• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

JennifersKitchen

  • Home
    • About Me
    • FAQ
    • Contact
  • Weight Loss Program
  • Recipes
    • All Recipes
    • Recipes by Category
  • Resources
    • All About Ingredients
    • Get Healthy
    • Kitchen Tools for Healthy Eating
    • Cooking Tips
  • Why Ad-Free?
    • Why My Site is Ad-Free
    • Donate!
  • Member Log In
    • Weight Loss Plan Home

Cream of Chickpea Soup

May 28, 2018 by JennifersKitchen 12 Comments

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.

This website is brought to you without annoying ads because we can live healthier lives without the influence of marketing. But running a high-traffic site is expensive. How can you help? If you purchase anything through the affiliate links on my site, your cost is the same, but I receive a small commission. Thank you!

With protein-packed chickpeas, just the right amount of veggies, and a light vegan cream, this soup is a meal in a bowl.

Tender Chickpeas

I like to make this soup with dried chickpeas that I’ve cooked in a crock pot or an Instant Pot. They taste better and have a nicer texture.  Cooking your own chickpeas (garbanzos) in a crock pot or Instant Pot is as easy as can be, and it only takes a few minutes of your time. Check out my post about cooking beans in a crock pot (slow cooker). And here’s how to cook garbanzo beans in an Instant Pot.

Where to buy the best dried garbanzo beans?

Azure Standard carries the ABSOLUTE BEST garbanzo beans (chickpeas) I have ever tasted! They are super fresh and flavorful and always cook up tender and buttery. Once you try them, you’ll never want garbanzo beans from anywhere else.

Simple to make and loved by all, this one is sure to become a favorite you’ll make over and over again!

Healthy Soup

Not only is this Cream of Chickpea Soup absolutely luscious, but it is super healthy as well.  It offers you a good dose of iron (which helps keep your immune system functioning well), manganese (which improves bone health and reduces inflammation), and folate (which is associated with lower risk of depression and better heart health).

Vegan Cream of Chickpea Soup

5 votes

Print

Cream of Chickpea Soup

Prep 20 mins

Cook 10 mins

Total 30 mins

Author jenniferskitchen.com

Yield 6 cups

If at all possible, try to use garbanzos that have been cooked in a crock-pot or in an Instant Pot for this soup. It takes a little planning ahead, but the added flavor and tender texture is so worth it!

Ingredients

VEGETABLES

  • 4 ribs celery, diced
  • 3 medium carrots, peeled and 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

  1. 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.)
  2. 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.
  3. When onions are beginning to soften, turn heat to high and add 3 cups water and seasonings to pan. Cover and bring to boil.
  4. 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.
  5. When vegetables are tender, stir in beans.
  6. 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.

Popular Posts

Vegan Cherry Vanilla Ice Cream

Butternut Enchiladas

5-Minute Vegan Cheese Sauce

5-Minute Vegan Cheese Sauce

Berry Chia Breakfast Bowl

Berry Chia Breakfast Bowl

Filed Under: Beans, Freezes Well, Gluten-Free, Recipes, Recipes that use a blender, Soups, Weight Loss Recipes

Before you go …

Did you know that you can eat all this delicious food AND lose weight? You can.

No calorie counting. No portion sizes.

Join my online weight loss program today.

Healthy Weight Loss Plan


Previous Post: « Easy, 1-Pot, 7-Ingredient Marinara Sauce
Next Post: How to Freeze Bananas »

Reader Interactions

Comments

  1. Bonnie Bauer

    May 28, 2018 at 9:22 pm

    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?

    Reply
    • JennifersKitchen

      May 29, 2018 at 6:54 am

      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

      Reply
  2. Matilda

    May 31, 2018 at 11:09 am

    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

    Reply
    • JennifersKitchen

      May 31, 2018 at 2:55 pm

      I hope you enjoyed it, Matilda. I love soup too. 🙂
      Thank you for your comment.

      Jennifer

      Reply
  3. James

    May 31, 2018 at 11:30 pm

    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!

    Reply
    • JennifersKitchen

      June 1, 2018 at 7:26 am

      Wonderful! SO happy you enjoyed it. Thanks, James.

      Reply
  4. Tiffany

    November 14, 2018 at 5:38 pm

    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

    Reply
    • JennifersKitchen

      November 15, 2018 at 5:58 am

      Aw, thanks Tiffany. That makes me happy : )

      Reply
  5. Cori

    November 18, 2020 at 2:31 pm

    Jennifer, thanks for separating this into the cream base and all other components. This makes it very easy for me to sub in for typical canned “Cream of X” soup in recipes. Going to try this in place of standard ingredients for green bean casserole this holiday season 🙂 Might add a homemade chickpea bread crumb to the top in place of crispy onions,.. TBD.

    Reply
    • JennifersKitchen

      November 18, 2020 at 3:14 pm

      What a great idea, Cori! Let us know how it turns out. 🙂

      Reply
  6. Eric Lovelace

    October 8, 2021 at 6:16 pm

    We had this for the second time tonight – delicious! So rich and creamy. Thank you.

    Reply
    • JennifersKitchen

      October 11, 2021 at 11:49 am

      Your very welcome, Eric. So happy you liked it! Thank you for your comment. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Twitter Facebook Pinterest Instagram

Can I help you find something?

ad-free website

Footer

Let’s be friends!

"The foundation of that which keeps people in health is the medical missionary work of good cooking." Medical Ministry 269


Healthy Weight Loss Program
Weight Loss Program
Healthy Weight Loss Program
Recipes
Ad-Free Site
Support this Site
Affilate Program
Affilate Program

Copyright 2022, Jennifer White, All rights reserved.

All material on jenniferskitchen.com is copyrighted. You may not use any of it without written permission from the publisher (Jennifer White).

If you use anything on this website without permission, you are breaking the law and depriving the author and publisher of their rightful benefits from the many hours of work devoted to this site.

Disclaimer: The content of this website is provided for educational purposes only and is not intended to treat or cure any medical or psychological conditions or to prescribe or diagnose for any medical or psychological condition. The information contained on this website is not intended to replace a one-to-one relationship with a medical healthcare professional. Therefore, this information is not intended as medical advice, but rather a sharing of knowledge and information based on much sound research, common sense, observation, and experience. We encourage you to make your own health care decisions based on good judgment and research and when necessary seek out help from a qualified healthcare professional.

Copyright © 2022 JennifersKitchen. This site was built on the Genesis Framework using the Foodie Pro Theme