How to Thicken Soup Without Cream: 8 Easy Ways
You can thicken soup without cream by blending some of it, adding potato, red lentils, oats or stale bread, or stirring in yoghurt or crème fraîche at the end. These methods make soup thick and creamy while keeping it lighter than adding double cream, and most use ingredients you already have in the kitchen.
The easiest way to thicken soup without cream is to blend a third of it and stir it back in. You can also simmer in 1 diced potato or 50 g of red lentils per litre for 15 to 20 minutes, add 2 to 3 tbsp of oats, or stir in 2 to 3 tbsp of Greek yoghurt off the heat. For a quick fix, use a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water per 500 ml).
Key Takeaways
- Blending is the simplest method and adds no extra ingredients.
- Potato and red lentils thicken soup naturally as they cook and break down.
- Yoghurt and crème fraîche must go in off the heat, or they can split.
- Coconut milk and blended cashews give a creamy vegan result.
- Taste and season again after thickening, as extra ingredients dilute the flavour.
8 Ways to Thicken Soup Without Cream
1. Blend part of the soup
Ladle out about a third of the soup, blend it until smooth and stir it back into the pan. With a stick blender, just pulse a few times in the pan. This keeps some texture while making the soup thicker and creamier.
2. Add potato
Add 1 medium potato, peeled and diced, for every litre of soup and simmer for 15 to 20 minutes until soft, then blend. A handful of instant mash flakes stirred in at the end works as a quick shortcut.
3. Add red lentils
Red lentils break down completely as they cook. Add about 50 g per litre and simmer for 15 to 20 minutes. They also add protein and fibre, which makes the soup more filling.
4. Stir in oats
Porridge oats thicken soup without changing the flavour much. Add 2 to 3 tablespoons per litre, simmer for 5 to 10 minutes, and blend if you want a smooth finish.
5. Use stale bread
Tear a slice of stale bread into pieces, stir it in and blend. This is the traditional way to thicken Spanish gazpacho and Italian bread soups.
6. Add yoghurt or crème fraîche
Take the pan off the heat and stir in 2 to 3 tablespoons of Greek yoghurt or crème fraîche. Do not let it boil afterwards, as yoghurt can split at high heat.
7. Use a cornflour slurry
Mix 1 tablespoon of cornflour with 2 tablespoons of cold water and stir it into the simmering soup. Cook for 1 to 2 minutes until it thickens. Read our guide to what a slurry is in cooking for more detail.
8. Simmer to reduce
Simmer the soup uncovered for 10 to 15 minutes, stirring now and then. As the water evaporates, the soup becomes thicker and the flavour stronger.
Which Method Should You Use?
| Method | Amount per litre | Time | Best for |
|---|---|---|---|
| Blend part of the soup | About a third | 2 min | Vegetable soups |
| Potato | 1 medium potato | 15 to 20 min | Leek, vegetable, chowder |
| Red lentils | 50 g | 15 to 20 min | Carrot, tomato, spiced soups |
| Oats | 2 to 3 tbsp | 5 to 10 min | Vegetable and chicken soups |
| Stale bread | 1 slice | 2 min | Tomato and bread soups |
| Greek yoghurt or crème fraîche | 2 to 3 tbsp | Off the heat | Creamy finish |
| Cornflour slurry | 2 tbsp cornflour + water | 2 min | Quick fix, clear soups |
| Reduction | None | 10 to 15 min | Any soup |
Tip: For a creamy vegan soup, blend in a handful of cashews soaked in hot water for 15 minutes, or stir in a few tablespoons of coconut milk.
Common Mistakes to Avoid
- Adding dry flour or cornflour straight into hot soup, which causes lumps.
- Boiling soup after adding yoghurt, which makes it split.
- Adding too much thickener at once. Add a little, wait a minute and check.
- Forgetting to season again after adding potato, lentils or oats.
For more ways to thicken without flour, see our guide on how to thicken sauce without flour.
Frequently Asked Questions
How can I thicken soup without cream or flour?
Blend part of the soup, or add potato, red lentils, oats or stale bread, then simmer until thick.
How do you make soup creamy without cream?
Blend it smooth and stir in a spoonful of Greek yoghurt, crème fraîche, coconut milk or blended soaked cashews.
Can I use milk instead of cream in soup?
Yes. Warm the milk first and add it slowly, but it gives a thinner result than cream, so you may need another thickener too.
How long does it take to thicken soup?
Most methods take 2 to 20 minutes. Blending is fastest, while potato and lentils need about 15 to 20 minutes to cook.
Why is my soup too watery?
There may be too much stock for the vegetables. Simmer it uncovered to reduce, or blend part of it to thicken.
Final Thoughts
You do not need cream for a thick, creamy soup. Blend part of it, add potato or red lentils, stir in oats or stale bread, or finish with yoghurt off the heat. Each method is cheap, quick and healthier than cream, and most use what you already have in the cupboard.
