Vegan Garlic Chickpea Soup is a simple soup made with chickpeas, garlic, vegetable stock, and cilantro. This hearty chickpea soup is completely dairy-free and gluten-free with bold garlic flavor. Six ingredients and ready in 30 minutes!
Cold weather calls for tons of tasty soup recipes!
I love soup because it's great for meal prep, most recipes are loaded with nutrient-dense foods, and it's so warm and comforting.
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I'm extra excited about this Vegan Garlic Chickpea Soup - it's a tasty soup with minimal work and maximum flavor.
I mean, it only has six ingredients. Yet it still packs a punch of flavor and is a hearty soup you can enjoy as a meal.
And this vegan chickpea soup could not be more easy to make. Start by cooking a generous amount of garlic before adding some canned chickpeas, vegetable stock and spices to the pot. Then blend until smooth. Stir in more chickpeas and fresh cilantro. And you're done!
Why I love this Vegan Garlic Chickpea Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Hearty chickpea soup - because we're blending chickpeas right into the soup, the soup has a nice creamy and thick texture. And whole chickpeas stirred in at the end make this soup doubly hearty
- Great as a main dish or side - this soup is hearty enough to be served as a main dish, but a smaller serving makes a delicious and fiber-filled side
- So simple - with only six ingredients, this soup could not be more simple!
Ingredient Notes
- Garlic: there are eight garlic cloves in this recipe and it may seem like a lot at first, but the garlic will be cooked to mellow out the strong bite and create a savory, sweet flavor
- Vegetable Stock: when buying vegetable stock look for a brand with no added sugar
- Chickpeas: canned chickpeas are great for this recipe, to keep the cooking time short
- Smoked Paprika: smoked paprika adds a sweet, smoky flavor
- Dried Rosemary: rosemary adds a lemony, minty freshness
- Salt
- Fresh Cilantro: I love stirring fresh greens into soups. Even though this is a hearty soup, the fresh cilantro creates a lightness to the dish
How to make this Blended Vegan Chickpea Soup
Step 1. In a large pot, cook the garlic over medium heat for 1 minute or until fragrant, using a splash of vegetable broth if it starts to stick.
Step 2. Add the remaining vegetable stock, the full can of chickpeas & liquid, smoked paprika, dried rosemary and salt. Bring to a simmer.
Step 3. Transfer to a blender, and blend until smooth.
Step 4. Return the mixture to the pot and add the drained can of chickpeas. Heat 3-5 minutes until the whole chickpeas are warmed through.
Step 5. Remove from the heat and stir in the cilantro.
Step 6. Serve with crusty bread, torn into croutons.
FAQ & Expert Tips
Instead of waiting to add the second can of chickpeas, add both cans to the pot in step two. Then blend everything together and skip the reheating in step four.
The result: an ultra thick, rich, and hearty chickpea soup.
This soup would work well with another white bean like cannellini beans or great northern beans.
Black beans would also be delicious!
If you hate cilantro, use an equivalent amount of fresh parsley or basil instead.
You can use a regular blender or an immersion blender. Even a food processor would work!
Store any leftovers in an air tight container in the fridge. It will last up to a week.
Yes. Let the soup cool to room temperature, then place in a zip-top bag with some extra air at the top and freeze.
To reheat, place the frozen soup in a pot and warm over medium-low heat on the stove. Or use the defrost setting on. your microwave.
Recipe Prayer
Thank you God for this meal. We are grateful for the abundance that you give us. Amen.
More Vegan Soup Recipes
Soup is the best! Check out some of my favorite vegan soups:
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📖 Recipe
Vegan Garlic Chickpea Soup (Blended)
Equipment
Ingredients
- 8 Medium Garlic Cloves roughly chopped
- 4 Cups Vegetable Stock
- 2 15 Ounce Cans Chickpeas one can with liquid + one can drained
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Salt
- ½ Cup Lightly Packed Fresh Cilantro roughly chopped
- To serve: crusty bread
Instructions
- In a large pot, cook the garlic over medium heat for 1 minute or until fragrant, using a splash of vegetable broth if it starts to stick.
- Add the remaining vegetable stock, the full can of chickpeas & liquid, smoked paprika, dried rosemary and salt. Bring to a simmer.
- Transfer to a blender, and blend until smooth.
- Return the mixture to the pot and add the drained can of chickpeas. Heat 3-5 minutes until the whole chickpeas are warmed through.
- Remove from the heat and stir in the cilantro.
- Serve with crusty bread, torn into croutons.
Nutrition
Nutrition information is an estimate.
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