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cream of chickpea soup recipe
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5 from 2 votes

Cream of Chickpea Soup

Cream of chickpea soup recipe is a combination of savory vegetables and chickpeas blended to a puree and topped with crispy oil-free air-fried chickpeas. It all cooks in one-pan in 20 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soups
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 321kcal


  • 1 large white onion diced
  • 2 large carrots diced
  • 1 leek diced
  • 1 clove garlic minced
  • 15 ounces chickpeas drained
  • 4 cups vegetable broth
  • 2 teaspoons Hungarian paprika

Air-Fried Chickpeas


  • In a soup pot, saute garlic, onions, and leeks until onions are translucent
  • Add carrots and chickpeas; stir to combine
  • Add the paprika
  • Add 4 cups of vegetable broth and bring to a boil
  • Cover and reduce heat to medium-low
  • Cook for 20 minutes
  • Remove from heat and blend in a high-speed blender in batches until smooth.
  • I wait until it's cool, blend, and then reheat.
  • Just be sure if you are blending the soup when it's hot, you are very careful.



However, the difference between Hungarian paprika and regular paprika is flavor. For instance, normal paprika is sweet made from crushed dried chilies. Smoked paprika, on the other hand, uses chilies that are smoke-dried and then crushed. Typically smoked with oak, smoke-dried chilis have a stronger flavor. For example, some people think it tastes a little like liquid smoke in powder form. 


Calories: 321kcal | Carbohydrates: 56g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1270mg | Potassium: 666mg | Fiber: 15g | Sugar: 11g | Vitamin A: 6505IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 5mg