Why You’ll Love How to Thicken Soup Recipe
This guide makes thickening soup approachable for cooks of all levels. You won’t need any complicated tools or unusual ingredients — just basic kitchen staples like flour, cornstarch, vegetables, or even eggs. It also explains how each method works so you can choose the best one for your soup style and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cornstarch
All‑purpose flour
Butter (for roux or beurre manié)
Vegetable or broth‑based soup
Cooked starchy vegetables (like potatoes, rice, beans)
Heavy cream or yogurt (optional)
Eggs (optional)
Directions
Here are the most effective techniques to thicken soup:
Use a starch slurry: Combine cornstarch or flour with a small amount of cold water or broth to make a smooth paste, then stir it into simmering soup until it thickens.
Make a roux: Cook equal parts flour and fat (butter or oil) together, then whisk this into your soup to thicken.
Blend some of the soup: Use an immersion blender or regular blender to puree part or all of the soup, which naturally thickens it.
Add cooked starchy ingredients: Vegetables like potatoes, rice, beans, pasta, or bread release starch as they cook, adding body to the soup.
Tempering eggs: Whisk eggs with a bit of hot soup to raise their temperature before adding to the pot — a classic method for creams and lemony soups.
Add dairy: Stir in heavy cream, yogurt, or sour cream near the end of cooking for a richer, thicker texture (heat gently to avoid curdling).
Servings and timing
This isn’t a specific soup recipe with set portions, but thickening typically takes just a few minutes once the soup is simmering. Simple slurry or roux methods usually require 3–5 minutes on the stove to reach the desired thickness.
Variations
Vegetarian: Use blended starchy veggies instead of dairy or eggs.
Gluten‑free: Substitute cornstarch or arrowroot powder for flour in slurries.
Creamier: Add coconut milk or heavy cream for richer soups.
Heartier: Include more cooked grains or beans to make the soup thicker and more filling.
Storage/Reheating
Storage:
Keep thickened soups in an airtight container in the refrigerator for 3–4 days.
If the soup continues to thicken in the fridge, add a splash of broth or water when reheating.
Reheating:
Warm gently on the stove over medium‑low heat, stirring occasionally to redistribute the thickness.
Avoid boiling if dairy was added, because high heat can cause curdling.
FAQs
How do I thicken soup without cornstarch?
You can use flour slurries, a roux, pureed vegetables, bread, rice, or beans to thicken soup without cornstarch.
What’s the difference between a slurry and a roux?
A slurry is uncooked starch mixed with cold liquid and added to hot soup, while a roux is flour cooked with fat before being added.
Can I thicken soup with bread?
Yes — tearing or blending bread into soup adds body as it breaks down.
Does thickening soup change the flavor?
Some methods like pureeing vegetables or adding starch may slightly affect richness, but most don’t alter the core flavor significantly.
Can I thicken soup while it cools?
Yes — soups often thicken further as they cool, so check consistency after refrigeration and adjust when reheating.
Why won’t my soup thicken?
If starch wasn’t heated enough or wasn’t mixed smoothly, it may not thicken. Ensure proper cooking and gradual addition of thickeners.
What’s the best thickener for creamy soups?
Dairy like heavy cream or yogurt gives the richest texture, but pureed vegetables work well too.
Can eggs curdle my soup?
Yes — if added too quickly or at high heat. Always temper eggs with a bit of hot liquid first.
Is a thicker soup always better?
Not always — it depends on the style of soup you want. Some brothy soups are meant to stay light.
How long does it take to thicken soup?
Most thickening methods work within minutes once the soup reaches a simmer.
Conclusion
Thickening soup is a simple trick that can turn a light broth into a satisfying meal. With techniques like slurries, roux, blending, or adding starchy ingredients, you can customize texture without losing flavor. Whether you prefer creamy, hearty, or naturally thickened soups, there’s a method to match your taste and ingredients on hand.
