Tips To Make Your Soup Creamier With Two Pantry Ingredients
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There are many ways to thicken a soup, however, very few thickening agents work with multiple flavours. Using flour or cornstarch water is usually a pretty good hack but the technique is only good in the hands of pros. A little too much starch and your soup can end up too lumpy and weird. 

The trick is to find a thickening agent that melds into the flavours of any soup and does not show up on the flavour profile. Eggs, yoghurt, and coconut milk are common thickeners, but they are not versatile enough. Adding eggs to an Italian or Cajun recipe can be tricky; similarly adding yoghurt to an Asian soup is a no-no! Turns out, two great staple ingredients can be used to thicken soups and any kind of sauces. That's mashed potatoes and lentils. Let's find out more:

Potatoes In A Soup? 

Mashed potatoes add a creamy consistency to a soup, but without the unnecessary starchiness that makes liquids clumpy. Mashed potatoes are one of the best options because they are naturally starchy and have a neutral taste so they can blend into any soup without affecting its taste. In fact, potatoes absorb spices and other flavours really well, so they can make a great base. 

Day-old potatoes are ideal for this usage. Boil your potatoes until they become soft, and then puree them. If you're making a veggie soup by blending the veggies, simply add the potato puree into the mixture and blend it together. If you're cooking the mashed potatoes with the soup in a pan, keep in mind that potatoes usually take a while to cook, so take cooking time into consideration if you're using this method, so none of the other vegetables taste overcooked.

 If you're using mashed potatoes and not puree, be sure to give the potatoes enough time to completely dissolve or you may have lumps and bits of potato floating around in the soup. 

Lentils Can Make Soups Creamier 

If you're making a summer veggie soup, using lentils as a thickening agent is your best bet. It adds a kick of savouriness that the flavour profile really needs. Lentils can be cooked down to a thick consistency really well (which is why dals can have the consistency you want). Opt for red lentils or masoor dal which also offers protein and a rich earthy flavor. The ratio is quite crucial here, since lentil has a taste of its own. 

The best way to do it is to puree the lentil and add it to the soup at regular intervals. A cup of lentils and two cups of water will make 2–3 cups of very thick soup. If you're looking for a thick, roux-like consistency don't cook the soup for too long and cook on low heat.