The Surprising Ingredients That Make Soup Creamy (Without Any Cream)

After almost 15 years as a recipe developer (and making countless bowls of soup as a mom), I can confidently say the most luxurious soups often don't require cream. While rich dairy is a traditional (and commonly sought-out) shortcut, it usually comes at the cost of both lightness and a clean finish.

My preferred strategy for adding body and texture to soups is to use starchy vegetables or beans. A humble potato, a handful of white beans, or even some frozen cauliflower can transform any brothy soup into a pot of something with heft.

Now, I am no stranger to adding cream or milk, but this plant-based technique has been my favorite for years. I find the soup tastes better and feels more satisfying than cream-based recipes.

How I Make Soups Creamy Without Adding Cream

I add starchy vegetables or drained and rinsed canned beans in with the other ingredients and boil until tender. Then I blend the soup until smooth. An immersion blender works best for this step, but it also works in a table-top blender too; just remember to vent the blender between pulses to prevent the heat from remaining trapped. The result is a richer flavor and a silkier texture.

While the soup boils, starches are released, creating a more full-bodied mouthfeel, a desired characteristic of comfort soups, and adding a subtle, earthy flavor to complement the other ingredients.

Cream and other dairy products have a place, but they can sometimes leave a heavy coating on your palate. In contrast, these alternative thickeners beautifully maintain the original character of the other ingredients.

A couple of diced potatoes thrown into my favorite corn chowder doesn't just make it creamy; it makes the whole soup feel more substantial. Blending white beans or lentils into an easy tomato soup adds plant-based protein and fiber, helping keep my kids satisfied for longer (IYKYK).

How To Make the Most of This Hack

Some of my favorite soup recipes started as leftovers, transformed into something new with a potato or a can of beans. Here are some no-fail tips I've learned along the way.

• Choose the right thickener. Potatoes of any variety provide a light, fluffy creaminess perfect for recipes like chowders. White beans, on the other hand, create a rich body with subtle nuttiness, ideal for tomato or vegetable soups. Simple cauliflower blends into a silky smooth texture and practically disappears, making it a reliable solution for parents with picky eaters.
• Cook until completely tender. Your vegetables and beans need to soften enough to break apart easily with a fork before blending. Undercooked starches will give you lumps instead of a luxurious texture.
• How much do you need? For a pot that serves six to eight people, begin with one to two cups of diced starchy vegetables or one cup of beans. Cook them in the soup with the other ingredients to enhance their complexity and allow the flavors to meld before blending.
• Season generously. Starchy vegetables will slightly dilute the flavors of your soup. Taste and adjust the salt (I prefer kosher salt), and any herbs and spices after blending to ensure everything is well-balanced.