How To Thicken Your Soup: 4 Easy Ways

Juices could be all watery, but when it comes to soup, we all want it to be thicker and creamier. Soups can be a lifesaver in cold, cough or during colder months. Other than time, you can consume it throughout the year whenever you are craving something comforting. If your soup is watery every time you cook, then having some cooking hacks can come in handy. These tips will help you make your soup thicker and creamier.

Tips To Thicken Your Soup

Below are some easy ways to make your soup thicker:

Add Cream Or Yogurt To The Soup

To thicken a creamy or blended soup, you can add extra cream, but a spoonful of thick yogurt often works even better. Just make sure not to let the soup boil after adding cream or yogurt, as high heat can cause it to split or curdle.

Add Flour or Cornflour

Flour or cornflour can also be used to thicken soup effectively. To do this, mix a tablespoon of either with 2–3 tablespoons of the hot soup in a small bowl until smooth. Then, stir the mixture back into the main pot and bring the soup to a gentle simmer. Let it cook for a few minutes to thicken properly and to eliminate any raw flour taste.

Blend In Bread

Torn pieces of bread can be blended into soup to help thicken it and add body. It’s best to use a mild-flavoured bread to avoid altering the taste of the soup, though sourdough can be used if you prefer a more pronounced flavour. Soaking the bread beforehand makes it easier to blend smoothly into the soup. This method works especially well with fresh-tasting soups like tomato, adding texture without overpowering the original flavour.

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Blend The Ingredients

If your soup has chunks of vegetables, like a minestrone, you can thicken it by straining out the solids and blending about a third of them with the broth. Then, mix this blended portion back into the soup with the remaining whole ingredients. Alternatively, you can use a potato masher directly in the pot to mash some of the ingredients until the soup reaches your desired thickness. This method works especially well for soups with starchy ingredients like potatoes, beans, rice, or pasta.

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