Sometimes in the middle of making a soup, we decide that we want it to be creamier. Or we realize that we ran out of cream when we made coffee that morning. Or we'd like it to be thicker, but without adding more calories. Whatever the situation, we've got a lot of options to choose from!
1. Add Cream - Let's get the obvious one out of the way! Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.
2. Puree a Few Cups - Puree just a cup or two of your soup - not the whole batch - to add a little body, but still keep the chunky goodness.
3. Add Stale Bread - A few slices of bread also help make a soup creamy. Puree them into a cup or two of the soup and then stir it back into the main pot.
5. Add Ground Nuts - Historically, nuts were actually one of the first thickeners used to thicken soups and sauces. Grind a handful of nuts until they have completely crumbled and are just verging on becoming a paste. In a small bowl, whisk the nuts together with some of the soup broth and then whisk it into the main soup.
6. Make a Beurre Manié - Adding beurre manié is like a making reverse-roux, and it will thicken your soup in a similar way. Knead equal parts butter and flour into a thick paste, and then whisk it into your soup until it has completely dissolved.
7. Add Flour, Cornstarch, or Other Thickener - Starches thicken soup and give it body. Whisk a few tablespoons of starch with a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.
What other ways do you make soup thick and creamy?