This wonderfully delicious, lusciously creamy, gluten-free and vegan Cream of Chickpea Soup is just as delicious as any chicken soup you’ve ever had. It has a rich, hearty flavor and yet is light and healthy.
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With protein-packed chickpeas, just the right amount of veggies, and a light vegan cream, this soup is a meal in a bowl.
I like to make this soup with crock pot-cooked chickpeas. It tastes better and has a nicer texture. Cooking your own chickpeas (garbanzos) in a crock pot is as easy as can be, and it only takes about 5 minutes of your time. Check out my post about cooking beans in a crock pot (slow cooker).
Simple to make and loved by all, this one is sure to become a favorite you’ll make over and over again!
Cream of Chickpea Soup
Prep
Cook
Total
Yield 6 cups
If at all possible, try to use crock-pot-cooked garbanzos for this soup. It takes a little planning ahead, but the added flavor and tender texture is so worth it!
Ingredients
VEGETABLES
4 stalks celery, diced
3 medium carrots, diced or sliced thin
1 medium onion, diced
1 tablespoons olive oil (optional)
CREAM BASE
1/2 cup raw cashews
1 cup water
1 teaspoon salt - scant
1 clove garlic
1 tablespoon lemon juice
1 teaspoon tahini
SEASONINGS
3 cups water
1 tablespoon + 1 teaspoon dried parsley
2 teaspoons granulated onion
2 teaspoons dried chopped or minced onion
1 teaspoon celery salt
1 teaspoon granulated garlic
1/4 teaspoon dried sage
1/4 teaspoon dried basil
3 cups cooked garbanzo beans (chick peas), drained but not rinsed
Instructions
- In a large soup pan, sauté celery, carrots, and onions in olive oil over medium heat until onions begin to soften – about 5 minutes. (Or, if you prefer to avoid oil, saute without.)
- Meanwhile, make cream base. Place cashews, 1 cup water, salt, garlic clove, lemon juice, and tahini in blender and blend until very smooth. (This works best with a heavy-duty blender.) Set aside.
- When onions are beginning to soften, turn heat to high and add 3 cups water and seasonings to pan. Cover and bring to boil.
- Reduce heat and cook over low heat until vegetables are tender but not mushy (about 6 to 8 minutes). Cooking time will vary depending on the size of the vegetable pieces.
- When vegetables are tender, stir in beans.
- Stir in blender mixture and cook just until hot, but do not boil.
Notes
Crock-pot-cooked beans work best in this recipe. If using canned beans, add them along with the water and seasonings.
Could I make the Garbanzo Bean cream soup using beans I’ve cooked in a pressure cooker? They have tons of flavor. Then transfer to a crick pot?
HI Bonnie,
A pressure cooker would work fine. As long as they’re very soft when they are done in the pressure cooker, you can add them directly to the soup then.
Enjoy!
Jennifer
Jennifer, I am just getting this soup ready for lunch, and I can hardly wait until it is ready. I love soups any time ,all the time and I’m sure this is going to be another favorite. Thank you for sharing your recipe. Matilda
I hope you enjoyed it, Matilda. I love soup too. 🙂
Thank you for your comment.
Jennifer
I made this today and it was fantastic! Thank you! I can tell it will be a staple soup recipe that I make many times over the years. I loved it that much!
Wonderful! SO happy you enjoyed it. Thanks, James.
Hi Jennifer,
I think I have made this soup 3x since first trying it two weeks ago. It is delicious and so simple. Thank you so much!
Tiffany
Aw, thanks Tiffany. That makes me happy : )