Vegan Garlic Chickpea Soup
This Vegan Garlic Chickpea Soup combines the nutty richness of chickpeas with sweet roasted garlic in a silky, satisfying broth. Elevated with fresh herbs and a hint of lemon, it delivers protein-packed Mediterranean comfort with every spoonful.
Ingredients
- 2 whole garlic bulbs about 20-24 cloves
- 3 tablespoons olive oil divided
- 2 medium onions diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ½ teaspoon smoked paprika
- 3 cans 15 oz each chickpeas, drained and rinsed
- 4 cups vegetable broth low-sodium preferred
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley or thyme for garnish
- Extra virgin olive oil for drizzling optional
Instructions
- Roast the garlic first. Preheat your oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves, place them on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30-35 minutes until the garlic is golden and soft.
- Prepare your base while the garlic roasts. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften.
- Add the aromatics to build flavor. Stir in the dried thyme and smoked paprika, cooking for another minute until fragrant.
- Incorporate the chickpeas and liquid. Add the drained chickpeas, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes.
- Add the roasted garlic. Once the garlic has cooled slightly, squeeze the soft cloves out of their skins directly into the soup. Remove the bay leaf.
- Blend until smooth. Using an immersion blender, purée the soup until velvety smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Finish with brightness. Stir in the fresh lemon juice and season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
- Serve with love. Ladle the soup into bowls, garnish with fresh herbs, and drizzle with a touch of good olive oil if desired.
Notes
- For extra depth of flavor, reserve 1/3 of the chickpeas to add after blending for a chunkier texture.
- This soup thickens considerably when refrigerated – simply add a splash of water or broth when reheating.
- The roasted garlic can be prepared a day ahead and stored in the refrigerator.
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
- This soup freezes beautifully for up to 3 months – perfect for meal prep!