The Unexpected Way to Quickly Thicken Your Soup (With No Extra Ingredients!) (2024)

FAQs

The Unexpected Way to Quickly Thicken Your Soup (With No Extra Ingredients!)? ›

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Mashed potatoes – It's a great way to use up leftovers too! Will benefit from a quick blender whirl. Cooked, blended veggies– Just like the mashed potatoes, give them a blender whirl. Rice, beans, lentils and other grains– Starch molecules thicken and take on water when exposed to heat, creating a thicker texture.

The most straightforward way to thicken soup is to puree the vegetables. Starchy vegetables in particular offer the most creaminess. Try with corn, parsnips, potatoes, sweet potatoes, squash, or yams. Blend half (for a chunkier texture) or all of the vegetables and liquid together.

Glucomannan

It's a far more powerful thickening agent by amount, so use about half the amount of glucomannan as you would cornstarch. About one teaspoon to every cup of liquid is a common suggestion. Since glucomannan tends to clump in high heat, mix it with cold water before adding it to your dish.

Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon. slurry to 4 cups of soup.

Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.

Are corn flour and corn starch the same? ›

While both are derived from corn, cornstarch and corn flour have different appearances, textures, and purposes. Cornstarchis a white, chalky powder used as a thickener for sauces and stews. Unlike corn flour, which is made from whole kernels, cornstarch is made from the endosperm of the corn kernel.

Charring broccoli florets and simmering the stems builds in layers of broccoli flavor. Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.

Soup Thickening Method: Cornstarch Slurry

Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient. I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl.

What are Thick Soups? Thick soups are soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients. Depending on how you thicken a soup, you can get different textures and flavours. For example, a potage of boiled meat and vegetables results in a thick, mushy soup.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.