15 Minute Creamy Chickpea Soup

This is the BEST Chickpea Soup recipe, for so many reasons! Thick and creamy with a hint of smokiness, it’s quick to make, healthy, freezes brilliantly, and the only thing it needs is hot, crusty bread for dunking. And I love the color!

Last Updated August 14, 2019

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 whip up an easy soup like this one or one of my other favorites – Red Lentil Soup.

In the interests of full disclosure (and because I’m not good at keeping secrets!) I confess: this soup is not made with canned chickpeas! Nope, it’s made with a surprising ingredient – hummus!

I know some of you are thinking… “ugh… hummus in soup? no thanks”! But trust me – if you love tomato or roasted red pepper soup, you are going to love this pureed chickpea soup because that is exactly what it tastes like!

Chickpea Soup Ingredients:

• plain hummus
• vegetable stock
• roasted red bell peppers
• sherry or red wine vinegar
• smoked paprika
• sumac (optional)
• tomato paste
• cayenne pepper
• Olive oil (optional)
• Italian parsley (optional)
• salt and pepper to taste

How to make Chickpea Soup

1. Combine the hummus, roasted red bell peppers, sherry or red wine vinegar, smoked paprika, cayenne pepper, sumac (if using) and tomato paste in a food processor or blender.
2. Blend until all the ingredients are pureed.
3. Add the vegetable stock and the pureed hummus mixture to a large soup pot and stir to combine.
4. Heat over medium-high heat until the soup is hot. Taste and adjust the seasonings.
5. Ladle into bowls and garnish with smoked paprika, parsley and a drizzle of good olive oil if desired.

Chickpea Soup Variations:

This soup recipe is incredibly versatile! Not only can you make it up to 3 days ahead (and stash in the fridge) but you can also freeze it! Although I used plain hummus in this recipe, feel free to experiment with your favorite flavor of hummus! Not sure how to proceed? Here are some ideas to get you started!

Spicy Chickpea Soup:

Add a tablespoon of harissa paste when you blend the ingredients and finish the soup as instructed.

Tomato Chickpea Soup:

Substitute a 14 oz. can of drained, chopped tomatoes for the roasted red bell peppers. Season with 1 teaspoon dried basil and omit the sumac. Garnish with fresh basil leaves if desired.

Greek Chickpea Soup

Substitute a lemon-flavored hummus for the plain and omit the roasted red bell peppers. Substitute white wine vinegar for red wine vinegar and replace the sumac and cayenne pepper with 1 teaspoon of dried oregano.

Other Easy Soup Recipes to slurp!

Smoky Tomato Lentil Soup

This spanish influenced Smoky Tomato Lentil Soup recipe is rich and satisfying.Sherry and paprika boost the flavor this pantry staple soup.

Check out this recipe

Cock a Leekie Soup

A Scottish classic, this Cock a Leekie Soup (or chicken and leek soup) is filled with juicy, roasted chicken, aromatic leeks and tender rice all wrapped in flavorful chicken stock. Ready in under 30 minutes, this chicken soup recipe is light on both your waistline and your pocketbook – a "win-win" situation in my book!

Check out this recipe

Chickpea Soup Recipe

The perfect soup to make when you don’t know what to make for dinner! This incredibly easy, make-ahead and freezable soup uses fridge and pantry staples and is ready in 15 minutes.

If you enjoyed this recipe, I would love for you to give it a 5 star rating! Click on the “Add to Collection” button if you’d like to save it to your own, personal Recipe Box!

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!

3.15 from 7 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: 119kcal

Author: Nancy Buchanan

Ingredients

• 1 cup drained roasted red peppers
• 1 cup hummus
• 1 Tbsp. tomato paste
• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 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. 

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

Calories: 119kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Sodium: 1212mg | Potassium: 240mg | Fiber: 4g | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 17.1mg | Calcium: 38mg | Iron: 2mg

You KNOW I want to see it!!!Follow me at @acommunaltable or tag it#acommunaltable!