Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cans chickpeas, drained and rinsed; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making creamy lemon chickpea soup on cold days. This dish brings a delightful warmth with its smooth texture and zesty brightness. The combination of chickpeas and lemon creates not only a creamy soup but also a nutritious one that is filling and invigorating. It’s one of my go-to recipes for a quick dinner or a cozy lunch, and I often serve it with crusty bread or a fresh salad on the side. Trust me, when you try this soup, you'll be hooked!

Created by

Autumn Pierce

Last updated on 2026-01-18T12:46:16.792Z

When I first made this creamy lemon chickpea soup, I was immediately taken aback by how simple yet delicious it was. I wanted a recipe that was comforting but also packed with flavor, and this soup delivered just that. The key is to blend part of the soup until smooth, which gives it that luxurious texture while keeping some chickpeas intact for added heartiness.

Another little trick I discovered is to use fresh lemon juice right at the end. This really brightens up the flavor and makes it pop. The touch of lemon elevates the dish and balances the creaminess beautifully, creating a soup that's refreshing and satisfying at the same time!

        Why You'll Love This Recipe
        Rich lemon flavor that awakens your senses
Creamy texture that’s both indulgent and healthy
Simple ingredients that come together effortlessly

      

The Creaminess Factor

The use of coconut milk in this creamy lemon chickpea soup not only adds richness but also a subtle sweetness that balances the acidity of the lemon. When you add coconut milk, ensure you stir well to incorporate it fully, allowing for that velvety texture we aim for. A full-fat coconut milk will yield a creamier result, but if you prefer a lighter version, you can opt for light coconut milk. Just remember, the creaminess might be slightly reduced, so adjust the seasoning accordingly.

Blending part of the chickpeas is essential to achieve that smooth consistency. However, don’t blend all of them—keeping some whole adds a satisfying texture to each spoonful. I usually blend about two-thirds; it strikes the perfect balance. If you find the soup too thick, adding additional vegetable broth or water in small increments can help reach your desired consistency without compromising flavor.

Enhancing the Flavor

Adjusting the balance of flavors in this soup can elevate it further. After blending, I recommend tasting before serving. If you feel it lacks acidity, a splash more of lemon juice can brighten it up. Conversely, if it feels too tangy, a pinch of sugar may offset the acidity without altering the overall profile. Freshly cracked black pepper adds a wonderful heat that enhances the lemony zing, so don’t shy away from it during seasoning.

Herbs can also play a significant role in the final outcome of this soup. While fresh parsley is a classic garnish, consider using dill or cilantro for a different twist. Adding these herbs not only brightens the presentation but also contributes aromatic notes that complement the chickpeas. Another idea is to add a sprinkle of smoked paprika on top before serving, providing a lovely color and a smoky undertone to the lemony soup.

Ingredients for Creamy Lemon Chickpea Soup

For the Soup

2 cans chickpeas, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, for garnish

Optional

Serve with crusty bread or a side salad.

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.

Combine Ingredients

Add the drained chickpeas, vegetable broth, coconut milk, lemon juice, and zest. Season with salt and pepper, then bring the soup to a simmer.

Blend the Soup

Using an immersion blender, blend part of the soup until smooth, leaving some chickpeas whole for texture. If you don't have an immersion blender, you can transfer a portion to a countertop blender and then return it to the pot.

Adjust Flavor

Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as desired. Heat through for an additional 5 minutes.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread or a light salad on the side!

Enjoy your delicious soup!

Pro Tips

For an extra punch of flavor, consider adding a teaspoon of smoked paprika or a dash of cayenne for a mild kick.

Make-Ahead Tips

This soup is a fantastic dish to make ahead of time and can actually taste even better the next day as the flavors meld together. After cooking, let it cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to five days. For longer storage, consider freezing portions in freezer-safe containers or bags. It freezes well for up to three months. Just remember to omit the fresh parsley garnish before freezing, and add it back in when serving.

When reheating, do so gently over low to medium heat on the stove. Soups can separate when frozen, and giving it a good stir while heating will bring it back together. If it thickens too much after being refrigerated or frozen, simply add a splash of vegetable broth or water to restore its creamy consistency.

Serving Suggestions

This creamy lemon chickpea soup pairs wonderfully with crusty artisanal bread or a fresh salad, making it a heartwarming meal. To create a more filling dish, consider stirring in some cooked quinoa or rice just before serving. This not only amps up the nutrition but also makes the soup even more satisfying, particularly on chilly days. Additionally, serving it with a simple side of grilled vegetables can enhance both the flavor profiles and visual appeal of your meal.

For a gourmet touch, you can drizzle a bit of extra virgin olive oil over the top before serving. A sprinkle of toasted seeds or nuts can also provide a delightful crunch, elevating the overall texture experience. If you're feeling adventurous, serve the soup in bread bowls for a fun, interactive dining experience that encourages everyone to enjoy every last bit of the soup while savoring the bread too.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you'll need to soak and cook them beforehand. One cup of dried chickpeas will yield about two cans.

→ What can I substitute for coconut milk?

You can use heavy cream, almond milk, or any non-dairy milk, but coconut milk adds a unique richness.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 4 days. Reheat before serving.

→ Can I freeze this soup?

Yes, it freezes well! Just make sure to cool it completely before transferring it to an airtight container.