Thickening soup is a great way to add texture, flavor, and nutrition to your favorite soups. But how do you go about doing it? This guide will provide step-by-step instructions on how to thicken soup using simple and delicious techniques. Whether you’re looking for an easy way to make creamier soups or just want to give your soup a little extra body, this guide has got you covered. Let’s get started!
How to Thicken Soup – 5 Easy Methods!
1. The Flour Method
One of the most popular methods for thickening soup is the flour method. To start, create a slurry by combining equal parts of cold water and all-purpose flour in a small bowl until smooth. Once combined, slowly stir the slurry into the soup one tablespoon at a time and simmer for 15 minutes or so before tasting. You can adjust the thickness of the soup by adding more or less slurry as needed. Be sure not to add too much at once, as it can quickly overwhelm your soup if not done gradually.
2. The Cornstarch Method
Another popular option is the cornstarch method, which involves creating a cornstarch slurry similar to the flour method above. To start, combine equal parts of cold water and cornstarch in a small bowl until smooth. Once combined, slowly stir the slurry into the soup one tablespoon at a time and simmer for 15 minutes or so before tasting. Again, you can adjust the thickness of your soup by adding more or less slurry as needed. Be sure not to add too much at once, as it can quickly overwhelm your soup if not done gradually.
3. The Puree Method
If you’re looking for a more robust and flavorful soup, you should try the puree method. This entails blending up cooked vegetables or legumes (such as lentils) until completely smooth and incorporating them into the soup. You can also add in cooked grains such as rice or barley for additional thickness and texture.
4. The Roux Method
The roux method is a bit more complex than the other methods listed here, as it requires you to make a separate roux on the stovetop before adding it to your soup. To begin, melt butter in a saucepan over medium heat and then slowly whisk in an equal amount of all-purpose flour. Cook the mixture, stirring constantly until it’s a light golden color and has a nutty aroma (this should take about 5 minutes). Once done, slowly whisk in some of your soup broth and then add the roux back to the soup pot. Simmer for 15 minutes or so before tasting.
5. Using Pureed Vegetables & Legumes
Finally, using pureed vegetables such as potatoes and legumes such as lentils are an excellent way to thicken your soups without having to use any added ingredients like flour or cornstarch! Start by boiling diced potatoes (or other vegetables) in 1/2 cup of water until soft (about 10 minutes). Then puree them in a blender with some of the cooking liquid until smooth and creamy before stirring them into your pot of soup while it simmers away on low heat. The result? A creamy, delicious soup that will have everyone asking for seconds!
1. What are three ways to thicken soups?
Three ways to thicken soups are the flour method, the cornstarch method, and the puree method. The flour method involves creating a slurry by combining equal parts of cold water and all-purpose flour in a small bowl until smooth. The cornstarch method is similar but uses cornstarch instead of flour. Finally, the puree method involves blending up cooked vegetables or legumes until completely smooth and incorporating them into the soup.
2. What is a good soup thickener?
A good soup thickener is one that will not overpower the flavor of the soup and can be adjusted to achieve the desired thickness. Flour, cornstarch, pureed vegetables or legumes, and a roux are all popular options for thickening soup. Each method has its own advantages and disadvantages, so it’s important to consider which one will best suit your soup recipe before beginning.
3. Is it better to thicken soup with flour or cornstarch?
The answer to this depends on the flavor profile you are trying to achieve. Flour tends to have a more neutral flavor and can easily be adjusted to create the desired thickness, but it does require some time for the flour taste to dissipate. Cornstarch has a more distinct flavor and can also be used to thicken soup quickly, but it can be tricky to adjust without adding too much and overwhelming the soup. Both are good options, so it’s important to consider which flavor profile you’re looking for before deciding which one to use.
There are many ways to thicken soups depending on what ingredients you have available and what flavors you prefer! Using either the flour method or cornstarch method involves creating a slurry from equal parts cold water and either all-purpose flour or cornstarch respectively before slowly stirring it into your pot of simmering soup one tablespoon at a time until desired consistency is achieved. Alternatively, pureeing vegetables such as potatoes or legumes like lentils are also effective options for thickening soups without having to use any added ingredients! Whichever route you choose when thickening your favorite soups, there’s no doubt that they’ll be tastier than ever after following these easy steps! Good luck!