What can be added to increase the "creaminess' and nutritional value of soups without adding fat?

Olive oil is also low in fat and can add a thicker texture to soups and broths.

But to get the real creaminess that then a low-fat cheese or margarine instead of butter might be a good option.

Also adding some skimmed milk might also be an option.

There are some chemical options that will give you creaminess with 0% fat, but to be honest a little bit of natural fat is healthier than chemical additives in the long run... Or that's how I see it anyway!