If the texture of the soup you are cooking is too runny, don't panic! Instead, use the various emergency methods listed in this article to thicken the texture of the soup without compromising its flavor. Don't worry, most likely all the ingredients needed are already available in your home kitchen, really! For example, you can add a thick liquid, such as coconut milk or cream. If you want, you can also add starch, such as bread, potato starch, or oats. To prevent the soup's taste from changing too much, you can simply evaporate some of the liquid instead of adding other ingredients to the soup. Alternatively, you can thicken the soup with a mixture of butter and flour and work it into a puree.
Step
Method 1 of 4: Adding Thick Liquid
Step 1. Pour a little cream to thicken the soup in the simplest way
In fact, adding cream is the easiest and simplest option to thicken the texture of a soup. Generally, cream is added before the soup is cooked and ready to be served, then allowed to sit for 10 minutes until the soup has thickened texture.
- Try adding 2 tbsp. cream for 240 ml of soup, or adjust the amount to your desired soup consistency.
- If the cream sits too long and ends up boiling, the texture may become lumpy. That's why it's best to add the cream just before the soup is cooked.
- If you want, you can also use high-fat milk or a mixture of milk and cream which works equally well.
Step 2. Add yogurt for a thick texture and a more sour taste
It's best to use plain yogurt with the fat content you want, although a higher fat content will result in a thicker soup texture. Add the yogurt just before the soup is cooked, then cook the soup for a few more minutes until it thickens.
Because it's much more acidic in taste, yogurt is able to change the taste of soups more drastically than cream. That's why this option is perfect for thickening soups made from potatoes, tomatoes, pumpkin, and avocados
Step 3. Use thin coconut milk or thick coconut milk for vegans
If you want to thicken the texture of your soup without using milk or eggs, try using coconut milk! In particular, thin coconut milk tends to be more stable when cooked than thick coconut milk. Therefore, you can add it at any time to cooking, although preferably before cooking is cooked.
- As the name implies, thick coconut milk has a higher viscosity than thin coconut milk. Therefore, choose the option that best suits your preferences.
- Since the taste of coconut is quite strong and can affect the taste of the soup, try using this method to thicken soups with an Asian flavor, such as Thai soup.
Step 4. Pour in the beaten whole egg to thicken the soup and make the taste more savory
First, beat two eggs in a bowl until they are light in texture and foamy on the surface. Then, pour a little soup into the bowl with the beaten eggs, stirring constantly so that the eggs don't end up overcooking. Once the eggs are mixed with the hot sauce, pour the solution into the pot of soup.
Mixing eggs with a little hot soup is known as "tempering". This method is useful for preventing eggs from clumping and cooking when poured into soup
Tips:
To make the soup thicker, just use the egg yolk. On the other hand, to make the soup runny, you can use only the egg whites.
Method 2 of 4: Adding Flour
Step 1. Put the bread slices into the soup to thicken the texture easily and quickly
Choose breads that have a light texture and taste, such as white bread, French insides, or sourdough bread. Slice the bread into 5 to 7 cm pieces, or put it whole if the bread has been pre-sliced. Then, cook the soup until the bread softens and dissolves.
- Another option you can try is to add breadcrumbs. Gradually mix in the breadcrumbs until you reach the consistency you want.
- Corn tortillas or tortilla chips can work just as well.
- Bread that is no longer fresh is the perfect option for thickening soups.
Step 2. Pour instant oats or quick-cooking oats into the soup
If you don't have bread, you can replace one slice of bread with 120 grams of oats. If not, try adding 120g of oats first. Simmer the soup for 10 minutes, then check for consistency before adding the oats.
Oats are the perfect option for thickening potato soup or garlic soup. If you'd like, you can even add it to the tomato soup gradually so that the oats don't overwhelm the tomatoes
Step 3. Mix the flour or cornstarch with water to thicken the beef stew
Try mixing 1 tbsp. cold water with 1 tbsp. flour or cornstarch for every 240 ml of soup. Stir the ingredients until the flour is dissolved and there are no lumps, then pour it into the cooked soup to thicken the texture. Cook the soup for another 10 minutes, stirring constantly to check for consistency.
Tips:
Beef soup has a stronger flavor than other types of soup, so the taste of flour or cornstarch can be disguised well.
Step 4. Add instant potato starch to thicken cream soup or potato soup
If your potato soup is too runny, try adding enough potato starch to fix the problem. First, transfer some of the soup stock into a bowl, then pour enough potato starch into the same bowl. Stir the potato starch until it dissolves, then pour the solution into the soup. Cook the soup for a few minutes and observe the consistency.
Check the information listed on the potato starch package to find out the right ratio of water to starch
Step 5. Make a beurre manie to thicken soup with butter dough which is easier to make than a roux
To make it, mix 1 part softened butter and 1 part flour. Then, knead the two by hand or a special blender until the texture is crumbly, then gradually add the mixture to the soup.
Start by mixing 1 to 2 tbsp. dough first. After that, stir the soup and cook on low heat for a few minutes to observe the right consistency
Step 6. Make a roux to thicken the texture of the soup and enrich the taste
Roux is a culinary term for a mixture of 1 part flour and 1 part butter. To make it, you just need to melt the butter in a skillet over low to medium heat, then add the flour to it. Keep stirring both ingredients until they turn golden brown, then add a little soup, and stir again until well combined. If the texture is too thick, add a measure of soup stock. Once the consistency is right, add the roux to the soup and stir until well combined.
Some soups are even made with a roux or require a much darker colored roux, such as gumbo (a typical Louisiana gravy dish)
Method 3 of 4: Evaporating Part of the Liquid
Step 1. Bring the soup to a boil
If you want to use low heat, do so as far as small bubbles remain on the surface. Remember, the soup has to boil to allow some of the liquid to evaporate and the texture to thicken. If the soup doesn't boil, use medium or even high heat if you have very limited time.
Reduce the heat if the soup starts to burn
Step 2. Open the lid of the pot to allow the liquid inside to evaporate
Don't forget to use a cloth or tongs to prevent your skin from burning when handling a very hot lid. Also, keep your face away from the hot steam that comes out! Once the lid is removed, continue to cook the soup until some of the liquid has evaporated and the texture has thickened.
- If the pan is closed, the hot steam that forms will be trapped inside the pan instead of evaporating out.
- Remember, evaporating some of the liquid will make the soup taste more intense. For example, the soup may taste saltier afterwards.
Step 3. Transfer some of the soup to a smaller saucepan to speed up the process
This step is optional, but very effective for speeding up the steaming process of the soup. If you want to do this, use a ladle to transfer some of the soup into a smaller saucepan, then heat the pot on another burner.
Use as many pans as you want. For example, you might transfer some of the soup for dinner into a smaller saucepan and save the rest for later
Step 4. Stir the soup so it doesn't burn
Use a wooden spoon or plastic spoon to stir the soup periodically to prevent any ingredients from sticking to the edges or bottom of the pot. While stirring, check the consistency of the soup to adjust it to your taste.
Do not stand too close to the pot or lean over it. Since the liquid in the soup will evaporate, the very hot steam can burn your skin
Tips:
If the soup is simmering over high heat, don't forget to stir it so the soup doesn't end up burning.
Step 5. Turn off the heat when the soup is the consistency you want
Then, move the pot to a cool part of the stove or kitchen counter. Let the soup sit for a few minutes until it cools down before serving. While waiting for the temperature to cool, stir the soup periodically so it doesn't stick to the edges and bottom of the pot.
Method 4 of 4: Processing It To Pure
Step 1. Puree the beans to enrich the texture, taste and nutrition of the soup
With the help of a food processor or spice grinder, process a handful or two of the nuts of your choice until the texture is like a sticky, slightly crumbly paste. Then, add the peanut puree to the soup.
For example, you can use walnuts, pecans, or cashews
Step 2. Take some of the ingredients contained in the soup to be processed into puree
Use a ladle to scoop out some of the soup's ingredients, such as potatoes, vegetables, beans, or even rice. Then, put the ingredients in a blender or food processor, and process until the texture is smooth. After that, return the puree to the pot of soup, then stir all the ingredients until well combined.
Although all kinds of ingredients can be processed into a puree, root vegetables are actually easier to puree. Also, root vegetables are a better option for thickening soups
Tips:
Even if the soup doesn't contain any root vegetables, you can puree the vegetables separately and add them to the soup. For example, process white beans with a small amount of stock separately, then pour the bean puree into the soup to thicken the texture.
Step 3. Use a hand blender to process the soup in the pot directly
A hand blender will make it easier for you to process the soup without having to move the location. In other words, you just need to put the blender in the pot and turn it on. Process the soup for 15-30 seconds, then stir the soup to check for consistency. If the consistency is still not right, process the soup again in 15-30 second intervals.
Tips
- Leftover mashed potatoes are the perfect soup thickener option, you know!
- If you feel the texture of the soup is too thick, don't panic! Just add the stock a little at a time while stirring the soup until it's the consistency of the soup to your liking.
- After adding the thickener, taste the soup again to determine whether or not salt and other seasonings are needed.
- After adding the roux, cook the soup over low heat for 10 minutes to remove the flour flavor.
