpeas drained and rinsed
  • 4 cups vegetable broth low-sodium
  • 1 tsp cumin
  • 1/2 tsp paprika smoked or sweet
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup plant milk or coconut cream for creaminess
  • salt and pepper to taste
Optional Toppings
  • fresh parsley for garnish
  • chili flakes for heat
  • roasted chickpeas for crunch

Equipment

  • Large Pot
  • Blender or Immersion Blender

Method
 

  1. In a large pot, heat olive oil over medium heat. Sauté garlic, onion, and celery until soft and fragrant.
  2. Add chickpeas, vegetable broth, cumin, and paprika. Stir well and bring to a gentle boil.
  3. Reduce heat and simmer for 15–20 minutes to blend flavors.
  4. Use an immersion blender (or transfer to a blender in batches) and blend until smooth and creamy.
  5. Return soup to the pot. Stir in lemon juice and plant milk (or coconut cream). Season with salt and pepper to taste.
  6. Serve warm with optional toppings like roasted chickpeas, fresh parsley, and chili flakes.

Notes

This soup is perfect for meal prep. It stores well in the fridge for 5 days and freezes for up to 3 months. Reheat with a splash of broth or plant milk for best texture.