Creamy soup thickeners
Creamy soup thickeners are not a standalone dish, but rather a category of ingredients or techniques used to give soups a rich, velvety texture. Common thickeners include dairy like heavy cream or milk, starches such as flour or cornstarch (often as a roux or slurry), and pureed vegetables like potatoes or beans. They are fundamental in cuisines worldwide, from French bisques to American chowders.
🍽️ Nutrition at a glance
These thickeners are typically high in carbohydrates and/or fat, depending on the type used. They primarily contribute calories, with dairy-based thickeners also providing calcium and fat-soluble vitamins, while starch-based ones offer quick energy. A serving can range widely from 50 to over 200 calories, depending on the thickener and amount used.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 1.5 g |
| Carbs | 1.5 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 1.5 g |
| Sodium | 25 mg |
| Vitamin A | 270 mcg RAE |
| Calcium | 45 mg |
| Phosphorus | 40 mg |
| Vitamin D | 0.3 mcg |
| Vitamin B12 | 0.1 mcg |
| Riboflavin (B2) | 0.06 mg |
Per 1/4 cup (60 g) of a typical heavy cream-based thickener · estimated, varies by recipe
💡 What's interesting
The use of thickeners is a classic example of culinary chemistry; for instance, a roux (fat and flour cooked together) not only thickens but also adds a deep, nutty flavor to dishes like gumbo. Nutritionally, they can be a double-edged sword, adding desirable texture and calories, but also potentially increasing the fat and sodium content of a soup.
