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Greek Chickpea Soup with Avgolemono & Fresh Basil

This Greek-inspired chickpea soup is silky, lemony, and comforting — made creamy without cream thanks to the traditional avgolemono method of blending eggs and lemon into the broth. Fresh basil adds a fragrant Mediterranean twist that makes the soup uniquely yours. Perfect for a cozy weeknight dinner or as a light starter for a larger meal, it’s simple, nourishing, and full of flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion diced
  • 2 garlic cloves minced
  • 2 398 ml cans chickpeas, drained and rinsed
  • 2 tsp sea salt to taste
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 ½ tbsp vegetable stock paste or bouillon
  • 4 –5 cups water or vegetable broth
Avgolemono (Egg-Lemon Cream)
  • 2 large eggs separated
  • Juice of 2 fresh lemons
Finish & Garnish
  • ¼ cup fresh basil leaves chopped (plus extra for garnish)
  • Freshly ground black pepper
  • Extra drizzle of olive oil
  • Extra lemon wedges

Method
 

Start the base
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and sauté 4–5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
Build the soup
  1. Add chickpeas, oregano, bay leaf, and salt. Stir and cook 4–5 minutes to deepen the flavor.
  2. Add stock paste and 4 cups water (or broth). Stir, bring to a boil, then lower to a gentle simmer.
  3. Cover partially and cook 15 minutes.
Prepare the avgolemono
  1. In a bowl, whisk egg whites until foamy.
  2. Add yolks and whisk again until smooth.
  3. Slowly whisk in lemon juice.
  4. Ladle 1 cup hot broth from the soup (liquid only) and drizzle it slowly into the egg-lemon mixture while whisking constantly to temper the eggs.
Finish the soup
  1. Remove soup from heat. Slowly pour the avgolemono into the pot, stirring constantly. The broth will transform into a silky, creamy texture.
  2. Stir in chopped fresh basil. Adjust salt and pepper to taste.
Serve
  1. Ladle into bowls and top with more basil, a drizzle of olive oil, and a squeeze of lemon. Serve with warm, crusty bread.

Notes

  • The soup base can be made 2–3 days ahead. Add the egg-lemon mixture and basil only when ready to serve.
  • Add shredded chicken or a scoop of cooked orzo pasta to make it heartier.
  • Replace the avgolemono with a blend of tahini and lemon juice for a dairy- and egg-free version.