Chickpea Vegetable Chowder
This delicious vegan chickpea vegetable chowder is easy to make in 30 minutes for a healthy, comforting bowl of soup.
About the Recipe
This simple but delicious soup has been a reader-favourite at Running on Real Food for years.
It’s easy to make and features wholesome ingredients like carrots, celery and potato but is always a hit!
The secret to this dairy-free vegetable chowder is pureed chickpeas! Along with potatoes, they add the perfect, creamy texture to the soup without the need for cream or other heavy ingredients.
You’ll love this soup any time of year. It’s light and fresh enough for the warmer months but satisfying during the winter too, especially served with a big slice of bread for dipping!
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Potato: You can use russet or Yukon gold potato. This recipe can also be made with sweet potato.
- Broth: You can use any store-bought or homemade broth. Carton broth or bouillon cubes or powder work. I usually use Better than Bouillon.
- Chickpea: For convenience, canned works great here but you can cook your own from scratch and use those too. You’ll need about 2.5 cups of cooked chickpeas or 1 19 oz can. The amount doesn’t have to exact though so if you only have 2 14 oz cans or 1 28 oz can, that works.
- Onion: White or yellow onion works.
- Veggies: Aside from the potato, you’ll need celery and carrot.
- Herbs: For simplicity, the recipe calls for dried thyme and oregano but you can substitute 2-3 tbsp chopped fresh herbs if you prefer.
Step-by-Step with Photos
Step 1. Saute the Veggies & Herbs
Start by adding the celery, onion and garlic to a large soup pot with 1/4 cup of the vegetable broth. Saute over medium heat for 5-6 minutes until softened.
Quick Note: If you prefer to use olive oil to cook the veggies, you can use 1 tbsp oil instead of 1/4 cup of broth.
Stir in the thyme and oregano and cook for a couple more minutes. You can add a little pinch of salt and pepper for seasoning here as well.
Step 2. Cook the Soup
Add everything but the lemon and bring the soup to a light simmer over medium-low heat. Simmer the soup uncovered for 15-20 minutes until the potatoes are fork tender.
Step 3. Blend Half the Soup
Carefully scoop about half of the soup out and into a blender. Blend until very smooth and creamy.
Pour the blended portion back into the pot and stir to combine with the unblended soup. You can also blend all of the soup if you want it completely smooth.
Can I use an immersion blender? Sure, if you have a good immersion blender you can use it right in the pot. Pulse 5-6 times to create texture. I really do prefer the texture achieved by a blender here but it’s up to you. Just note it won’t be quite as creamy with an immersion blender.
Step 4. Season and Enjoy!
Finally, squeeze in the fresh lemon juice and season with salt and pepper, if needed.
- Serve with a sprinkle of fresh chopped parsley and fresh cracked black pepper.
- It’s amazing served with a big slice of crusty bread for dunking!
- Pairs well with any sandwich or wrap like my buffalo cauliflower wraps or chickpea burgers.
- Try it alongside my vegan kale caesar salad or any light salad.
- Serve as a tasty appetizer or light main dish.
Yes, this soup is flexible and easy to customize. Try sweet potato instead of potato, swapping half or all of the the potato or carrot for chopped cauliflower or stirring in green peas, green beans, spinach, kale or corn after blending.
No, you don’t have too but I definitely recommend blending at least 1-2 cups of it to add texture and creaminess.
Yes! For a completely pureed chickpea soup, go ahead and blend it all.
Yes. This soup is naturally gluten-free, however, if you’re using store-bought broth, double check the packaging as some may contain yeast extract made from wheat (most are gluten-free though!).
Storing & Reheating
- Let cool before storing.
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Store in a freezer-safe container in one batch or individual portions. Thaw overnight in the fridge.
- Reheating: Reheat soup as needed on the stovetop or in the microwave. If it’s thickened substantially after storing, adjust the consistency by stirring in some water or broth.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Chickpea Vegetable Chowder
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 5
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegan
This vegan chickpea soup is a take on classic vegetable chowder. It’s made with a base of pureed chickpeas with chunks of carrot and potato for a healthy soup that’s full of flavour and nutrition!
- 1 heaping cup diced white onion (175 g, 1 small onion)
- 1 cup chopped celery (150 g, approx. 2 stalks)
- 4 cloves garlic, minced (20 g)
- 1 tsp ground thyme
- 1 tsp dried oregano
- 2 heaping cups peeled and diced yellow potato (340 g, 1 large potato)
- 2 cups peeled and diced carrots (300 g, approx. 4 large carrots)
- 4 1/2 cups vegetable broth
- 1 19 oz can chickpeas, rinsed and drained (approx. 2.5 cups, 330 g)
- 1 tbsp fresh lemon juice (15 ml)
- salt and pepper, to taste
- finely chopped parsley, optional, for serving
- Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
- Stir in the oregano and thyme and cook for a couple more minutes, stirring often. If the pan starts to dry out, add another splash of broth to loosen any bits sticking to the pan.
- Add everything except for the lemon, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
- Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending.
- Pour the blended soup back into the pot with the unblended portion and stir well to combine.
- Stir in the lemon juice and season with salt and pepper, if needed.
- Serve with fresh chopped parsely.
Storing: Let cool before storing. Store in a sealed container in the fridge for up to 5 days. Store in a freezer-safe container in one batch or individual portions for up to 2 months. Thaw overnight in the fridge if frozen. Reheat soup as needed on the stovetop or in the microwave. If it’s thickened substantially after storing, adjust the consistency by stirring in some water or broth.
- Serving Size: 400 g (approx. 1/5th of recipe)
- Calories: 168
- Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 7 g
Keywords: vegetable chowder, vegan chickpea soup
Originally published January 18, 2018.
I just made this recipe with the substitution of using a sweet potato instead. I also sautéed my onions, garlic and garlic beforehand like others mentioned. Lastly, I used my emersion blender. Came out thick and delicious. 5 stars and will be making again.
So glad you enjoyed it, Nikki!
This was delicious! I sauteed the onions and celery before adding the rest of the ingredients and added a handful of peas after blending, just to add some colour. Can’t wait to have leftovers!
I tried this recipe a few times and didn’t change a thing it was delicious! This time I am using sweet potatoes because that is all I have on hand, I hope it is just as good!
I made this last night for dinner and both my husband and I found it to be quite bland.
Sorry you didn’t enjoy it! Did you make any changes to the recipe?
This recipe is incredibly tasty. I did add about 1/2 cup nutritional yeast for extra cheesy flavor. Will definitely be making this again.
Forgot to rate it with 5 stars!
Thanks, Alisa! so glad you loved it!
I just finished making this soup and it’s ridiculously dielicious! I had to substitute Japanese sweet potato cause that’s what I had on hand and OMG YUMMMMMYYYY. Thanks for this fab recipe!
This soup is insanely good! I can’t believe how simple the ingredients are and they come together in such delicious, hearty dish. We have a lot of food allergies in the family, so this recipe is an awesome find! Thank you!
Awesome! I’m so glad it was enjoyed. Thanks for the review.
Simple. Like a bit more flavour so I recommend browning the onions a bit in some coconut oil and using a smoked salt or a dash of balsamic reduction or really good balsamic vinegar.
Easy to make and tinker with for your own preferences.
Great feedback, thanks! So glad it was enjoyed and made a good base for adjustments.
I am not the greatest cook, I followed recipe tasted great. My husband loved it using for meal prep this week. Thank you for the recipe!
This is the first soup I’m ever made since moving out from the parents’ and it was so simple and tasty! I don’t like thyme so swapped it for basil and marjoram, and I added some chilli flakes because I need heat in everything. And it’s so healthy, which is always a bonus. Thank you!
Thank you for the Plant-Based meal plan bundle! I have spent hours writing lists by hand and scouring the internet trying to find helpful cheat sheets and pantry lists etc. I have no idea how I JUST came across your site but here I am!! Thank you again!
This was fantastic! I’m due to go back to working at the office soon so have been looking for recipes that I can batch cook to make easy lunches – this one is definitely going to be in the rotation.
Glad you enjoyed it, Kathy!
Thanks for the recipe! Perfect for rainy night in Georgia! Comfort food at it’s best.
I’m a novice in cooking but this was fabulous! I loved how almost «cheesy» it is.
I’m thinking of trying all your soups here! hehe
Amazing soup! We all loved it. I added Swiss chard at the end, with the stalks chopped up and added with the other veggies.
I love this chowder! Delish! Even my husband who doesn’t believe in Vegan or healthy food said it smelled wonderful!
Another awesome recipe! Really enjoying your page and also that my carnivore husband is enjoying the recipes just as much!! Recommending your page to all of my friends and family 😁
Oh thank you so much for sharing! I’m so glad you’ve been enjoying everything, makes me do happy!
This was wonderful. I love how easy and flavorful it is with using kitchen staples. Also, super low in calories which is awesome when counting macros and working on losing weight. I have loved every single recipe on yours!
That’s awesome, Jill! I’m so glad you’ve been loving everything. And agreed, this is such a handy low-cal but filling soup!
I am new to eating Vegan and looking for recipes that my family will enjoy as well. This chowder was extremely flavorful, down to the last bite. I was afraid it was going to be a lot of the same.
I failed to follow directions and blended a bit more than half of the soup and wish I would have done far less.
Great! Glad you enjoyed it, Ryan. Let me know if you get a chance to try it again with less blending.