There's nothing more inviting than a big pot of soup simmering on the stove. From seafood chowders to creamy bisques, soup makes the perfect appetizer or main course. But sometimes a recipe doesn't go quite as planned, and you're left with a soup that's not the right consistency. Here, learn how to thicken up soup by using additions like cornstarch, beans and other easy solutions.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more. This method allows you to adjust accordingly as the soup is being thickened (you might not need the entire slurry or you might need more, depending on the viscosity of the soup and the texture you're aiming for). You can also substitute potato starch or rice starch for the cornstarch.
If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour. First, you can create a slurry by whisking 2 tablespoons of flour with cold water and adding it gradually to the soup.
Another method of using flour to thicken soup is by making a roux on the stovetop. A roux, which is a mixture of fat and flour, is often used as a base for sauces and is an easy way to add starch. If you're looking for an alternative, you can also make a beurre manié, which is a mixture of flour and butter rubbed together to create a dough or paste. With both methods, you'll want to add them to the soup bit by bit to gauge the soup's thickness.
How to Thicken Soup with Dairy
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
How to Thicken Soup with Rice, Bread, Potatoes or Beans
Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.
Aside from rice, you can also use bread, potatoes or beans, according to Breana Lai Killeen, M.P.H., RD. Killeen says, "When stirred into soup, stale bread, mashed beans and mashed potatoes cook down to create a creamy, rich texture, all without adding cream. It's also a great way to use up leftovers." If you don't have these ingredients on hand, you could also try using tortillas as a thickener, like in this Chicken Enchilada Soup.
How to Thicken Soup by Blending It
One easy way to thicken soup is by blending it—or part of it, at least. If your soup is packed with vegetables, you can blend part of it to change the texture. The blended vegetables will help thicken the consistency of the soup. To do this, take half of the soup, add it to a blender and blend until smooth (use caution when blending hot liquids; you can also use an immersion blender). Return the blended portion to the soup and stir before eating.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry.Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
Remember that some soups will thicken on their own as they sit and cool; the ingredients may continue to absorb liquid, so yours might just need another day to reach perfect consistency.
Much like cornstarch, potato starch is used to thicken soups, sauces and pie fillings. It's also an essential part of gluten free baking. Depending on which potato starch you buy, it can be gluten free, dairy free, grain free and soy free. All of which makes it a safe add-in ingredient for those with food allergies.
You don't need to use commercial thickeners for foods, since soup and other foods can be easily thickened with powdered potatoes (used for instant mashed potatoes), rice cereal, tapioca, or Jell-O, for example.
Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.
Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.
Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.
Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies.
A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.
1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.
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