How to Make Soup Creamy (8 Simple Ways)

If you’re wondering how to make soup creamy, you’ve come to the right place!

Whenever I’m craving a warm bowl of soup, I like it to be thick, rich, and extra creamy!

Soup is just one of those dishes where texture can make all the difference. So it’s important to get it just right.

For the ultimate bowl of comfort, here are 8 simple ways to make your soup rich and creamy.

1. Add Cream

Alright, let’s start with the most obvious one. Adding cream will give your soup a silky smooth richness that’s hard to beat.

This is great for soups like tomato or onion because they usually taste stronger. Not only does the cream thicken the soup but it balances out the acidity as well.

If your recipe already uses cream, like for mushroom soup or chicken soup, you might want to go easy by adding just a few tablespoons until you reach your desired level of creaminess.

If you want your soup to be creamy but not too thick, you can also try using other dairy products like whole milk.

Whole milk or 2 percent is going to be creamier. While lower percentages tend to be thinner and less creamy.

2. Add Yogurt

Plain yogurt is another great way to thicken your soup and add an extra dose of creamy goodness.

I would use this with potato soup, avocado soup, or asparagus soup because they are usually mild in flavor.

Although it is a healthier alternative to cream, yogurt also adds a tanginess that can be quite noticeable.

It’s best to use it if you want to add more flavor to your soup. Perfect for tortilla or tomato soup!

3. Add Flour or Cornstarch

If you’re not a fan of the extra flavor yogurt brings to the soup, try a neutral-flavored thickening agent like flour or cornstarch.

What I love about this method for adding creaminess to a soup is that it doesn’t alter the taste.

Now, you want creamy soup but not lumpy soup so be careful when adding flour or cornstarch!

This will require some extra cooking time. Put your soup on low to medium heat and slowly add in your thickening agent of choice.

Be sure to stir continuously so that your flour or cornstarch is fully dissolved in the liquid.

This is one of the easiest ways to get that thick and creamy consistency that makes soup so comforting.

4. Add Coconut Milk

An excellent dairy-free way to add creaminess to your soup… add coconut milk!

I’m a big fan of coconut and I love the hint of sweetness that it adds to a soup. It’s also super creamy, smooth, and silky so it works great with soups that have more texture. 

If you’re not a fan of that coconut flavor or you think it won’t go well with your soup, another dairy-free option is almond milk.

5. Add Stale Bread

If you’ve got some stale bread in your kitchen, don’t throw it away! Use it to thicken your soup instead. This takes a few extra steps but it really works!

Place a cup or two of your soup in a separate bowl and add in small pieces of your stale bread. Once the bread has soaked up some of that liquid, puree it in a food processor and then add it back to your soup.

Now you’ve got thicker, creamier soup that tastes even better!

6. Add Ground Nuts

More creaminess and more texture? Add in some ground nuts to your soup. This is actually one of the first thickening agents used in cooking.

Grind some nuts until they’re very fine, almost paste-like in texture. Then, take some of your soup and add in the ground nuts. Whisk together and add it back to your soup.

For this method, I would go for cashews or almonds for that nutty but creamy taste. If my soup is lacking in flavor, I’ll even add in a bit of parmesan cheese after grinding the nuts.

7. Make a Roux

It sounds fancy but don’t be intimidated! If you’ve never made roux before, it’s simply a combination of flour and butter.

To make your own roux to add to your soup, you’ll need equal parts flour and melted butter. Place them in a pan over medium heat and whisk together until you have a thin, homogeneous paste that is light brown in color. Then, add in your soup, stir, and let it simmer for a few minutes. 

When making roux, be sure not to overcook it. This is because the longer the roux cooks, the less thickening power it has. Once you have a thin paste mixture, it’s ready to be added to your soup.

8. Puree Vegetables

This is an excellent method to use if you’re making soup with vegetables. Whether it’s broccoli, peas, or even potatoes, simply puree the veggies and add it to your soup to make it creamier and thicker.

You can use a blender or a food processor to do this. Take half a cup of your chosen veggies with a small portion of the broth, puree it, and add it back to your soup.

If you’re not sure which veggies you should add, you can always go with potatoes even if they’re not in your recipe.

Potatoes have a mild flavor but they’re extra starchy so they’re sure to add body to your soup without altering the taste too much.