Common Soup Thickeners
Common Soup Thickeners
February 15, 2013 • Posted by Christina Fong

Signs of warmer weather might be bringing some of you out of your winter funk but it doesn’t mean it’s the end of soup season! A nice hearty bowl of hot, creamy soup is what the cold season is all about so while you wait for the heat to return, let's talk soup.

For those who like their thick, creamy soups, there are several ingredients that you may already have lying around in the kitchen that can help with this.

Flour and Cornstarch are common thickening agents that can be used to make slurries for thickening. Simply whisk a few tablespoons of either in a separate bowl with a little bit of cold water or broth being used and then add to your soup.

Cream also works well as a rich thickening agent. Depending on how much soup you’ve made, add a few cups to the pot and the soup will thicken as it boils.

Nuts and Nut butters are one of the oldest thickening agents around. Nuts have to be ground into a powder or paste before being added. Whichever you have on hand, they’re sure to add another dimension of flavor to your soup as well.

Arrowroot is similar to cornstarch but adds a glossier look to your soup. It’s best used when thickening an acidic soup and the best choice when looking for a completely neutral-tasting thickener.

Pureed Vegetables such as some of those used in the soup are the most natural route if you want to thicken it. Just puree some of the vegetables and add it back to your soup for more body.

What other thickeners do you use?


February 16, 2013 10:38 AM
POTATO mashed provides thickening to any meal or soup. - An Angel crying on your tongue!!
February 16, 2013 4:50 PM
Article mentioned flour in a slurry but not in a roux or beurre manie. Also, tapioca, gumbo file powder (sassafras), egg yolks in a liaison for cream soups. - jerry
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