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 (15 oz) chickpeas, drained and rinsed; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon olive oil; 4 cups vegetable broth; 1 large lemon, juiced and zested; 1 cup coconut milk; Salt and pepper to taste; Fresh dill for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Chickpea Soup! It’s my go-to recipe for a warm and comforting meal that’s both satisfying and refreshing. The combination of creamy chickpeas and bright, zesty lemon creates a delightful balance that never fails to impress. Plus, it’s an easy one-pot dish that comes together in just 30 minutes, making it perfect for busy weeknights when I want something nourishing without a lot of fuss.

Created by

Vanessa Doyle

Last updated on 2026-01-18T13:13:13.446Z

When I first made this soup, I didn't expect it to become a staple in my kitchen. The warm, creamy texture combined with the zing of fresh lemon was a delightful surprise. I’ve experimented with various herbs, but fresh dill really elevates the flavors!

For a little extra depth, I always blend in a touch of nutritional yeast, which adds a cheesy umami flavor without dairy. This method works wonders, and I highly recommend tasting as you go to adjust the lemonade for a balance that suits your palate.

        Why You'll Love This Recipe
        Creamy and comforting with a burst of citrus flavor
Packed with protein and fiber from the chickpeas
Quick to prepare, perfect for a weeknight dinner

      

The Role of Chickpeas

Chickpeas are not just a protein powerhouse; they also contribute to the creamy texture of this soup. When cooked and blended, their starchy nature helps to create a luscious consistency that makes each spoonful feel indulgent. I recommend using canned chickpeas for convenience, but dried chickpeas can be used as well. If you opt for dried, soak them overnight and cook until tender before adding them to the soup.

Another benefit of chickpeas is their mild flavor. They readily absorb the bright notes from the lemon and garlic, allowing each ingredient to shine through without overpowering the dish. This makes chickpeas an ideal base for soups where layered flavors are desired.

The Importance of Zest

Zesting the lemon before juicing is crucial for maximizing the citrusy aroma and flavor profile of this soup. The oils in the lemon peel add a bright, fragrant layer to the overall dish that complements the creamy coconut milk beautifully. When zesting, use a microplane or zester to carefully remove just the outer yellow skin, avoiding the bitter white pith underneath.

If you find yourself without fresh lemons, feel free to use bottled lemon juice, but know that it may not provide the same vibrancy as fresh zest. Alternatively, consider adding a splash of lemon-infused olive oil to your finishing touch for a different twist that also enhances the lemon flavor.

Ingredients

Main Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 large lemon, juiced and zested
1 cup coconut milk
Salt and pepper to taste
Fresh dill for garnish

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Chickpeas and Broth

Add the chickpeas to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Blend the Soup

Remove the pot from the heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.

Finish with Lemon and Coconut Milk

Stir in the lemon juice, lemon zest, and coconut milk. Season with salt and pepper to taste. Heat for an additional 5 minutes, then serve hot with fresh dill on top.

Pro Tips

For an extra kick, try adding a pinch of red pepper flakes when sautéing the onions!

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup can be made in advance, making it an excellent option for meal prepping. Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of vegetable broth or water to restore its creamy consistency, as the soup may thicken while chilled.

If you want to store it for longer, consider freezing individual portions in freezer-safe bags or containers. The soup freezes well for up to 2 months. To reheat, simply thaw the soup overnight in the refrigerator, or for a quicker option, use the microwave until heated through.

Customizing Your Soup

Feel free to get creative with this recipe by incorporating different vegetables based on your preferences. Bulk up the soup by adding diced carrots or spinach during the simmering stage. They will not only enhance the nutritional value but also add vibrant color and texture without compromising the cooking time.

For a spicier kick, consider stirring in a pinch of red pepper flakes or a dash of hot sauce before blending. This addition can elevate the flavor profile and introduce complexity to the creamy base, offering a delightful contrast with the tartness of the lemon.

Questions About Recipes

→ Can I use dried chickpeas?

Yes, but you'll need to soak and cook them beforehand. Using canned chickpeas saves time!

→ Is there a substitute for coconut milk?

You can use heavy cream or a plant-based cream alternative if you prefer.

→ How can I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, this soup freezes well! Just thaw it in the refrigerator overnight before reheating.