Forget the double cream. Achieving a thick, velvety soup that rivals any French bisque is simpler and healthier than you think, according to a leading food and nutrition expert.
Speaking to The Spruce Eats, Sara Haas, a classically trained chef and dietitian, has revealed that the secret to a creamy texture lies not in dairy, but in a clever cooking method and a humble 49p ingredient.
The Secret Is in the Method, Not the Dairy
Sara Haas explains that many of the best creamy soups contain very little cream. "The funny thing about creamy soups is that many of the good ones don't have much cream in them at all," she said.
She notes that cream is often added at the end to balance flavours but contributes minimally to the overall texture. Relying on it for thickness can actually water down the taste of your stock and, as culinary professionals warn, it can separate or curdle when the soup is reheated.
The 49p Pantry Staple for a Luxurious Texture
The expert's preferred alternative is a tin of white beans. By blending drained and rinsed cannellini beans with a ladle of hot broth until ultra-smooth, you create a glossy, silky puree.
This puree is then stirred back into the simmering pot. "It's simple," Haas shared. The result is a soup that "looks creamy" and "tastes creamy," all without a drop of cream, flour, or cornstarch.
This method is also incredibly budget-friendly. A tin of cannellini beans from major supermarkets like Sainsbury's or Tesco costs just 49p.
A Nutritional Powerhouse in Your Soup Bowl
Substituting cream for blended beans doesn't just save money; it transforms the soup's nutritional profile. While double cream is chiefly saturated fat and calories, a full tin of puréed white beans is a powerhouse of nutrients.
It provides approximately 350 kcal, but unlike cream, it delivers a significant boost of:
- Up to 20 grams of dietary fibre
- 15-20 grams of plant-based protein
- Essential micronutrients like iron and folate
Other Dairy-Free Thickening Techniques
For those looking to vary their methods, Sara Haas also suggests using vegetable purées. Steamed or roasted cauliflower works exceptionally well due to its neutral flavour, which disappears into the soup while adding body.
Another effective technique is to simply purée a portion of the soup itself and mix it back into the pot. This works perfectly with starchy vegetables like potatoes, sweet potatoes, or winter squash, creating an instant, natural silkiness that lets the main ingredients shine.
