Creamy Garlic Chickpea Soup
When the days get cooler or when you simply crave a comforting, nourishing meal, there’s nothing quite like a warm, velvety soup. Enter the Creamy Garlic Chickpea Soup—a recipe that proves plant-based meals can be just as hearty and flavorful as anything else.
This dish combines the silky smoothness of blended chickpeas with the bold punch of roasted garlic. The result is a rich, creamy, protein-packed soup that feels indulgent yet remains wholesome and healthy. It’s also one of those rare recipes that is:
✔️ Completely vegan and dairy-free
✔️ Ready in under 40 minutes
✔️ Budget-friendly
✔️ Perfect for meal prep
The beauty of this soup is its versatility. You can serve it as a light starter, pair it with crusty bread for a cozy dinner, or even ladle it over rice or quinoa for a more filling meal. With simple pantry staples like canned chickpeas, broth, and garlic, this soup is always within reach—ideal for busy weeknights or lazy Sundays alike.
Why You’ll Love This Creamy Garlic Chickpea Soup
- Nutrient-Dense – Chickpeas bring plant-based protein, fiber, and minerals. Garlic adds immune-boosting power.
- Comfort Food Made Healthy – Creamy without cream thanks to blended chickpeas.
- One-Pot Wonder – Everything cooks in one pot, meaning less cleanup.
- Budget-Friendly – Uses affordable pantry ingredients.
- Meal-Prep Friendly – Stores beautifully in the fridge or freezer.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large head of garlic
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp thyme (dried or fresh)
- Salt and black pepper to taste
- Juice of ½ lemon
- Fresh parsley, for garnish
Instructions
- Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off a whole garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and caramelized.
- Cook the Base
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Sauté onion, carrot, and celery for 5–7 minutes until softened.
- Add Chickpeas and Spices
- Stir in chickpeas, cumin, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes to bloom the spices.
- Add Broth & Roasted Garlic
- Squeeze roasted garlic cloves out of their skins and add to the pot.
- Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.
- Blend Until Creamy
- Using an immersion blender (or in batches with a blender), puree the soup until smooth and creamy.
- Finish with Lemon
- Stir in lemon juice for brightness. Adjust seasoning to taste.
- Serve & Garnish
- Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Creamy Garlic Chickpea Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Roast garlic head with olive oil for 30 minutes until caramelized.
- In a pot, sauté onion, carrot, and celery in olive oil for 5–7 minutes until softened.
- Add chickpeas, cumin, smoked paprika, thyme, salt, and pepper. Stir for 2 minutes.
- Squeeze roasted garlic cloves into the pot. Add broth and simmer 15 minutes.
- Blend with immersion blender until smooth and creamy.
- Stir in lemon juice. Adjust seasoning to taste.
- Garnish with parsley and serve warm.
