CREAMY DREAMY GARLIC SOUP

Imagine curling up with a bowl of creamy, garlicky goodness that warms you from the inside out – and it’s ready in under 30 minutes! This Best Garlic Chickpea Soup – Quick & Creamy is not only unbelievably delicious but also packed with plant-based protein and flavor. Get ready to experience soup nirvana; I promise, this is going to become a new favorite!

Gathering Your Dreamy Ingredients

Here’s what you’ll need to whip up this comforting soup. Don’t worry if you don’t have every single item; we can make easy substitutions!

For the Soup:

• Olive Oil: 2 tablespoons, for sautéing the aromatics.
• Yellow Onion: 1 medium, chopped.
• Garlic: 6 cloves, minced (yes, six! It’s a garlic soup!).
• Canned Chickpeas: 2 (15-ounce) cans, drained and rinsed.
• Vegetable Broth: 4 cups (low sodium preferred).
• Dried Thyme: 1 teaspoon.
• Dried Rosemary: 1/2 teaspoon.
• Salt: To taste.
• Black Pepper: To taste.

For the Creamy Finish:

• Cashews: 1/2 cup, soaked in hot water for at least 30 minutes (this is KEY for creaminess!).
• Lemon Juice: 1 tablespoon, freshly squeezed.
• Nutritional Yeast: 2 tablespoons (optional, for a cheesy flavor).

For Garnish (Optional, but Recommended!):

• Fresh Parsley: Chopped.
• Red Pepper Flakes: For a touch of heat.
• Drizzle of Olive Oil: For extra richness.
• Toasted Croutons: For crunch!

Step-by-Step to Soup Perfection

Now for the fun part! Don’t be intimidated; this soup is incredibly easy to make, even for beginner cooks. We’ll break it down into simple, manageable steps.

Getting Started:

1. Soak the Cashews: Place the cashews in a bowl and cover them with very hot water. Let them soak for at least 30 minutes. This is what makes the soup so creamy, so don’t skip this step!

Building the Flavor Base:

2. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. This is where the magic happens!

Creating the Soup:

4. Add the Chickpeas and Broth: Add the drained and rinsed chickpeas, vegetable broth, dried thyme, and dried rosemary to the pot. Season with salt and black pepper to taste.
5. Simmer: Bring the soup to a simmer, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together beautifully.

The Creamy Secret:

6. Blend the Cashews: Drain the soaked cashews and transfer them to a high-speed blender (a regular blender will also work, but the texture might not be quite as smooth). Add the lemon juice and nutritional yeast (if using). Blend until completely smooth and creamy, adding a little water if needed to help the blending process.
7. Incorporate the Creaminess: Pour the cashew cream into the soup pot and stir to combine. Heat gently for a few minutes, but do not boil.

Serve and Enjoy!

8. Taste and Adjust: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to your liking.
9. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, red pepper flakes, a drizzle of olive oil, and toasted croutons (if desired).
10. Enjoy! This soup is best served warm and enjoyed immediately.

Why This Chickpea Soup is the BEST

Okay, so I might be a *little* biased, but I truly believe this is the best garlic chickpea soup you’ll ever taste! Here’s why:

• The Creaminess: The soaked cashews create a naturally creamy texture without any dairy.
• The Flavor: The combination of garlic, thyme, rosemary, and lemon juice is simply divine.
• The Speed: It’s ready in under 30 minutes, making it perfect for a quick and easy weeknight meal.
• It’s Healthy: Packed with plant-based protein and fiber, this soup is a guilt-free indulgence.
• It’s Versatile: Easily customizable to your liking – add more vegetables, spices, or toppings!

Tips and Tricks for Soup Success

Even though this recipe is super straightforward, here are a few extra tips to ensure soup-making victory:

• Don’t Skip the Cashew Soak: Seriously, this is crucial for the creamy texture! If you’re short on time, you can soak the cashews in boiling water for just 15 minutes.
• Taste as You Go: Seasoning is key! Taste the soup at each stage and adjust the salt, pepper, and lemon juice to your liking.
• Use Fresh Garlic: While jarred minced garlic works in a pinch, fresh garlic will give you the best flavor.
• Control the Heat: Be careful not to burn the garlic when sautéing it, as it can become bitter.
• Make it Spicy: Add a pinch of red pepper flakes to the soup while it simmers for a little extra kick.
• Blend Carefully: When blending hot liquids, be sure to vent the blender to prevent pressure buildup. You can do this by removing the center cap from the lid and covering the opening with a towel.

Variations to Make it Your Own

The beauty of soup is its versatility! Feel free to experiment and make this recipe your own. Here are a few ideas:

• Add Vegetables: Sauté other vegetables like carrots, celery, or spinach along with the onion and garlic.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
• Make it Cheesy: Add a handful of shredded Parmesan cheese to the soup while it simmers for a cheesy flavor.
• Add Protein: Stir in cooked chicken, sausage, or tofu for a heartier meal.
• Use Different Herbs: Experiment with different herbs like oregano, basil, or parsley.

Serving Suggestions and Pairings

This soup is delicious on its own, but it’s even better when paired with a few complementary dishes. Here are some of my favorite serving suggestions:

• Grilled Cheese Sandwich: A classic pairing!
• Crusty Bread: Perfect for dipping and soaking up all that delicious broth.
• Side Salad: A light and refreshing salad complements the richness of the soup.
• Roasted Vegetables: Roasted Brussels sprouts, carrots, or sweet potatoes make a great side dish.

Other Soup Recipes You’ll Love

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorite soup recipes that I think you’ll enjoy:

• For something hearty and comforting, try the CHEESEBURGER SOUP. It’s a family favorite!
• If you’re looking for a simple yet elegant dish, the GARLIC SOUP is an absolute must-try.
• Need a healthy and delicious lunch? The BROCCOLI CHEDDAR SOUP always hits the spot.
• For a cozy and satisfying meal on a chilly evening, the CHEDDAR POTATO SOUP is a winner.
• When fall arrives, nothing beats a warm bowl of BUTTERNUT SQUASH SOUP.
• And finally, if you’re a mushroom enthusiast, you absolutely HAVE to try the CREAMY MUSHROOM SOUP.

Storing and Reheating Leftovers

This soup is even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Ready to Get Cooking?

I hope you’re as excited about this Best Garlic Chickpea Soup – Quick & Creamy recipe as I am! It’s the perfect comforting and flavorful meal for any occasion. Give it a try and let me know what you think in the comments below. Happy soup-making!

Creamy Dreamy Garlic Chickpea Soup

Amelia Chen-Morrison

This Creamy Dreamy Garlic Chickpea Soup is a comforting and flavorful vegan soup, ready in under 30 minutes. Packed with plant-based protein and a rich garlic flavor, this soup is both healthy and incredibly satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• High-speed blender
• Measuring cups and spoons
• Cutting board
• Knife
• Can opener
• Bowl for soaking cashews
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 4 cups vegetable broth low sodium preferred
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt to taste
• Black pepper to taste
• ½ cup raw cashews, soaked in hot water for at least 30 minutes
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons nutritional yeast optional
• Fresh parsley, chopped for garnish
• Red pepper flakes for garnish
• Drizzle of olive oil for garnish
• Toasted croutons for garnish

Instructions

 

• Soak the cashews in hot water for at least 30 minutes.
• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened and translucent, about 5 minutes.
• Add minced garlic and cook for another minute, until fragrant, being careful not to burn it.
• Add drained and rinsed chickpeas, vegetable broth, dried thyme, and dried rosemary to the pot. Season with salt and black pepper to taste.
• Bring the soup to a simmer, then reduce the heat and let it simmer for 15 minutes.
• Drain the soaked cashews and transfer them to a high-speed blender. Add lemon juice and nutritional yeast (if using).
• Blend until completely smooth and creamy, adding a little water if needed to help the blending process.
• Pour the cashew cream into the soup pot and stir to combine. Heat gently for a few minutes, but do not boil.
• Taste and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to your liking.
• Ladle the soup into bowls and garnish with fresh parsley, red pepper flakes, a drizzle of olive oil, and toasted croutons (if desired).
• Serve warm and enjoy!

Notes

For the creamiest texture, ensure the cashews are soaked for at least 30 minutes. Soaking them in boiling water for 15 minutes can work as a faster alternative. When blending hot liquids, vent the blender to prevent pressure buildup. Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave. Feel free to add other vegetables like carrots or spinach for extra nutrients. A pinch of red pepper flakes can add a pleasant kick.