Creamy Garbanzo Bean Soup (Vegan Recipe!)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My creamy Garbanzo bean soup, made with rosemary, diced tomatoes, onions, garlic, and parmesan, is a simple recipe packed with wonderful Tuscan flavors and rich in fiber and protein. It’s such an easy one-pot soup to prepare in 45 minutes, and I love that is also gluten-free and vegan!

A large bowl of creamy garbanzo bean soup with parmesan cheese and rosemary.

This garbanzo bean soup recipe carries a bit of nostalgia for me. Not only is it one of the first dishes I tried when I was on my vacation in Tuscany, but it tastes similar to one of my first ever soup recipes, vegetable bean soup, which I shared on my blog.

The first time I made this Tuscan bean soup recipe, I remember how apprehensive I was about making it from scratch and how my husband had to be my cheerleader, pushing me along. The soup was absolutely delicious, and even better than my other Italian chickpea soup, which my husband adores.

This Tuscan chickpea soup recipe is actually not difficult to make at all. I think my nerves just got the better of me when I overfilled the blender and had hot soup explode all over the kitchen! Canned garbanzo beans, also known as chickpeas, are rich in protein and fiber, and easy to work with. If you haven’t cooked with chickpeas before, check out my post on how to cook dried chickpeas. You’ll love the nutty texture that makes soups so delicious and creamy when blended.

If you are new to making soup recipes from scratch, this is the perfect soup to start off. Minimal chopping and just a few kitchen tools are needed. The cooking process is simple and will build your confidence to try more plant based soup recipes. All I do is throw everything into one pot, cook and simmer for about 20 minutes, then pour the soup into a blender until it has a smooth consistency, and top with parmesan cheese. It’s such a hearty, comforting soup to make anytime of the week and perfect for making a double batch to store and reheat anytime. My kids love it, and I love that it’s packed with nutritious and healthy ingredients.

What’s great about this Tuscany garbanzo bean soup is that I sometimes prepare it in the slow cooker or pressure cooker, giving me different cooking options for when I am making other recipes on the stove or when I need to be somewhere but want to return home with something delicious already prepared in the slow cooker. The flavors are out of this world, and my Italian friends always request this soup when I invite them over for dinner. Creamy garbanzo soup without dairy is a taste of Italy in the comfort of your own kitchen, and an authentic recipe to impress your guests!

Table of Contents

🥘 Ingredients

My vegan garbanzo bean soup recipe calls for easy-to-find ingredients that combine to create amazing flavors.

Garbanzo Beans: I prefer to use canned garbanzo beans rather than dried for ease of use. Be sure to drain and rinse the beans before adding them to your soup pot.

Water or Vegetable Broth: You’ll need 4 cups of water or vegetable broth or a combination of the two. I prefer a more flavorful broth, so I like using vegetable broth instead of water, but either will work.

Onion & Garlic: I recommend using white or yellow onion, and fresh, minced garlic to saute in a little bit of olive oil for the best flavorful base.

Tomatoes: For convenience, I use canned, diced tomatoes to add a delicious tomato color and flavor without chopping.

Fresh Rosemary: Fresh herbs have a delightful aroma, much more than dried, and rosemary brings an aromatic flavor. I finely chop a spoonful to infuse the soup.

Salt and Pepper: I prefer to use kosher salt and freshly ground black pepper, rather than fine salt and powdered black pepper.

Vinegar: I only add a touch of balsamic vinegar to finish this delicious soup off with a little extra zip.

Parmesan Cheese (optional): This is optional, but it’s a classic topping for nearly all Italian dishes, and I just love the extra creamy finish on this garbanzo soup. Use grated Parmesan cheese or vegan Parmesan cheese.

Substitutions

Cannellini or Great Northern Beans: If you don’t have garbanzo beans (chickpeas), I find that white beans, like cannellini beans, great northern beans, or any combination of the three, work just as good.

Dried Garbanzo Beans: If you prefer using dried garbanzo beans, you can use them in place of canned chickpeas. Rinse, soak, and cook the dried garbanzo beans to prepare them for this recipe.

Fresh Tomatoes: For extra freshness, I use fresh tomatoes, peeled and diced. Takes longer than using canned, but it’s more authentic!

Cheddar or Mozzarella Cheese: To give my soup an extra cheesy topping, you can swap the Parmesan for other hard cheeses, such as grated white cheddar, sharp cheddar, or a soft, melty cheese like mozzarella cheese. Or use your favorite vegan or lactose-free cheese variety.

🔪 How To Make

Here is how I make this creamy garbanzo bean soup in 45 minutes from start to finish:

Saute: To start, I heat oil in a Dutch oven or a large pot over medium heat and add diced onion and garlic, cooking and stirring frequently for 10 minutes.

Stir In: I add the water or broth, rosemary, salt, black pepper, chickpeas, and tomatoes, and stir.

Pouring water into the pot for garbanzo bean soup.

Boil: Then, I bring it to a boil over high or medium-high heat before reducing the heat to medium-low, and simmer for 20 minutes.

Garbanzo bean soup with a wooden spoon in the pot before pureeing.

Blend Soup: Using an immersion blender, I blend this Tuscan chickpea soup until creamy. If you don’t have a handheld blender, use a food processor or blender to blend 2 cups of soup at a time until smooth. Transfer the blended soup to a pot and repeat until all the soup has been blended. I return all of the pureed soup to the Dutch oven.

A closeup of an immersion blender in the pot of garbanzo bean soup.

Add Vinegar: The last step is to stir in the vinegar and bring the soup to a boil. Remove from heat.

Pouring vinegar into the pot of garbanzo bean soup.

Serve: I spoon 1 1/2 cups of soup into 6 bowls and sprinkle 1 tablespoon of Parmesan cheese on top, and garnish with fresh herbs like fresh parsley or rosemary. Serve this Tuscan garbanzo bean soup warm!

An angled closeup of a white bowl creamy garbanzo bean soup with parmesan and rosemary.

Instant Pot Directions

I also make this creamy garbanzo bean soup in the pressure cooker! Here’s how:

I cook the vegetables on the medium heat sauté setting for 10 minutes, add the water, seasonings, chickpeas, and tomatoes, and pressure cook on high for 10 minutes.
Then, I naturally release the pressure and turn the heat to low before blending the soup and stirring in the red wine vinegar. Easy and delicious!

My #1 Secret Tip for this creamy garbanzo soup is to use a dutch Oven, large Saucepan, or stockpot: This recipe for garbanzo bean soup makes a lot of soup, so I recommend using a large pot. Doing so allows you to easily combine and stir ingredients and gives room to blend with the immersion blender without splashing.

Other Tips To Keep In Mind:

Sauté Onions And Garlic First: For best results, I saute the onions and garlic until they become translucent. This will deepen the flavor and soften them so they meld easily with other ingredients.
Blend in Small Batches: To prevent the soup from exploding everywhere, like it did to me the first time, I recommend blending in batches if using a food processor! Try adding 2 cups of soup at a time, blending at a slow speed, increasing gradually to achieve a creamy, smooth consistency. Use an oven mitt to hold the blender if needed, especially if your container is all glass.
Drain And Rinse Garbanzo Beans: Before using canned garbanzo beans in soup, I always drain and rinse them to remove the liquid used in canning. This will create a nice, thick soup. Including that liquid will make the soup too thin.
Blend In Greens: For some additional greens in this creamy chickpea soup, I add fresh baby spinach before pureeing. You won’t be able to taste the spinach at all, and you’ll get some extra nutrients! Adjust the salt, pepper, and rosemary to taste.

📖 Variations

I love adding extra ingredients and spices to soups for flavor and texture variations. Here are of the best variations that worked.:

Add Some Heat: To add a bit of heat to the soup, I sprinkle in ½-1 teaspoon of crushed red pepper flakes, or I use canned tomatoes with chiles.

Chunky Style: For a heartier, chunkier soup, I reserve half of the soup to pour into the blended mixture after. This will add some more texture as well as protein.

Pasta: I stir in cooked small pasta shells to the blended soup before serving. Any small type of pasta will work.

🍽 Serving Suggestions

I like serving this blended garbanzo bean soup with crusty bread or serving it alongside other Italian classic recipes. Here are some of the ways I love to serve this hearty vegan gluten-free soup:

My favorite way to serve tomato-based vegetable soups like this is with some crispy air fryer garlic bread and a healthy vegan Greek salad. The garlic bread is perfect for dipping and soaking up the delicious, thick broth, and the fresh flavors of the salad keep everything light without feeling too bloated.

Another great combo I serve when family and friends come over is this bruschetta burrata. Lightly crusted bread topped with creamy burrata cheese, chopped fresh tomatoes, and a drizzle of balsamic glaze, paired with a refreshing citrus salad with avocado and feta cheese. The citrus and creamy avocado perfectly complement the garbanzo bean soup.

🧊 Storage Directions

Refrigeration: I allow the soup to cool to room temperature before transferring it to an airtight container and chilling it in the refrigerator for up to 5 days.

Freezing: I follow the same process to freeze the soup for up to 2 months. Thaw in the refrigerator overnight, or reheat on the stovetop when ready to enjoy.

Reheating: To reheat the leftover soup, I pour the contents into a pot and reheat it on the stovetop until it is heated through. Add additional water or broth to thin the soup if it has thickened.

❓ Recipe FAQs

Can I make garbanzo soup in the slow cooker?

Yes, you can. When I want to make this soup in the slow cooker, I simply saute the onion and garlic first, then pour that and the other ingredients into the slow cooker and cook on low for 6 hours. Then, blend it before serving.

How long do I soak dried garbanzo beans?

If you decide to use dry garbanzo beans instead of canned, you’ll want to soak your garbanzo beans overnight or for at least 12 hours. I always cover the garbanzo beans completely with cold water and a tsp of baking soda in a large bowl.

Why is my soup too thick?

In my experience, soup becomes thick by not adding enough water or stock. If the soup becomes too thick after being blended, I simply just add more water or stock to it until my desired consistency.

A white bowl of garbanzo bean soup with parmesan and rosemary on a white background with rosemary and a spoon.

Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card