It’s a chilly evening, and the kitchen fills with the scent of sizzling garlic. The sound of bubbling broth follows soon after, promising comfort in a bowl. This Vegan Garlic Chickpea Soup feels like warmth itself—creamy, rich, and full of goodness. It’s ready in just 30 minutes, using pantry staples that somehow taste like home.
Table of Contents
Why You’ll Love This Recipe
You’ll love this soup for how simple and satisfying it is. The ingredients are basic, yet the flavor feels special every single time. It’s made with humble chickpeas, creamy potatoes, and aromatic herbs that cozy up together beautifully.
Also, it’s:
- Easy to make with pantry staples
- Full of plant-based protein
- Ready in 30 minutes
- Budget-friendly and comforting
Key Ingredients at a Glance
Chickpeas – blended and whole for creaminess
Half of the chickpeas are blended smooth, while the rest stay whole for texture. This combo gives a naturally creamy soup—no cream needed.
Garlic & Herbs – flavor base (paprika, rosemary, thyme)
Garlic leads the way here. Its aroma builds the heart of this soup, balanced with smoky paprika, rosemary, and thyme. The result is deep and earthy, perfect for a cozy dinner.
Potato & Broth – body and depth
A single diced potato adds creaminess as it cooks down, blending right into the chickpea base. Vegetable broth ties everything together and gives that perfect savory comfort.
Olive Oil & Seasoning – richness and balance
A touch of olive oil rounds out the flavor, while a drizzle on top makes it shine. Salt and pepper keep the balance simple and delicious.
Step-by-Step: How to Make Vegan Garlic Chickpea Soup
Blend Half the Chickpeas
Start by blending one can of chickpeas (with its liquid) until smooth. This is your base for a creamy texture.
Sauté Garlic and Spices
Heat olive oil in a pot over medium heat. Add minced garlic and let it sizzle for a minute until fragrant. Stir in paprika, rosemary, thyme, and chili flakes. The kitchen will smell amazing right about now.
Add Chickpeas, Potato & Broth
Next, stir in the puréed chickpeas, drained chickpeas, diced potato, and black pepper. Mix well before adding vegetable broth. Everything starts to look hearty and golden.
Simmer and Season to Taste
Bring it to a boil, then lower to a gentle simmer. Let it cook for about 25 minutes, stirring now and then. The soup thickens naturally as the potato softens. Taste and adjust seasoning before serving.
Variations & Add-Ins
Add a Soffritto Base
Start with sautéed onion, carrot, and celery for a richer, sweeter base. It’s classic and adds another layer of comfort.
Swap Beans or Add Greens
White beans work beautifully in place of chickpeas. Or, stir in spinach or kale at the end for extra color and nutrients.
Finish with Pesto or White Wine
A spoon of garlic parsley pesto or a splash of white wine at the start turns this soup into something extra special for guests.
Serving Suggestions
Ladle the soup into warm bowls and top with a swirl of olive oil and freshly cracked pepper. Add a side of crusty bread, focaccia, or even a slice of pesto toast. For another cozy pairing, try this Olive Garden-style minestrone soup packed with veggies or the High-protein broccoli cheddar soup for a cozy meal.
Storage & Meal Prep Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The flavor deepens overnight, making it even better the next day. You can also freeze it for up to 2 months—just leave a bit of space in the container for expansion. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Nutrition Snapshot
Each serving of this Vegan Garlic Chickpea Soup packs about 252 calories, 10g of protein, and 10g of fiber. It’s rich in potassium and iron too. These numbers are estimates, but they show how nourishing a bowl can be.
FAQ
Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak them overnight and cook them until tender before starting the recipe. You’ll need about 3 cups of cooked chickpeas to match the two cans.
How do I make it thicker or thinner?
If you like a thicker soup, simmer a few extra minutes uncovered. For a thinner texture, stir in a bit more vegetable broth or water until it feels right.
Is this soup gluten-free and allergy-friendly?
Absolutely. It’s gluten-free, dairy-free, and nut-free. Just double-check your broth label to confirm it’s certified gluten-free.
Vegan Garlic Chickpea Soup Recipe Card
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Vegan Garlic Chickpea Soup | Simple, Cozy & Delicious
- Total Time: 30 minutes
- Yield: 3 servings (1 1/3 cup each) or 4 small servings (1 cup each) 1x
Description
Creamy Vegan Garlic Chickpea Soup with bold garlic, paprika, rosemary, and thyme. Blended chickpeas and potato make it silky without dairy. Pantry-friendly, protein-rich, and ready in 30 minutes.
Ingredients
1 Tbsp olive oil, plus more for drizzling
3 large garlic cloves, minced or pressed
1 tsp paprika
1 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp chili flakes
2 cans (15 oz each) chickpeas
1 large potato (6 oz / 180 g), diced
2 cups (480 ml) low-sodium vegetable broth
Salt and black pepper to taste
Instructions
1. Blend one can of chickpeas with its liquid until smooth.
2. Heat olive oil in a pot over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add puréed chickpeas, second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and black pepper. Stir well.
4. Add vegetable broth and stir again.
5. Cover the pot, bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
6. Taste and adjust seasoning, especially salt depending on your broth.
7. Serve hot with freshly ground pepper and an optional olive oil drizzle.
Notes
Recipe is creamy, fast, and made with basic pantry ingredients.
Adjust salt based on your broth.
Serve with crusty bread, pesto bread, or focaccia for a complete meal.
Optional add-ins: soffritto base, white beans instead of chickpeas, a splash of white wine, or stir in spinach or kale at the end.
Top with garlic parsley pesto if you like.
Storage: refrigerate up to 3 days or freeze up to 2 months, leaving 1 inch headspace.
Nutritional values are approximate estimates.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 252
- Sugar: 1 g
- Sodium: 729 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
More Such Recipes
If you love this comforting bowl, try my Spinach and white bean soup loaded with plant-based protein or this Easy vegan gravy recipe ready in 5 minutes.
Final Thoughts
This Vegan Garlic Chickpea Soup feels like a hug in food form—simple, creamy, and full of real ingredients. Whether you’re cooking for one or sharing with family, it’s a bowl that brings calm to busy evenings. You can even batch-cook it for cozy meal prep through the week. For more comfort food inspiration, follow along on Pinterest or join the kitchen chats on Facebook.