I once served soup that was basically flavored water. My brother took one sip, looked at the bowl, and asked if I had forgotten the soup part.

I did not have flour or cornstarch in the house, so I improvised. Turns out there are several ways to thicken soup without either one, and some of them make the soup better.

Blend part of the soup

The easiest trick: ladle out a cup or two of the soup, blend it until smooth, and stir it back in. The blended vegetables act as a natural thickener. This works great for tomato, squash, and potato soups.

Mash the beans or potatoes

No blender? Use a potato masher right in the pot. Mash a few of the beans, potatoes, or lentils against the side of the pot. They break down and release their own starch, which thickens everything around them.

Add a handful of oats or rice

A quarter cup of rolled oats or white rice absorbs liquid and swells as it cooks. Give it fifteen minutes on a low simmer and the soup visibly thickens. Oats add a mild creaminess that works in vegetable soups.

Let it simmer longer

Sometimes the fix is patience, not ingredients. Simmer uncovered for twenty minutes and excess water steams away. The flavor concentrates too, so the soup gets better in two ways.

Add a roux-free creamy base

Stir in a spoonful of plain yogurt, cream, or coconut milk at the end. It adds body and a silky texture without any flour. Add it after the soup is off the heat so it does not curdle.

Shred some cheese in

A handful of shredded cheddar or parmesan melts into the broth and thickens it while adding flavor. This is the move for cheesy soups and chowders.

My flavored water soup is a family joke now. These days I thicken every soup with what I already have in the kitchen, no flour box required.