How To Thicken Soups: Tips And Techniques (2024)

FAQs

How To Thicken Soups: Tips And Techniques? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

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.

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.

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.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

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.

Will soup thicken as it cools? ›

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.

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. slurry to 4 cups of soup.

The main uses for cornstarch in Chinese cooking are: Marinating meats to create a velvety texture after stir-frying. Dredging foods prior to deep-frying to achieve a perfectly crispy result. Magically thickening soups, gravies, and stir-fry sauces.

Soup Thickening Method: Cornstarch Slurry

Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient. I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl.

What are Thick Soups? Thick soups are soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients. Depending on how you thicken a soup, you can get different textures and flavours. For example, a potage of boiled meat and vegetables results in a thick, mushy soup.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.