This is a staple product in the pantry that you probably already have on hand.
When soup season arrives, I’m the first to grab my bowl and fill it to the brim. While I love all kinds of soups, cream soups are my favorite. Cream soup may not be the healthiest choice, but fortunately, there’s a trick to making a creamy soup without cream, and it’s a can of beans.
When you blend beans with some of the broth, it creates a smooth and creamy texture that adds thickness to the soup without significantly altering the flavor.
Yes, you can use any type of white bean, such as cannellini or navy beans. It's important to drain and rinse them well before use.
This trick is particularly suitable for soups with delicate flavors like cream of broccoli, mushroom, or pumpkin soup. It can also be used for soups without beans.
Start with about half a cup of beans blended with one cup of liquid for eight cups of soup. If you want the soup to be thicker, repeat the process.
No, white beans have a neutral flavor that blends with the other ingredients without dominating.
You can use pureed cauliflower, potatoes, pumpkin, or sweet potatoes to achieve a creamy texture without cream.
Absolutely! Beans are a great vegan alternative to dairy products that add thickness and protein.
The interesting thing about creamy soups is that many good recipes actually contain very little cream. Usually, a bit is added at the end to finish the flavor and make the soup luxurious. So, if done well and in normal amounts, there’s nothing wrong with adding cream to the soup.
There are times when I want cream soup but without cream. Or I want a thicker soup without relying on cream or cornstarch. For those cases, the bean trick works.
It’s simple. Take some of the broth or liquid ingredient of the soup and transfer it to a blender along with a little canned (drained and rinsed) white beans. Blend until perfectly smooth and add the mixture to the simmering soup to develop the flavors. The soup not only looks creamy but also has a creamy taste!
This trick works best with soups that already contain beans, but that doesn’t mean it can’t be used for soups without beans. Cream soup made from broccoli or mushroom cream soup can also benefit from a little creaminess added by beans.
Start with about half a cup of beans blended with one cup of liquid for eight cups of soup. If that’s not enough, repeat the process. If you want the beans to be completely invisible, blend until completely smooth.
There are also other ways to make the soup creamy without using cream. One of them is to blend cooked or roasted cauliflower. It has a neutral flavor similar to beans, making it almost undetectable in the soup.
Another idea is to puree part of the soup and return it to the pot. This works especially well with soups containing potatoes or winter squash – think sweet potato cream soup or roasted butternut squash soup. If you’re unsure, experiment. Make small adjustments to your favorite recipes to see what works. And remember, you can always use that can of beans!
Making a cream soup doesn’t necessarily require the use of cream. With a few simple tricks, like adding pureed beans, cauliflower, or part of the soup itself, you can create a rich consistency and flavor. These techniques not only make the soup healthier but also adapt it to various dietary preferences, such as vegan or dairy-free options.
Don’t be afraid to experiment with your favorite recipes and discover new ways to make delicious and creamy soups. Sometimes the best solutions are already in your pantry – just use what you have on hand!
