How Do I Thicken Soup Without Cream?

Cream is one way to thicken soup but it is far from the only way. These methods add body without the fat, and several of them add protein and fiber at the same time.

Blend part of the soup

Ladle out one to two cups of the soup, blend until smooth, and stir it back in. The blended solids (beans, vegetables, lentils) naturally thicken the broth without adding anything. The Marry Me Chickpea Soup uses this method: part of the soup gets blended to create a creamy base while the rest stays chunky.

Add pureed beans or lentils

A can of white beans or chickpeas blended smooth and stirred in adds tremendous body and protein. The flavor is neutral enough to disappear into most soups. The Butternut Squash Soup with Beans and Escarole demonstrates this approach.

Use starchy vegetables

Potato, sweet potato, parsnip, and squash break down during cooking and naturally thicken the broth around them. Add them early and let them cook fully. The starch releases into the liquid as they soften.

Reduce by simmering

Remove the lid and let the soup simmer longer. Evaporation concentrates the solids and thickens the broth. This works best for broth-based soups where the flavor can handle some concentration.

Cornstarch slurry

Mix one teaspoon of cornstarch with one tablespoon of cold water until smooth, stir it into the soup, and bring to a simmer. It thickens within a minute. Use sparingly: too much produces a gluey texture.

Sous can help you fix soup texture mid-cook. Available in the Kitchen membership at chefhealthyhenry.com.