Creamy Chickpea Rosemary Soup
Cozy up with a bowl of Creamy Chickpea Rosemary Soup, a velvety blend of wholesome chickpeas, aromatic rosemary, and garden-fresh vegetables. This hearty soup combines the natural creaminess of chickpeas with the richness of heavy cream or coconut cream, creating a comforting dish that’s perfect for chilly evenings. A generous simmer in flavorful vegetable broth allows the sautéed onions, garlic, carrots, and celery to infuse the soup with depth, while a touch of lemon juice brightens the flavors. Ready in just 40 minutes, this easy-to-make, vegetarian-friendly soup makes a satisfying meal when paired with crusty bread for dipping. Whether you’re looking for a light lunch or a nourishing dinner, this creamy rosemary-infused soup will quickly become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, diced Carrot
- 1 medium, diced Celery stalk
- 3 cups Cooked chickpeas
- 4 cups Vegetable broth
- 2 teaspoons, finely chopped Fresh rosemary
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Heavy cream or coconut cream
- 1 tablespoon Lemon juice
- 1 loaf (optional, for serving) Crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the cooked chickpeas, vegetable broth, and chopped fresh rosemary.
Season with salt and ground black pepper, and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream or coconut cream, and heat gently for 2-3 minutes without boiling.
Add the lemon juice, taste, and adjust seasoning with more salt and pepper if needed.
Serve warm in bowls, optionally paired with slices of crusty bread for dipping.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 7296 mg | 317% | |
| Total Carbohydrate | 492.7 g | 179% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 62.4 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4386 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
