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Home » Recipes » Soup

Published: Sep 29, 2019 · Modified: Jan 21, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

Quick and Creamy Spanish Garbanzo Bean Soup

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This Spanish style Garbanzo bean soup is creamy and rich - without a lick of cream! Flavored with roasted peppers and smoked paprika, this easy vegan soup is ready in about 20 minutes thanks to a "secret ingredient"!

Two bowls of Spanish Garbanzo bean soup with plates and napkin in the background.

Table of contents

  1. The BEST Bean Soup Recipe!
    1. Garbanzo Bean Soup Ingredients:
    2. How to make this Garbanzo Bean Soup:
      1. Can you freeze garbanzo bean soup?
        1. Garbanzo Soup Variations:
          1. What to serve with this soup!

          The BEST Bean Soup Recipe!

          Soup is pretty much my "go-to" meal when I am pressed for time and/or haven't really thought about dinner. With a few basics in the pantry and fridge I can always put together a pot of this Easy Lentil Soup or this warm and comforting Chicken and Leek Soup.

          But this Spanish Garbanzo Bean Soup? This one is the clear winner in the "quick and easy" category hands down!

          The "secret" to this chickpea soup is hummus! The ingredients in hummus (pureed garbanzo beans, tahini, and olive oil) make a perfect base for this creamy soup! I know some of you are thinking... "ugh... hummus in soup? no thanks"! But it works. Really!

          Let's put it this way.. if you love tomato or roasted red pepper soup, you are going to love this soup because that is exactly what it tastes like...creamy, rich with that lovely savoriness of tomatoes and peppers.

          Wow. Fast, healthy, super easy to make and delicious! My daughters (13 & 17 year old foodies) loved it!!

          ACT reader Andrea!
          Overhead photo of 3 bowls of this Creamy Chickpea soup with a garnish of fresh parsley.

          Garbanzo Bean Soup Ingredients:

          • Plain Hummus - you can use storebought or homemade.
          • Vegetable stock - I use Better than Bouillon but use whatever vegetable stock brand you like.
          • Roasted Red Bell Peppers - I use Trader Joe's brand but any brand will work.
          • Sherry or red wine vinegar - Sherry vinegar is a staple in my kitchen - it's warm, nutty flavor makes a delicious salad dressing and it's amazing sprinkled over a tray of roasted vegetables!
          • Smoked paprika - smoked paprika is used in both Spanish and Hungarian cuisine and both versions work beautifully in this soup!
          • Tomato paste

          How to make this Garbanzo Bean Soup:

          This is why I think this is the best Garbanzo bean soup recipe - it's sooo easy to make!

          1. Combine all the ingredients except the stock in a blender or food processor.
          2. Add the pureed ingredients to a soup pot or dutch oven and stir in the stock.
          3. Heat over medium-high heat until heated through.
          4. Taste and adjust seasonings with salt and pepper if needed.
          5. Garnish with a little smoked paprika and a drizzle of good olive oil (totally optional but soooo good!!)
          food processor with ingredients for for this pureed garbanzo bean soup recipe.

          Can you freeze garbanzo bean soup?

          This soup freezes very well. You can freeze it before heating, or freeze any leftover soup you have. Let the soup cool and transfer to a freezer-safe container. Thaw overnight in the refrigerator or in the microwave!

          Garbanzo Soup Variations:

          There are almost infinite ways to change up this soup - here are a few of my favorite variations!

          • Mexican: - substitute fresh lime juice for the vinegar. Substitute fresh salsa for the red peppers. Replace the smoked paprika with chili powder.
          • Spicy: Add a quarter teaspoon (or more!) to the recipe for a spicy kick!

          What to serve with this soup!

          This soup recipe is delicious on its own or as part of a meal! Try serving it with....

          • Flatbreads - this easy, no yeast flatbreads take minutes to make!
          • Moroccan Chicken - lemon and olives flavor this easy Chicken Tangine recipe.
          • Chicken Contadina - tender chicken topped with a luscious white wine, garlic and herb sauce - a weeknight one-pan meal!
          • Shrimp Louie - the classic shrimp salad makes for an epic "soup and salad" meal!

          If you enjoyed this recipe, I would LOVE for you to give it a 5-star rating! Cheers! Nancy

          15 Minute Creamy Chickpea Soup Recipe

          Rich and  creamy with a hint of smokiness this Creamy Chickpea Soup with Roasted Peppers goes from pantry to table in under 30 minutes - and doesn't include one drop of cream!
          3.82 from 11 votes
          Print Pin Rate Add to Collection Go to Collections
          Course: Soup
          Cuisine: Contemporary American
          Prep Time: 10 minutes
          Cook Time: 5 minutes
          Total Time: 15 minutes
          Servings: 4 servings
          Calories: 120kcal
          Author: Nancy Buchanan

          Ingredients

          • 1 cup drained roasted red peppers
          • 1 cup hummus
          • 1 Tbsp. tomato paste
          • ¼ teaspoon cayenne pepper
          • 1 teaspoon smoked paprika
          • ½ teaspoon ground sumac optional
          • 2 teaspoons sherry vinegar
          • 2 cups vegetable stock

          Instructions

          • In a food processoror blender, combine the roasted peppers, hummus, tomato paste, cayenne, smoked paprika, ground sumac (if using) and sherry vinegar. Blend until peppers are pureed and the mixture is smooth. 
          • transfer mixture to a medium saucepan and stir in two cups of vegetable stock. Heat over medium high heat for 4 - 6 minutes until the soup is hot. 
          • Ladle into bowls and garnish with canned garbanzo beans, sliced roasted red bell peppers and fresh parsley if desired. 

          Recipe Notes

          1. Make up to 3  days in advance: You can make this recipe up to 3 days in advance. After pureeing the soup, combine it with the vegetable stock and store, covered in the refrigerator. Transfer to a large saucepan or soup pot and heat over medium high heat until hot. 
          2. How to Freeze this soup:Tranfer the soup to a lidded container and freeze for up to 1 month. Defrost in the refrigerator overnight and heat as instructed above. NOTE: If the soup seems to have separated, blend in a blender or food processor and then re heat as directed above. 
          3. SERVING SUGGESTIONS: This soup is hearty enough for a main course - serve it with some crusty bread or pita and a large salad. I love serving it with this Quinoa Salad.

          Nutrition

          Serving: 1cup | Calories: 120kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 1212mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg
          YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

          More 10 Sensationally Simple Soup Recipes

          • Sopa De Fideo - Mexican Noodle Soup
          • Easy Gazpacho Recipe
          • Indian Spiced Red Lentil Soup
          • Sweet and Salty African Peanut Soup

          Reader Interactions

          Comments

          1. Judy @Savoring Today says

            January 29, 2013 at 6:21 am

            I love roasted red pepper hummus, so I can't think of any reason why I wouldn't like this soup! Great idea. 🙂

            Reply
            • Nancy says

              January 30, 2013 at 6:21 pm

              Thanks Judy! Hope you enjoy the soup!!!

              Reply
          2. Lana @ Never Enough Thyme says

            January 29, 2013 at 1:50 pm

            This is another of those things I'd have never thought of - hummus in soup. But, it sounds really interesting! Thanks, Nancy, for always having such creative recipes!

            Reply
            • Nancy says

              January 30, 2013 at 6:21 pm

              Aww... thanks Lana!! My husband does NOT like hummus but he loved this soup... go figure!!!

              Reply
          3. janet @ the taste space says

            February 04, 2013 at 11:03 am

            5 stars
            This looks delicious. I recently added hummus to a carrot/ginger/lime soup and it was incredible. Can't wait to try your version. 🙂

            Reply
            • Nancy says

              February 12, 2013 at 9:19 am

              I think you will like it Janet - I was a little surprised by how creamy it was - enjoy!

              Reply
          4. Andrea says

            April 09, 2013 at 5:06 pm

            5 stars
            Wow. Fast, healthy, super easy to make and delicious! My daughters (13 & 17 year old foodies) loved it!!

            Reply
            • Nancy says

              April 11, 2013 at 9:03 pm

              Hello Andrea!!

              So happy you and your daughters enjoyed it!!!

              Reply
          5. Karen says

            July 06, 2013 at 3:08 pm

            5 stars
            my soup ended up in deep in curry territory...soooooo good! it wouldn't even have gotten started without your recipe as a general roadmap...thank you for posting!

            Reply
            • Nancy says

              July 23, 2013 at 3:42 pm

              So glad you liked the soup..... I adore curry and I bet with your version I would have licked the bowl clean!!!

              Reply
          6. Kelly | Foodtasia says

            October 02, 2019 at 5:01 am

            5 stars
            Nancy, this soup is so intriguing with the hummus in it! I bet it tastes amazing! Love the roasted red peppers, as well!

            Reply
            • Nancy says

              October 02, 2019 at 6:50 pm

              It's amazingly good! My students make this every semester in my Vegetarian nutrition class and they are always amazed at how delicious it is!

              Reply
          7. Valentina says

            October 02, 2019 at 1:56 pm

            5 stars
            I love how creamy this soup is! Such a great idea and delicious combination of ingredients. I love it!

            Reply
            • Nancy says

              October 02, 2019 at 6:49 pm

              Thanks Valentina - we make it every semester in my Vegetarian nutrition class and the students love it!!

              Reply

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          SALUD, BONJOUR AND CIAO!
          Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

          With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
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          SALUD, BONJOUR AND CIAO!
          Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

          With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
          Care to know more?

          Popular recipes

          • Rum and Ginger Beer- A Rum Moscow Mule
          • Provencale Braised Top Round Roast
          • Best Vodka Sour Recipe
          • Classic Shrimp Louie Salad and Dressing

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