Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 1 celery stalk, diced; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest; 1/2 cup coconut milk; Salt and pepper to taste; Fresh dill for garnish

Highlighted under: Quick & Easy

I absolutely love making this Creamy Lemon Chickpea Soup when I want something cozy yet refreshing. The balance of vibrant lemon and rich creaminess makes each bowl feel like a warm hug on a chilly day. It’s perfect for a light lunch or a comforting dinner. What I enjoy most is how simple ingredients transform into something so flavorful. Plus, it’s packed with protein from the chickpeas, making it a nourishing option that leaves me satisfied.

Created by

Phoebe Drake

Last updated on 2026-01-18T12:43:11.626Z

Creating this soup has been a delightful journey for me. I remember the first time I combined the chickpeas with fresh lemon juice; it was a bright explosion of flavor! The lemon zest adds an incredible aroma that fills my kitchen while it cooks. I often experiment with different herbs, but I find dill complements the ingredients perfectly.

During one cold afternoon, I decided to add a splash of coconut milk, and it turned out beautifully creamy without being heavy. It’s amazing how a few tweaks can elevate a simple recipe into something special, and I’m excited to share it with you!

        Why You'll Love This Recipe
        Bright and zesty flavors that awaken your palate
Creamy texture that is satisfying yet light
Quick and easy to prepare for any occasion

      

Ingredient Insights

Each ingredient in this Creamy Lemon Chickpea Soup plays a vital role in creating its unique flavor profile. The olive oil not only serves as the cooking fat but also enhances the overall richness of the soup. Onions and garlic form a savory base that infuses the dish with aromatic depth. Carrots and celery contribute a natural sweetness and crunch that balances the zesty lemon, while chickpeas provide protein and a hearty texture, making this soup not only comforting but also satiating.

Lemon juice and zest are crucial to achieving the soup's bright flavor. The juice adds acidity, cutting through the creaminess of the coconut milk and enhancing the overall freshness. Opting for fresh lemons will maximize the flavor impact; bottled lemon juice can lack the brightness and complexity you'll want in this dish. If you're looking for a lower-fat alternative, you can substitute the coconut milk with a blend of vegetable broth and blended silken tofu, which will still give you a creamy texture without the added fat.

Perfecting the Texture

When blending the soup, it's important to use an immersion blender for convenience and ease of cleaning. If you don’t have one on hand, carefully transferring the soup in batches to a countertop blender will work as well. Just make sure to allow it to cool slightly to prevent splattering, and don’t fill the blender more than halfway. Blending only part of the soup will maintain some chunkiness, which adds a pleasing texture contrast to the creamy base.

To enhance the creamy aspect without losing the vibrant lemon notes, be mindful of the timing when you add the lemon juice and zest. Incorporate these ingredients after blending, as cooking them may dull their brightness. Additionally, give the soup a final taste check after adding the coconut milk; you might find that a pinch more salt or a splash of lemon juice enhances the overall flavor, as our palates can vary in sensitivity to salt and acidity.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 celery stalk, diced
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 cup coconut milk
Salt and pepper to taste
Fresh dill for garnish

Instructions

Sauté the Veggies

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes until softened.

Add Chickpeas and Broth

Add the chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld.

Blend and Finish

Using an immersion blender, blend the soup until smooth, leaving some chunks for texture. Stir in the lemon juice, lemon zest, and coconut milk. Season with salt and pepper to taste.

Allow the soup to warm through for an additional 5 minutes.

Serve

Ladle the soup into bowls and garnish with fresh dill. Enjoy the creamy and tangy warmth!

Pro Tips

For an extra burst of flavor, consider adding a pinch of smoked paprika or cayenne pepper to give the soup a warm kick.

Make-Ahead Tips

This soup makes for an excellent make-ahead meal. The flavors actually deepen after a day in the fridge, as the chickpeas absorb the aromatic broth. To store, allow the soup to cool completely before sealing it in an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to a month. If you choose to freeze, consider omitting the coconut milk until you reheat; this approach helps maintain the texture.

When you're ready to enjoy the leftover soup, reheat it gently over medium heat, stirring often to ensure even warming. If the soup thickens in the fridge or freezer, simply add a splash of vegetable broth or water during reheating to reach your desired consistency. Remember that the flavors will develop further, so a little more seasoning may be necessary after reheating.

Serving Suggestions

This Creamy Lemon Chickpea Soup can be served on its own or paired with a variety of accompaniments. A warm, crusty bread or homemade croutons can complement the soup beautifully. Alternatively, a simple side salad with mixed greens and a light vinaigrette can balance the richness, providing a refreshing crunch with each bite. You could also sprinkle some spicy chili flakes for a kick if desired, offering a great flavor contrast with the creaminess.

For a more filling meal, consider adding cooked grains such as quinoa or brown rice right into the soup. This not only enhances the nutritional value but also makes it more substantial, perfect for a cozy dinner option. A dollop of yogurt or a sprinkle of feta cheese can also add a tangy creaminess that plays well with the soup’s lemony brightness.

Questions About Recipes

→ Can I make this soup in advance?

Yes! This soup actually tastes better the next day as the flavors continue to develop. Just store it in an airtight container in the fridge.

→ Can I freeze this soup?

Absolutely! Allow the soup to cool completely before transferring to freezer-safe containers. It should keep well for up to three months.

→ What can I use instead of coconut milk?

If you prefer, you can replace coconut milk with heavy cream or a dairy-free alternative like almond milk, but adjust the quantity to achieve the desired creaminess.

→ How can I make it spicier?

You can add crushed red pepper flakes or a dash of hot sauce when simmering for a spicier kick.