7 Ways to Make Creamy Soup Without Using Cream

Contributor Rosie Mayes shares her secrets to making extra creamy soup—no cream included!

Garlic soup on a wooden table in a restaurant.Shutterstock / BestPhotoStudio
Shutterstock / BestPhotoStudio

Everyone who knows me also knows how much I love soup! I’m into all types, but I have to admit my favorite are the creamy ones. But since cream isn’t exactly the healthiest thing to eat all the time, I’m sharing seven things I use to make my soup extra creamy (that aren’t actually cream). You’ll be amazed by how well these hacks work!

1. Stir in Coconut Milk

You can easily add coconut milk to your broth to get that craveable creamy texture. Stir it in at the very end and let it simmer for a short period of time. How much should you use? I suggest adding it to taste so it does not overwhelm the flavor of the soup. And if you’re not a fan of coconut, try almond milk—both will give you a creamier soup.

2. Add Cornstarch

Do you know the cornstarch trick? If not, let me fill you in! Mix a little cornstarch into cool broth or water, then stir it into the soup pot. It will take a few minutes of simmering to see the soup develop the desired thickness, but it the outcome will be amazing!

3. Make a Roux

This is a mixture that starts with butter and flour, and it’s one of my favorites—because who doesn’t like those two ingredients?! In a small saucepan on medium heat, simply melt some butter and stir in a little flour so it forms a thin paste. Slowly pour in some broth. Continue to stir, then let it simmer with your soup until it begins to thicken. I make roux for my gumbo, and it’s always incredible.

4. Simmer with Rice

Simmer your soup with some rice. I use the long grain rice, but the instant rice can be used as well. It’s that easy!

5. Puree Potatoes

I have yet to meet someone who doesn’t like creamy, delicious potato soup. So why not add potatoes to other soups? You can peel, chop, then toss the potato in your soup mixture. At the end, fish out the potato and puree it in a food processor, then add it back, or lightly mash the potato while it’s still in the pot. The starch gives the soup a creamy texture.

6. Bring in the Beans

Have you ever had a bowl of bean soup that wasn’t creamy? I think not! Try adding beans to some of your soups. I put them up in the soup, and then break some of it down in a food processor. I like the combination of the mashed beans and the whole beans. The soup will turn out creamy and hearty.

7. Soak it with Stale Bread

Sounds funny, right? A friend of mine gave this idea, and it works. All you have to do is allow the bread to sit in some broth from the soup you are making. Then, when the bread has soaked up the broth, puree in your food processor and add everything back into the soup. Just stir and simmer! This one amazes me every time, and it tastes so good.

Try some of these tips, and you’re sure to find a favorite. Whatever you choose, get ready for some seriously creamy soup.

You can find more from Taste of Home contributor and soup lover Rosie Mayes on her blog, I Heart Recipes.

For more soup ideas, try our collection of low-carb soup recipes.