How to Thicken Soup: Techniques and Tips

Introduction

There’s nothing worse than spending time and effort making a delicious soup, only to find that it’s too thin and watery. But fear not, with a few simple techniques and tips, you can easily thicken your soup and turn it into a hearty and satisfying meal. In this article, we’ll explore several methods for thickening soup, as well as some additional tips and tricks for making sure your soups come out just right.

Pureeing

Pureeing is the process of blending the soup until it reaches a smooth, creamy texture. This technique is particularly effective for soups that contain chunks of vegetables or meat that you’d like to blend in, but also works well for cream-based soups. To puree soup:

1. Cool the soup slightly and pour it into a blender or food processor.
2. Puree the soup until it reaches your desired consistency.
3. Return the soup to the pot and heat until it reaches serving temperature.

A great example of a soup that benefits from pureeing is tomato soup. By blending the cooked tomatoes, you create a smooth and velvety texture that’s perfect for dipping grilled cheese sandwiches. Here’s a recipe to get you started:

Tomato Soup

• 1 can (28 oz) peeled tomatoes, with juice
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• salt and pepper to taste

1. In a large pot, saute the onion and garlic until soft, about 5 minutes.
2. Add the tomatoes (with juice) and broth and bring to a simmer.
3. Cook for 15-20 minutes, until the tomatoes are soft.
4. Cool the soup slightly and puree in a blender until smooth.
5. Return the soup to the pot and stir in the cream.
6. Heat over low until the soup is hot, but not boiling.
7. Season with salt and pepper as needed.

Reducing

Reducing is the process of simmering a soup over low heat until some of the liquid has evaporated, resulting in a thicker, more concentrated soup. This technique is particularly effective for broths and stocks that you want to turn into a more substantial soup. To reduce soup:

1. Pour the soup into a large pot and bring to a simmer.
2. Reduce the heat to low and continue to simmer, uncovered, until the soup has reduced by a third to a half.
3. Remove the soup from the heat and let it cool slightly before serving.

A great example of a soup that benefits from reducing is French onion soup. By simmering the beef broth and onions together, you create a rich and flavorful broth that’s perfect for ladling into oven-safe bowls and topping with crusty bread and melted cheese. Here’s a recipe to get you started:

French Onion Soup

• 4 onions, thinly sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• salt and pepper to taste
• french bread slices
• grated Gruyere or Swiss cheese

1. In a large pot, saute the onions and garlic over low heat until caramelized, about 45 minutes.
2. Add the beef broth, wine, Worcestershire sauce, thyme, salt, and pepper and simmer for another 30 minutes.
3. Place a slice of French bread in the bottom of an oven-safe bowl and ladle the soup on top.
4. Top with grated cheese and place under the broiler until the cheese is melted and bubbly.
5. Serve immediately.

Adding a Roux

A roux is a mixture of flour and fat that’s used to thicken soups, stews, and sauces. By heating the flour and fat together, you create a paste that thickens the soup as it cooks. This technique works particularly well for cream-based soups and chowders. To make a roux:

1. Melt butter or oil in a large pot over medium heat.
2. Add an equal amount of flour and whisk to combine.
3. Cook the roux for a few minutes, whisking constantly, until it turns a light brown color.
4. Slowly whisk in the soup, a little at a time, until the roux is fully incorporated and the soup is thickened.
5. Cook the soup over low heat until it reaches serving temperature.

A great example of a soup that benefits from a roux is clam chowder. By adding a roux to the broth and cream, you create a thick and creamy soup that’s perfect for a cold winter day. Here’s a recipe to get you started:

Clam Chowder

• 2 cans (6.5 oz) chopped clams, drained, juice reserved
• 4 slices bacon, diced
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 potatoes, peeled and diced
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 cups half-and-half
• 1 tablespoon chopped fresh thyme
• salt and pepper to taste

1. In a large pot, saute the bacon until crisp, then remove with a slotted spoon and set aside.
2. Saute the onion and celery in the bacon fat until softened, about 5 minutes.
3. Add the potatoes, reserved clam juice, and enough water to cover the potatoes.
4. Bring to a simmer and cook until the potatoes are tender.
5. In a separate pot, melt the butter over medium heat and whisk in the flour to make a roux.
6. Cook the roux for a few minutes, whisking constantly, until it turns a light brown color.
7. Slowly whisk in the milk, half-and-half, and clam broth until the roux is fully incorporated and the soup is thickened.
8. Stir in the chopped clams, thyme, salt, and pepper and heat over low until the soup is hot, but not boiling.
9. Top with the crisp bacon and serve immediately.

Combination Techniques

Sometimes, a combination of techniques is the best way to achieve the desired thickness and texture for your soup. For example, you might puree half of the soup and then add it back to the pot and reduce it down until it reaches the desired thickness. The possibilities are endless, so don’t be afraid to experiment!

Here’s an example recipe that combines pureeing and reducing:

Butternut Squash Soup

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon ground cinnamon
• salt and pepper to taste

1. In a large pot, saute the onion and garlic until soft, about 5 minutes.
2. Add the butternut squash and broth and bring to a simmer.
3. Cook for 20-25 minutes, until the squash is soft.
4. Cool the soup slightly and puree half of it in a blender until smooth.
5. Return the pureed soup to the pot and continue to simmer until the soup has reduced by a third.
6. Stir in the cream and cinnamon and heat over low until the soup is hot, but not boiling.
7. Season with salt and pepper as needed.

Tips and Tricks

Here are a few additional tips and tricks for thickening soup:

• If you’re using flour or cornstarch to thicken soup, make sure to mix it with cold water or broth before adding it to the soup. This will prevent lumps from forming.
• If you’re using a roux, make sure to cook the flour and fat for a few minutes before adding the liquid. This will help remove any raw flour taste.
• If your soup is still too watery after trying these techniques, try adding more ingredients that will thicken the soup naturally, such as potatoes, beans, or lentils.

And here are a few common mistakes to avoid:

• Adding too much flour or cornstarch can result in a gummy or gluey texture.
• Cooking the soup over too high heat can cause it to scorch or boil over.
• Not seasoning the soup properly can result in a bland or unappetizing flavor.

If you’re still having trouble getting your soup to thicken, here are a few troubleshooting tips:

• If the soup is too thin, try pureeing or reducing it further, or adding a roux or more flour.
• If the soup is too thick, try thinning it out with additional broth or cream, or reducing the cooking time.
• If the soup is too salty, try adding a starchy ingredient like potatoes or rice, or balancing the flavor with acid (such as lemon juice) or sweetener (such as honey).

Conclusion

With these techniques and tips in your arsenal, you’ll never have to worry about watery soup again. Whether you prefer silky purees, rich reductions, or creamy roux, there’s a method for every soup.