Whether you’re a seasoned chef or a novice in the kitchen, the art of thickening soup can be a bit of a mystery. But fear not, for this guide will equip you with the knowledge and techniques to transform your thin soup into a rich and satisfying masterpiece.
Understanding the Science of Thickening Soup
The key to thickening soup lies in understanding the role of starches and proteins. These molecules, when heated in a liquid, absorb water and swell, increasing the viscosity of the soup. Different methods employ various thickening agents to achieve this effect.
The Power of Uncooked Rice: A Simple Yet Effective Solution
This method, championed by culinary expert Molly Baz, utilizes uncooked rice as a thickening agent. Simply add a handful of white rice (any variety will do) to your brothy soup and simmer for 20-30 minutes. The rice will break down, releasing its starch and thickening the liquid. This technique is not only effective but also adds a subtle rice-like flavor to the soup.
The Classic Flour or Cornstarch Slurry: A Reliable Standby
This time-tested method involves mixing a tablespoon of flour or cornstarch with a few tablespoons of cold liquid, typically from the soup itself, to form a smooth slurry. Gradually whisk the slurry into the simmering soup, stirring continuously until the desired consistency is achieved. Remember to cook the soup for a few minutes longer to ensure the flour or cornstarch is fully cooked and the raw flavor is eliminated.
The Creamy Touch: Adding Richness and Depth
For a luxurious and velvety texture, consider incorporating creamy ingredients like heavy cream, coconut milk, yogurt, or even pureed avocado. These additions not only thicken the soup but also impart a distinct flavor profile. Be mindful of the sweetness that coconut milk can introduce and the tanginess of yogurt.
The Power of Pureed Vegetables: Enhancing Texture and Flavor
If your soup features starchy vegetables like potatoes, corn, or beans, you can leverage their natural thickening properties. Simply scoop out a cup or two of the soup, including the vegetables, and puree it until smooth. Return the puree to the pot and stir, resulting in a thicker soup with preserved chunkiness.
The Starch Solution: Adding Bulk and Texture
Adding starchy ingredients like lentils, cannellini beans, rice, or pasta can provide both thickening and additional texture. For lentils or beans, simply add a can to the soup, mashing about half before mixing it in. For rice or pasta, add 1/2 cup per 4 cups of liquid, allowing sufficient cooking time (20 minutes for rice and 10-12 minutes for pasta).
Additional Tips for Thickening Soup
- Cook it longer: Sometimes, all your soup needs is a little more simmering time to reach the desired consistency. Check for tender vegetables and a well-seasoned broth before resorting to other methods.
- Blend a portion of the soup: For chunky soups, blending a portion can create a creamy base without sacrificing texture.
- Add a crusty breadcrumb mixture: Tear up a piece of bread, mix it with the broth, and simmer until it dissolves, adding thickness and a subtle bread flavor.
With these techniques at your disposal, you can transform any thin soup into a hearty and satisfying meal. Experiment with different methods and find what works best for your preferences and the ingredients you have on hand. Remember, thickening soup is not an exact science, so adjust the amounts and cooking times as needed to achieve your desired consistency.
Additional Resources
- Southern Living: https://www.southernliving.com/food/dish/soup/how-to-make-any-soup-thicker
- Bon Appétit: https://www.bonappetit.com/story/how-to-thicken-soup
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But what about that whole full-bodied aspect? On days like this one, when the weather in NYC is currently sleeting cats and dogs, I want a soup that tastes robust, rich, and has some heft to it. It is the viscosity that allows a soup to stand alone as a meal and gives it that satisfying stick-to-your-bones texture. A soup with lots of broth is delicious, but an even better soup is one with a lot of sweet bod. There are numerous ways to thicken soup, including with cornstarch, potato starch, flour, and bread, but today I’m going to share a little-known method with you. And it’s one that is equally tasty, nourishing, and useful.
A handful of raw rice, then, is the secret to quickly thickening. That’s all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When rice is added to a soup that is brothy (or even watery) and simmered for 20 to 30 minutes, the starch in the rice releases, thickening the cooking liquid. It’s a double whammy because you get bonus thickening and that extra rice flavor, which makes you feel fuller and happier. If you’ve never heard of slurry or roux, there’s no need to start Googling those terms.
You’re right that flavor development should take time, but with the right ingredients, it doesn’t have to take hours. After just a few minutes of simmering, a solid base of garlic, onions, and other strong aromatics can take you to flavor heaven.
When it comes to quick and simple weeknight meal planning, soup comes in last. Seldom does one find soup on lists of the best dishes to prepare in less than 30 minutes. You are probably aware that soups need a long time to simmer so the flavors can combine and that the liquid should reduce until you have a delicious, full-bodied soup. That’s only partly true.
Thicken with a Starch
Cornstarch is the best way to thicken up soup. Just whisk together a tablespoon of starch with either warmed milk or water to avoid clumping. This mixture is known as a “slurry. ”.
For this technique, the starch to liquid ratio should be 1:4. Give your soup at least a minute to boil so that it can thicken. However, don’t leave it too long or your soup will become thinner once more. This is the simplest method, but it won’t significantly alter the flavor of your soup if done incorrectly.
For more information, learn how to make a slurry.
While all-purpose flour and cornstarch are similar, there are more uses for it. A 2:1 ratio of flour to liquid (milk or water) is what you’ll want. To make a slurry, follow the same procedure as for cornstarch: combine the flour with a warm liquid and then add it to your thin soup.
Additionally, you can make a roux with flour and fat (oil, butter, Crisco, or butter). Heat the fat in a pan at a 2:1 ratio, then add the flour. Cook, whisking, in the fat of your choice until the flour becomes a paste with a golden brown color.
To lessen clumping, a roux is frequently added to a cold mixture, but this isn’t always the case. Pour the roux into a bowl that has been portioned out of the soup to really avoid any accidents. Combine the two, then return that to the large soup pot.
Xanthan Gum also acts like a starch, but it’s sugar-based. Depending on how much you really use, it may make your soup sweeter, but it works wonders as a thickener or stabilizer. Because of its tendency to clump, only whisk in a teaspoon at a time over 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.