This is the nuclear option. Pull out an immersion blender and whir it into the soup. Just for five seconds.
Don’t blend everything. You want texture. Blend only a cupful or two. It turns that portion into bean butter, which coats every spoonful.
Quirky detail: The immersion blender was invented in 1950 by a Swiss guy named Roger. He probably used it to ruin his wife’s soup. Now we use it to save ours.
