If you’re looking for the ultimate bowl of coziness, look no further than this Creamy Vegetable Soup with Chickpeas. This recipe is a celebration of wholesome vegetables, creamy richness, and hearty plant protein all in one bowl. Whether you’re vegan, gluten-free, or just craving something warm and satisfying on a chilly night, this soup has you covered. The combination of sweet carrots, tender celery, bright peas and corn, lots of fresh herbs, and the irresistible creaminess from dairy-free butter and milk creates a soup that feels like a warm hug. Chickpeas bring extra heartiness, making every spoonful a delightful and nourishing experience.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients in this Creamy Vegetable Soup with Chickpeas are simple, yet each one plays an essential role in building flavor, texture, and vibrant color. From aromatic garlic and herbs to velvety soy milk and the subtle umami of nutritional yeast, every item brings something special to your pot.
- Neutral oil (like olive oil): This forms the base for sautéing—olive oil adds a little extra flavor, but any mild cooking oil will work.
- Garlic (4 cloves, minced): Provides aromatic depth and a savory backbone to the soup.
- White onion (1 medium, chopped): Onions break down while cooking, giving the soup gentle sweetness and body.
- Carrots (3 medium, chopped): Add natural sweetness and vibrant color, plus a boost of vitamins.
- Celery (4 stalks, chopped): Essential for classic soup flavor and subtle crunch in each bite.
- Corn (½ cup, frozen is fine): Sweet, juicy pops of flavor that complement the other veggies beautifully.
- Peas (1 cup, frozen): These add color, a touch of sweetness, and protein.
- Nutritional yeast (3 tbsp): Brings a cheesy, savory umami note—with zero dairy.
- Veggie broth (4 cups): The flavorful foundation that ties everything together; choose a low-sodium version if you’d like to control saltiness.
- All-purpose flour (1/3 cup, or sub gluten-free): Helps thicken the soup for that luscious creamy texture.
- Dairy-free butter (1/3 cup): Adds richness and a classic soup base flavor—vegan but still indulgent.
- Unsweetened dairy-free milk (1 cup, like soy): The key to making the soup silky and creamy without real cream.
- Salt (1 tsp): Brings all the flavors into harmony; adjust to taste.
- Pepper (½ tsp): Just enough to add gentle heat and round out the seasoning.
- Fresh rosemary (½ tsp, or ¼ tsp dried): Gives the soup woodsy, herby complexity.
- Fresh oregano (½ tsp, or ¼ tsp dried): Adds a Mediterranean warmth and balances the sweet veggies.
- Fresh thyme (½ tsp, or ¼ tsp dried): Infuses the soup with the earthy aroma that makes it feel classic and comforting.
- Chickpeas or white beans (1 cup, optional): For extra protein and heartiness—they transform the soup into a satisfying meal.
How to Make
Step 1: Sauté the Aromatics
Start by heating your neutral oil in a large soup pot over medium heat. Once shimmering, add the minced garlic and chopped onion. Give them a good stir, and let them cook for about 3 to 4 minutes, just until the onion is soft and translucent. This fragrant base really sets the stage for your Creamy Vegetable Soup with Chickpeas, so don’t skip this step!
Step 2: Cook the Vegetables
Time to invite in more color and flavor! Toss in the chopped carrots, celery, corn, and peas. Sauté with the aromatics for another 5 to 7 minutes, stirring here and there, until all the veggies look a little brighter and start to soften—think vibrant and inviting.
Step 3: Make the Roux
Push the veggies to one side of the pot, then melt in the dairy-free butter. Sprinkle the flour over the melted butter and whisk it together to form a paste-like mixture. Stir constantly for about 2 minutes—this quick toasting step removes any raw flour taste and ensures your Creamy Vegetable Soup with Chickpeas will have that dreamy, thick texture.
Step 4: Add Broth and Milk
Slowly pour in your veggie broth, stirring as you go to incorporate the buttery roux into the liquid. Once everything’s smooth and lump-free, add your dairy-free milk. Give it all a good stir, making sure the mixture is silky and even—this is your soup’s foundation!
Step 5: Season and Simmer
Now, add the nutritional yeast, salt, pepper, rosemary, oregano, and thyme. Stir to combine and bring the pot to a gentle simmer. Let it bubble away for 15 to 20 minutes, so the flavors can meld and the soup can thicken up until it’s perfectly creamy.
Step 6: Add Chickpeas (or White Beans)
If you’re adding chickpeas or white beans, this is the moment! Stir them into the soup and let them warm through for 5 to 7 minutes. Not only do they make your Creamy Vegetable Soup with Chickpeas heartier and more filling, they bring wonderful texture and plant protein.
Step 7: Adjust Consistency and Seasoning
If your soup feels a little thick, simply splash in a bit more veggie broth or dairy-free milk until you’ve reached your perfect creamy consistency. Taste and adjust salt, pepper, or any herbs as needed. Your kitchen should smell incredible by now!
Step 8: Serve and Enjoy
Ladle the piping hot soup into bowls. Garnish with fresh herbs (like parsley) or a drizzle of olive oil if you like. Pair it up with crusty bread or a simple green salad—this Creamy Vegetable Soup with Chickpeas is ready to steal the show!
How to Serve
Garnishes
The finishing touches truly make this soup feel special. Scatter freshly chopped parsley, thyme, or a swirl of olive oil on top for a burst of color and aroma. If you want a bit of zing, a sprinkle of chili flakes or a crack of fresh pepper adds that final flair.
Side Dishes
Pairing this hearty Creamy Vegetable Soup with Chickpeas with a thick slice of warm, crusty bread is always a winner—you’ll want it for soaking up every last drop. If you’re craving something lighter, a crisp green salad with a lemony vinaigrette provides the perfect fresh contrast.
Creative Ways to Present
For a rustic feel, serve your soup in big mugs or shallow bowls with lots of garnishes. Hosting guests? Ladle into small cups or ramekins as an appetizer, or try serving alongside mini grilled sandwiches for a fun and cozy lunch spread. This soup loves a sprinkle of fresh herbs and can even be topped with crispy roasted chickpeas for crunch!
Make Ahead and Storage
Storing Leftovers
Allow your Creamy Vegetable Soup with Chickpeas to cool completely, then transfer it to an airtight container. You can store it in the fridge for up to 4 days—just the thing for quick lunches and easy dinners throughout the week. The flavors only get richer as they sit!
Freezing
This soup freezes beautifully! Portion into airtight, freezer-friendly containers, making sure to leave a little space for expansion. It will keep for up to 2 months. For best results, thaw overnight in the fridge before reheating so the texture stays creamy and luscious.
Reheating
To reheat, simply warm your Creamy Vegetable Soup with Chickpeas on the stove over medium heat, stirring occasionally until hot. You may need to add a splash of broth or dairy-free milk to loosen it up. The microwave also works in a pinch; just heat in short intervals, stirring between each, until warmed through.
FAQs
Can I use other beans instead of chickpeas?
Absolutely! White beans like cannellini or navy beans work beautifully in Creamy Vegetable Soup with Chickpeas. They add a similarly comforting texture and take on the flavorful broth just as well.
Is this soup gluten-free?
It can be! Just swap the all-purpose flour for your favorite gluten-free flour blend. The soup will still turn out creamy and thick, so everyone can enjoy.
What dairy-free milk works best?
Unsweetened soy milk gives the richest texture, but almond, oat, or cashew milk all make a lovely Creamy Vegetable Soup with Chickpeas. Just be sure to use an unsweetened variety so the soup remains savory.
Can I add extra vegetables?
Definitely! Diced zucchini, baby spinach, potatoes, or even a handful of kale can be added for variety and added nutrition in your Creamy Vegetable Soup with Chickpeas. The soup is flexible and loves personalization.
How can I make it spicier?
For a gentle kick, add a bit of cayenne pepper or diced jalapeño when you sauté the vegetables. A pinch of smoked paprika or hot sauce added during simmering gives a nice, warming spice.
Final Thoughts
Nothing hits the spot quite like a steaming bowl of Creamy Vegetable Soup with Chickpeas. Whether you’re cooking for family, friends, or just yourself, this soup always brings comfort and joy. Give it a try, and let it become a new favorite in your own kitchen!
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Creamy Vegetable Soup with Chickpeas Recipe
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This Creamy Vegetable Soup with Chickpeas is a comforting and hearty dish, packed with fresh vegetables, plant-based ingredients, and a rich, creamy texture. It’s vegan-friendly, gluten-free (with substitutions), and perfect for those chilly days when you need something warming and filling. The combination of carrots, celery, peas, corn, and herbs, along with the addition of chickpeas or white beans, makes this soup a flavorful and satisfying meal.
Ingredients
Vegetables:
- 1 tbsp neutral oil (I used olive oil)
- 4 cloves of garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks of celery, chopped
- ½ cup corn (I used frozen corn)
- 1 cup peas (I used frozen peas)
Sauce and Seasoning:
- 3 tbsp nutritional yeast
- 4 cups veggie broth
- 1/3 cup all-purpose flour (substitute with gluten-free flour)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (I used soy milk)
- 1 tsp salt
- ½ tsp pepper
- ½ tsp fresh rosemary (or ¼ tsp dried)
- ½ tsp fresh oregano (or ¼ tsp dried)
- ½ tsp fresh thyme (or ¼ tsp dried)
- 1 cup chickpeas or white beans (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the neutral oil (or olive oil) over medium heat. Add the minced garlic and chopped onion and sauté for about 3-4 minutes until the onion becomes soft and translucent.
- Cook Vegetables: Add the chopped carrots, celery, corn, and peas to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Make Roux: Push the vegetables to the side of the pot and add the dairy-free butter. Once melted, sprinkle the flour (or gluten-free flour) over the melted butter and whisk it together to form a paste. Cook the mixture for about 2 minutes, stirring constantly, to remove the raw flour taste.
- Add Liquid: Gradually add the veggie broth, stirring to incorporate the roux into the liquid. Pour in the dairy-free milk and stir well to combine, ensuring the mixture is smooth.
- Season and Simmer: Add the nutritional yeast, salt, pepper, rosemary, oregano, and thyme to the soup. Bring to a gentle simmer and let it cook for 15-20 minutes.
- Add Beans: If using, add the chickpeas or white beans to the soup and let them warm through for an additional 5-7 minutes.
- Adjust Consistency: If the soup is too thick, adjust with more vegetable broth or dairy-free milk. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls, garnish, and enjoy!
Notes
- For a heartier soup, add other vegetables like zucchini, spinach, or potatoes.
- If you like a spicy kick, increase cayenne pepper or add diced jalapeños.
- Enhance flavor with fresh herbs like thyme or bay leaves during simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 9g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
