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Spinach and Goat Cheese Bisque with Crispy Lemon Chickpeas - Overhead close-up shot of bisque on gray background

Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas

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Elegant Spinach Goat Cheese Bisque is silky and creamy with just the right amount of tanginess.  Crispy Lemon Chickpeas and a dollop of Greek yogurt are the perfect toppings!
Course Soups and Stews
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4
Calories 360



  • 1 can (15-ounce) chickpeas (garbanzo beans), drained, rinsed and patted dry
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 small lemon juiced (approximately 2 tablespoons)


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic chopped
  • cup uncooked white rice
  • 4 cups chicken broth or vegetable broth
  • 3 bags (each 10-ounce) baby spinach --OR-- 2 (12-ounce) bags frozen chopped spinach, thawed
  • Pinch ground nutmeg
  • ½ cup heavy cream
  • 1 log (4-ounce) goat cheese, crumbled into pieces
  • Salt and freshly ground black pepper to taste
  • Greek yogurt for serving



  • Preheat oven to 400 degrees. Place chickpeas on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper to taste. Roast for 15 minutes.
  • Stir, drizzle with lemon juice then stir again. Place back in the oven and roast another 15 minutes or until crispy.
  • Make the bisque while the chickpeas are roasting.


  • Heat butter and olive oil in a large soup pot or Dutch oven over medium-high heat.
  • Add the onion, reduce heat to medium and cook 7-8 minutes or until beginning to soften.
  • Add the garlic and the rice and stir briefly to cook the garlic and coat the rice.
  • Add the chicken or vegetable broth. Bring to a boil, reduce heat and simmer partially covered or until the rice is cooked.
  • Add the spinach. If using fresh, add in batches as it wilts.
  • Add nutmeg, cream and crumbled goat cheese. Stir until cheese melts.
  • Puree with an immersion blender until very smooth. Alternately, place in a food processor or blender and puree in batches using caution with hot liquids.
  • Season to taste with salt and black pepper.
  • Serve with a dollop of Greek yogurt and chickpeas.


If using frozen chopped spinach, there's no need to squeeze the spinach before adding to the soup; add the liquid and all.
MAKE AHEAD:  Soup can be made 1-2 days ahead of time.  Cool and refrigerate.  Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:  Place in airtight containers in quantity desired.  Thaw in the refrigerator or in the microwave.  Reheat on low heat on the stovetop, stirring often until soup smooths out and comes together.


Serving: 1 | Calories: 360kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg