A chef has revealed a simple, budget-friendly trick for making soup luxuriously creamy without using any dairy. According to food expert Sara Haas, the secret lies in a tin of white beans, which costs just 49p at major supermarkets.
Speaking to The Spruce Eats, Haas explained that many so-called creamy soups actually contain very little cream. Instead, she recommends blending drained, rinsed cannellini beans with hot broth until silky smooth, then stirring the puree back into the pot. The result, she says, "looks creamy" and "tastes creamy," yet contains no cream, flour, or cornstarch.
This method not only achieves a superior texture but also boosts the soup's nutritional profile. A full tin of pureed beans provides around 350 calories, up to 20 grams of fibre, and 15-20 grams of plant-based protein, along with iron and folate. In contrast, the same calorie count from double cream offers little more than saturated fat.
Haas also suggested using vegetable purees, such as steamed or roasted cauliflower, as another thickening agent. Its neutral flavour allows it to blend seamlessly into soups like mushroom, broccoli, or parsnip, adding body without dominating the taste. Alternatively, pureeing a portion of the soup itself—particularly if it contains starchy vegetables like potatoes or squash—can achieve a similar creamy effect.
Professional chefs caution against relying on cream for texture, as it can separate or curdle when reheated. A splash of cream may be added at the end for flavour, but the real body should come from bean or vegetable purees, which keep the soup stable and enhance its taste.
