Welcome back to the Velvet Runway and this feature about Making a Soup Thicker: 5 Secrets Revealed.
We’ve all been there. At a restaurant, ordering a tasty-sounding soup or cooking a delicious-smelling alternative at home, tastebuds ready for a mouthwatering creamy concoction — only to get a runny, watered-down version of what we wanted.
What happened?
The less-than-desirable results could have stemmed from a variety of issues during the prep and cooking process. Getting the ideal consistency for soup can be challenging, especially if you don’t have the right equipment. Using a Blendtec blender or similar kitchen appliance instead of a whisk helps, but that’s not the only way to thicken your soup. Here, we’ll share five secrets to getting the perfect creamy finished result.
Making a Soup Thicker: 5 Secrets Revealed
Table of Contents
- Add a Starch Powder
- Be Patient
- Pull out your creamy ingredients
- Blend it Better
- Use Beans, Rice, or Pasta
1. Add a Starch Powder
While you’re stirring your liquids, you notice that it’s almost time for the soup to be “finished,” but it’s still not as thick as you’d like it to be. No worries! Ladle a little soup into a bowl and let it cool down slightly. Then, grab your flour, cornstarch, or other starch powder, sprinkle a small amount into the bowl, and whisk it until the starch is smoothly dissolved.
Pour the new mixture slowly into the pot of soup and bring it to a simmer. Whisk gently, and repeat if it is still not thick enough. Go slow, though. You don’t want to over-thicken your soup!
2. Be Patient
Good things come to those who wait, right? When it comes to soup, that might be the case! For a little thicker consistency, turn the temperature to a simmer and let your soup sit and cook longer.
Taste test the broth to make sure it’s to your liking. It should be flavorful and full of season, but not too salty.
3. Pull Out Your Creamy Ingredients
What’s hiding in your fridge that might add some thickness to your soup? Look for creamy goodies like milk, heavy cream, half and half, yogurt, or cheese.
Not all products will work for every soup, though. For instance, yogurt gives a tangy bite that doesn’t meld well with some of the more mild flavored soups.
4. Blend It Better
How did you blend your ingredients before cooking the soup? If the finished broth should be thick and not watery, you may need to use a blender or food processor.
But if it’s too late and you’re already cooking, but you need it to be thicker, take two cups of it, no matter how chunky your veggies or beans are, and pour them into a blender. Puree the ingredients until you’re satisfied with the creaminess. Then, add the newly smoothened soup into the pot, stir, and wait.
5. Use Beans, Rice, or Pasta
If all else fails — or if you prefer this method, — beans, rice, and pasta are mostly neutral additions that can thicken any soup. If you use beans, like lentils, be sure to puree them and add slowly to the soup rather than just dumping the whole can into the pot.
For pasta and rice additions, the general rule of thumb is ¼ cup per 2 cups of liquid, leaving enough time for the pasta or rice to fully cook. This typically takes about 10 minutes for pasta and 20 minutes for non-instant rice. The key to using rice and pasta is to add it when the soup is almost finished and never overcook it to avoid it becoming mushy.
Final Thoughts on Making a Soup Thicker: 5 Secrets Revealed : The Perfect Consistency Soup is Just a Secret Tip Away!
Say goodbye to those thin, watery soups that are supposed to be thick and creamy. Now, you have five secrets to a successful finished soup with the perfect flavor and texture for your next meal!
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