Description
Learn various effective methods to thicken soup, including both traditional and dietary-friendly options, to enhance texture and flavor.
Ingredients
- Flour or cornstarch (1-2 tablespoons mixed with water)
- Heavy cream (1/4 to 1/2 cup)
- Yogurt or sour cream (1/4 cup)
- Potatoes (1-2, peeled and diced)
- Beans or lentils (1/2 to 1 cup, cooked)
- Bread (1-2 slices, torn)
- Rice (1/4 to 1/2 cup, cooked)
- Vegetables (1-2 cups, cooked and pureed)
- Butter (1-2 tablespoons)
- Cheese (1/4 to 1/2 cup, shredded)
Instructions
- Use a slurry by mixing flour or cornstarch with water and stirring it into the simmering soup until thickened.
- Add dairy such as heavy cream, yogurt, or sour cream for a richer consistency.
- Puree cooked starchy vegetables like potatoes or carrots and stir them into the soup.
- Blend cooked beans, lentils, or rice to create a natural thickener.
- Stir in torn pieces of bread and let them dissolve into the soup.
- Simmer the soup uncovered to let excess liquid evaporate and naturally thicken.
- Add a roux made from butter and flour cooked together, then stirred into the soup.
- Mix in shredded cheese and stir until melted and incorporated.
- Puree part of the soup and return it to the pot for a thicker texture without adding ingredients.
Notes
- Always mix flour or cornstarch with cold water before adding to hot soup to avoid clumps.
- Simmer slowly when using dairy to prevent curdling.
- Taste and adjust seasoning after thickening, as texture can affect flavor perception.
- Choose the thickening method that complements your soup’s ingredients and desired dietary needs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cooking Tips
- Method: Stovetop
- Cuisine: Universal
Nutrition
- Serving Size: 1 serving (varies by method)
- Calories: 50
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
