how do you thicken carrot soup

Is your soup too thin and wondering how to thicken it? This post has all the tips and tricks for how to do this without changing its flavor. Following these methods will get you that silky texture you want in a hearty bowl of soup—all with ingredients you probably already have on hand!

Add flour or cornflour Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

But what about that whole full-bodied element? On a day like today (it’s currently sleeting cats and doggos in NYC), I crave a soup that is not only robustly flavored, but also thick and rich, with some heft to it. It’s that viscosity that gives a soup that satisfying stick-to-your bones feel, and enables it to hold its own as a meal. A brothy soup is great, but a brothy soup with a super sweet bod is even greater. There are many ways to thicken a soup—cornstarch, potato starch, flour, bread—but I’m here to introduce you to a lesser known technique. And it’s one that is equal parts delicious, nutritious, and functional.

So what’s the trick to thickening on the quick? 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 its cooking in. It’s a double whammy because you get that added rice-y flavor and bonus thickening, leaving you fuller and more satisfied. No need to make a slurry, or a roux, or to start Googling those words if you’ve never heard of them.

You’re right about wanting to spend time developing flavor, but equipped with the right ingredients, that doesn’t need to take hours to do. A good base of garlic, onions, and other potent aromatics can get you to flavor town in just a few minutes of simmering.

Soup gets the short end of the stick when it comes to quick and easy weeknight meal planning. You rarely see soup on a list of top meals to be made in under 30 minutes. You’ve probably learned that soups require lots of good simmering time for the ingredients to meld, and that the liquid should cook down until you’ve got something full bodied and delish. That’s only partly true.

Thicken with a Starch

Cornstarch is the best way to thicken up soup. To prevent clumping, simply whisk together a tablespoon of starch with either milk or water, warmed up. This mixture is known as a “slurry.”

With this method, you want a 1:4 ratio of starch to liquid. It won’t thicken right away, so let your soup boil for at least a minute. But don’t let it go for too long, or your soup will thin out again. This method is the easiest way, but if not done properly it won’t make much of a difference to your soup.

For more information, learn how to make a slurry.

All-purpose flour is like cornstarch, but you can do more with it. You’ll want a ratio of 2:1, flour to liquid (water or milk). You can use the same process as the cornstarch for making a slurry, where you mix the flour and warm liquid together before adding it to your thin soup.

You can also create a roux with flour and some kind of fat (butter, Crisco, oil). Using a 2:1 ratio, warm the fat in a pan, then add your flour and let it cook in whatever fat you’re using, whisking, until it turns into a golden brown paste.

Often a roux needs to be incorporated into a cold mixture to reduce clumping, but that’s not always the case. To really prevent any mishaps, simply scoop out a portion of the soup in a separate bowl and pour the roux in. Mix the two together, then add that back to the big pot of soup.

Xanthan Gum also acts like a starch, but it’s sugar-based. It has the potential to make your soup sweeter depending on how much you actually use, but it’s an excellent thickener or stabilizer. This one is tricky when it comes to clumping, so only whisk in a teaspoon at a time on low heat.

3 Ways to Thicken Any Soup To the Right Consistency | Tips from the Southern Living Test Kitchen

FAQ

What to do if soup is too watery?

What is a natural thickener for soup?

Is it better to thicken soup with flour or cornstarch?

How do you reduce soup to make it thicker?

How do you thicken a soup?

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

Can oat milk be used to thicken soup?

Oat milk is a plant-based drink, and it’s a great one. Because it is rich in insoluble fibers that help stimulate natural bowel movements. Considering being used in preparations such as soup, vitamins, creams.

How do you thicken soup in a blender?

Hold down the blender lid with a thick towel while blending, and keep the lid on for several seconds after the blender is turned off. Here’s a hot tip for a soup thickener you’ve probably never thought of: frozen hash browns or leftover mashed potatoes.

How do you thicken soup with cornstarch slurry?

A classic corn starch slurry is the easiest way to thicken your soup. Just follow the recipe below. It will not affect the taste! Add cornstarch to a small bowl. Pour cold water over the starch and stir with a fork or whisk until smooth. Pour a small amount of the slurry into the soup and stir. Let the soup thicken for a few minutes.