How to Thicken White Bean Soup – 10 Easy Ways

A steaming bowl of creamy, comforting white bean soup truly hits the spot. But often these hearty bean soups can turn out too thin and watery. If your white bean soup looks more like a runny chili, don’t despair. There are plenty of easy tricks to transform it into a lush, velvety bowlful.

Keep reading to learn effortless techniques for thickening up white bean soup using common kitchen staples. Soon you’ll be enjoying rich, mouth-coating bean soups every time.

1. Blend Some of the Beans

The simplest way to thicken bean soup is by lightly processing some of the cooked beans right in the soup pot Use an immersion blender or carefully transfer a portion of the soup to a countertop blender,

Pulse to break down some beans into a thick, creamy puree. For a chunkier soup, leave it a bit coarse. For ultrasmooth silkiness, blend thoroughly until completely smooth.

The starch released from the broken down bean cells acts as a natural thickener. Start by blending a quarter of the soup and check for your desired consistency. Remember you can always blend more, but you can’t un-blend!

2. Puree With Potatoes or Root Vegetables

Along with beans, blending in starchy root vegetables like potatoes carrots or parsnips creates a lusciously thick soup.

Cook diced veggies in the soup until completely tender before transferring to a blender. For ultrasmooth texture peel vegetables before cooking.

For best results, use a high-powered blender for completely smooth soup. Or, leave it a little chunky by pulsing briefly with an immersion blender.

3. Sprinkle it With Flour

One of the quickest ways to thicken bean soup is by whisking in some flour while simmering. Don’t just dump it in straight though or you’ll get clumps!

First, scoop out about a cup of the hot broth in a separate bowl. Whisk in a tablespoon of flour until completely smooth and lump-free.

Slowly pour the broth slurry back into the soup, stirring constantly. Let simmer for 5 minutes to cook off any raw flour taste. Check thickness and repeat with more flour if needed.

Two tablespoons of flour will thicken roughly 6 cups of soup. You can use all-purpose, whole wheat, or other gluten-free flour.

4. Whisk in Cornstarch

For those avoiding flour, cornstarch is an excellent alternative thickening agent. It has twice the thickening power of flour, so you only need half as much.

As with flour, first dissolve the cornstarch in a bit of cooled broth before adding to the hot soup. One tablespoon of cornstarch thickens about 8 cups of soup. Simmer for 5 minutes to eliminate any starchy taste.

5. Introduce Smooth Beans

Canned beans tend to break down more than dried when cooked, releasing more starch to thicken soups.

If your soup was made with dried beans, swap in a can or two of canned beans and mash them slightly against the side of the pot with a wooden spoon. You’ll instantly add smooth, thick body.

Beans like great northern and cannellini have an ultra-smooth texture when canned. Save the cooking liquid for added creaminess.

6. Embrace Some Evaporation

Try reducing the soup for 20-30 minutes, keeping it at a low simmer. As some of the water evaporates, natural fiber and starches in the beans and vegetables will concentrate in the remaining broth for thicker texture.

Stir occasionally and add small amounts of liquid if needed to prevent scorching. Season again at the end to balance any concentrated flavors.

7. Fold in Cream or Coconut Milk

For luscious richness, stir in some heavy cream, half and half, evaporated milk or full-fat coconut milk when the soup is finished cooking. Start with 1/4 cup per 6 cups of soup, adding more to taste if desired.

The fat contributes mouthfeel, shine, and thickness while introducing delicious flavor. Just brief warming is needed since the cream is being added at the end.

8. Puree Creamy Vegetables

In addition to beans and potatoes, blitzing cauliflower, parsnips, celeriac or turnips in the blender adds heft. Cook until very soft before pureeing.

Roasted vegetables like garlic, onion and bell peppers also puree to silky thickness. Try oven-roasting a portion of the vegetables before adding to the soup.

9. Swap in Hearty Grains

Thick whole grains like barley, farro or wild rice simmered right in the soup absorb broth for richer texture. Allow extra cooking time for grains to soften completely.

For quicker-cooking grains, make them separately and fold in at the end. The starch released thickens while adding hearty heft.

10. Finish with Burst Tomatoes

For bright tomato flavor without watering down the soup, roast or pan sear plum tomatoes until burst and wrinkly. They’ll caramelize and condense, intensifying in flavor.

Remove the skins, then roughly mash tomatoes before adding to the pot. Alternatively, whirl in a blender or food processor until semi-smooth first.

Tips for Thickening Soup Without Overdoing it

When using any thickening method, begin by only adding a little at first. You can always continue thickening if needed. But it’s tricky to thin out a soup that turns too dense.

• Add thickeners slowly and gradually for best control.

• Whisk well to fully incorporate without lumps.

• Check seasonings after thickening and adjust if flavors seem muted.

• For smooth soup, blend thoroughly. For chunky, pulse briefly.

• Overthickening makes soup gloppy. Start with half what a recipe suggests.

• Pureeing beans and vegetables maintains bright, fresh flavors.

With the right technique, you’ll be enjoying rich, hearty bean soups minus the watery consistency. Next time your white bean soup seems too thin, try one of these easy fixes:

• Blend some beans
• Puree potatoes or root vegetables
• Whisk in flour or cornstarch
• Swap in canned beans
• Simmer to reduce broth
• Stir in cream, milk or coconut milk
• Puree creamy vegetables
• Use hearty grains
• Fold in crushed tomatoes

In no time you’ll improve the mouthfeel of any bean soup for comforting, creamy flavor in every spoonful.

Common Thickening Agents for White Bean Soup

Many standard pantry ingredients act as natural thickeners for soups and stews. When shopping, stock up on a few of these commonly used soup thickeners:

Flour – All-purpose flour is a traditional thickener. Whole wheat and gluten-free flours also work. Whisk into cooled broth before adding to soup.

Cornstarch – Twice as powerful as flour. Dissolve in broth first. Use half the amount of flour.

Cream – Heavy cream, half and half, or evaporated milk add lush thickness and richness. Stir in at the end.

Coconut Milk – Full-fat coconut milk enriches the broth for thicker texture and tropical flavor.

Pureed Vegetables – Blend cooked potatoes, carrots, parsnips, turnips, etc. into the soup.

Beans – Puree some of the cooked beans in the soup for instant thickness from the starch.

Grains – Cook hearty whole grains like barley, farro or rice right in the broth for thickening power.

Mashed Potatoes – Leftover mashed spuds instantly thicken and enrich bean soups when stirred in.

Instant Mashed Potatoes – Handy when you don’t have fresh. Prepare as directed and whisk into simmering soup.

Evaporated or Condensed Milk – Adds creamy richness and body while intensifying flavor.

Nut Butter – Whisk in peanut, almond or sunflower seed butter a spoonful at a time until desired consistency.

Chia or Flax Seeds – Whisk in a spoonful of ground seeds. They gel and release starch.

Xanthan Gum – This powerful natural thickener is perfect for gluten-free diets. Use just a pinch.

With a well-stocked pantry, you’ll always have ingredients on hand to perfectly thicken up any thin, watery bean soup quickly.

Sample Thick and Creamy White Bean Soup Recipe

Ready to try out these tips for luxuriously thick white bean soup? Follow this recipe for inspiration:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• 2 carrots, peeled and chopped
• 1 large russet potato, peeled and chopped
• 1⁄4 cup heavy cream or half and half
• Salt and pepper to taste