These Simple Hacks Will Make Your Soup Creamier

The broth in a soup should not only be tasty but also have the ideal viscosity to bind all the ingredients together. The texture keeps you returning time and time again when the soup liquid is the right thickness. Sometimes, allowing your soup to cook down might produce the desired consistency. However, there are additional situations in which a thickening agent is required for your soup. The properties of different soup thickeners vary, so the choice you make should be based on the kind of soup you're creating. For chicken pho or noodle soup, certain ingredients produce a transparent appearance that works well. Others offer opacity that goes well with tomato soup that has been roasted. While some thickeners have strong flavour additions, others have no flavour at all. 

Take into account any dietary requirements of those who will consume it before adding a thickener. Some of these components promote a low-carb diet, while others are vegan or gluten-free. Knowing which thickeners do what and when to apply them is a smart idea because just a teaspoon can make a significant difference. Don't worry if all of this is confusing you. We'll go through the best thickeners to employ for whatever type of soup you choose to prepare. 

Flour Slurry 

The most popular method for thickening homemade soup is by adding flour. It's crucial to understand that adding flour directly to a hot liquid should be avoided if you have never done this before. Make a slurry of flour as an alternative. A tiny amount of flour, about 1/4 cup, and enough hot soup broth or water to make a slurry that readily slides down a whisk's wires should be added to a bowl. Next, while stirring, incorporate your slurry into the soup, about one spoonful at a time. 



Despite having no flavour or nutritional value, cornstarch may be extremely useful in the kitchen. Because cornstarch has two times the thickening capacity of flour, some individuals choose to use it as a thickener. Cornstarch should be added to soup as a slurry, just like flour. 

Use Pasta Water 

You may have heard that thickening up pasta sauce and "marrying" it to the pasta requires adding starchy pasta water. If your pasta water was properly salted, adding it to spaghetti sauce will provide the sauce taste, seasoning, and starch. You can use that essential final component to thicken your soup. 

Heavy Cream 

The simplest approach to thicken a cream-based soup is to simply add extra cream to it. Half-and-half can be used in place of heavy cream if you are in the middle of a recipe and are out of that ingredient. Fat content is the primary distinction between heavy cream and half-and-half. 

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Coconut Milk 

In contrast to light coconut milk, full-fat coconut milk is typically called for in recipes. Light coconut milk has less flavour and viscosity than full-fat coconut milk, so while it might be healthier, it isn't as good. Like skim milk isn't a good soup thickener compared to heavy cream, light coconut milk isn't a very excellent thickener compared to full-fat coconut milk in this regard.