Vegan Chickpea Soup — Smooth, Garlicky & Comforting
A rich, naturally creamy garlic chickpea soup made with roasted garlic, chickpeas, and olive oil — comforting, vegan, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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2 (15-oz) cans chickpeas, drained and rinsed
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1 head garlic
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1 medium onion, diced
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2 celery stalks, chopped
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4–5 cups vegetable broth
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2 tbsp olive oil (plus more for roasting and garnish)
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1 tsp thyme or rosemary
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Juice of 1 lemon
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Salt and black pepper to taste
Instructions
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Preheat oven to 400°F. Slice top off garlic head, drizzle with oil, wrap in foil, and roast 30–35 minutes. Squeeze out cloves once cooled.
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In a pot, heat olive oil. Sauté onion and celery 5–7 minutes.
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Add chickpeas, roasted garlic, herbs. Stir to coat.
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Add broth and simmer 15 minutes.
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Blend until smooth or partly chunky. Adjust thickness with more broth.
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Stir in lemon juice, salt, and pepper. Simmer 5 more minutes.
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Serve hot with olive oil drizzle and optional toppings.
Notes
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Use coconut milk for extra creaminess.
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Add leafy greens or cooked grains for variation.
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Store up to 4 days in the fridge or 3 months frozen.