This creamy lemon chickpea soup combines canned chickpeas, carrots, and celery in a savory broth brightened with lemon and dill. Blending a portion of the soup gives it body without cream. Made in one pot and ready in 50 minutes, it makes a warming lunch or dinner with bread for dipping.
Why You'll Love This Creamy Lemon Chickpea Soup
- Pantry-friendly ingredients: Canned chickpeas and broth form the base, with everyday vegetables adding flavor.
- A mix of textures: The broth is smooth, but plenty of whole chickpeas and tender vegetables remain.
- Lemon to your taste: The juice goes in gradually, so you can adjust the finish before serving.
On tired evenings, I come back to meals I can make with the pantry ingredients I already have. Chickpeas are one of my favorites for that, and this soup gives me something warm and comforting without a complicated method. It fits alongside my Spanish lentil soup with vegetables and Mediterranean chickpea and chicken soup when I want a substantial bowl of soup for dinner.
What I like most here is the balance between the savory vegetables and the lemon-and-dill finish. I blend only a portion of the chickpeas with broth, then stir it back in so the soup keeps some texture. My creamy white bean and kale soup uses a similar approach, while parsnip soup without cream offers another option when I want a creamy vegetable soup. For this version, I add the lemon near the end and taste before adding the final spoonful.
Key Ingredients in Creamy Lemon Chickpea Soup
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Canned chickpeas: Drain and rinse them before adding them to the pot. Some are blended to thicken the broth, while the rest stay whole.
- Onion, carrots, celery, and garlic: These build the vegetable base. Cut the carrots into evenly sized rounds and add the garlic after the other vegetables have started to soften.
- Vegetable broth: Lower-sodium broth gives more control over the seasoning as the soup simmers uncovered and reduces.
- Lemon and fresh dill: These go in near the end. Add the lemon gradually so it brightens the soup without overwhelming the other flavors.
- Olive oil and seasonings: Extra virgin olive oil adds richness to the vegetable base. Salt and black pepper provide the main seasoning, with dried oregano optional.
How to Make Creamy Lemon Chickpea Soup
The soup is prepared in one pot before a portion is blended and returned to the broth.
1. Cook the onion base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, season with salt and black pepper, and cook until softened and translucent.
2. Add the vegetables: Add the chopped carrots and celery and cook until they start to soften. Stir in the minced garlic and cook briefly until fragrant.
3. Simmer the chickpeas: Add the broth, chickpeas, and optional oregano. Bring the soup to a gentle boil, reduce the heat, and simmer uncovered until the vegetables are tender.
4. Blend and finish: Blend a portion of the chickpeas and broth until smooth and return it to the pot. Cook until thickened, then finish with the lemon juice and dill.
Helpful Swaps
Chicken broth can replace the vegetable broth if the soup does not need to be vegetarian. Keep the remaining ingredients and method the same.
Tips for Creamy Lemon Chickpea Soup
- Check the carrots before blending: They should be tender when pierced. Evenly sized rounds help them cook at the same rate.
- Include chickpeas in the blended portion: Blending mainly broth will not give the soup the same body. Scoop up both chickpeas and liquid.
- Keep the final simmer gentle: Once the puree is back in the pot, avoid a vigorous boil that reduces the broth too far.
- Taste the finished soup: Check the seasoning after adding the lemon and dill, when the final balance of flavors is clear.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally. The soup thickens as it stands, so add a little broth as needed to restore its consistency.
What to Serve with Lemon Chickpea Soup
Serve with homemade ciabatta bread for dipping into the broth. For something crisp alongside it, cucumber avocado feta salad provides a cool contrast to the warm soup.
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Recipe
Creamy Lemon Chickpea Soup
Ingredients
- 2 cans chickpeas - 15 ounces / 400 g each can, rinsed and drained
- 4 tablespoons extra virgin olive oil
- 1 yellow onion - chopped
- 280 g carrots - cut into approximately 0.5-inch(1.2 cm) rounds
- 1 celery stalk - chopped
- 5 garlic cloves - minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 l lower-sodium vegetable broth
- 1 tablespoon dried oregano - optional
- 4 tablespoons lemon juice - divided, with the final tablespoon added to taste
- 2 tablespoons fresh dill - finely chopped
Instructions
- Heat 4 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 yellow onion, chopped, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the 280 g carrots, chopped, and 1 celery stalk, chopped. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add 5 garlic cloves, minced, and cook for 30 seconds, just until fragrant.
- Pour in 1 l lower-sodium vegetable broth. Add the 2 cans chickpeas, rinsed and drained, and 1 tablespoon dried oregano, if using. Bring the creamy lemon chickpea soup to a gentle boil, then reduce the heat and simmer uncovered for 25-30 minutes, until the vegetables are tender.
- Transfer approximately 2 cups / 480 ml of soup, including both chickpeas and broth, to a tall, heatproof container suitable for a hand blender. Blend until smooth, keeping the blade submerged to limit splashing. Return the puree to the pot, stir well, and cook gently for 2-3 minutes, until the broth thickens.
- Stir in 3 tablespoons Lemon juice and the 2 tablespoons fresh dill. Simmer for 2 minutes, then taste and add the remaining 1 tablespoons Lemon juice when the soup needs more brightness. Remove from the heat and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
I made this creamy chickpea soup without cream and was surprised at how rich and smooth it turned out just from the chickpeas. It’s simple, comforting, and perfect with some crusty bread for an easy, satisfying meal.