Thickening Soups Article -
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Thickening Soups

There are several ways to get to the right consistency when making soups or stews. Different liquids and types of soup require different techniques and approaches.

Some soups are perfect just with stock or a bit of cream, but others require a more substantial body. Roux, cornstarch, and pureed vegetables can all be used as thickeners, each with a very different result.

Using Roux

Roux, which is equal parts fat and flour, is common as a thickener because it not only thickens, but stabilizes, too. If cream or cheese is being added to a soup, a bit of roux can insure it won't "break," or separate.

The Pure Starches

Typically, cornstarch is added to a small amount of cold water or other liquid (wine or stock) and whisked into a thick slurry. This slurry is stirred into the soup at the end to set the final consistency of the soup. Just remember, after you add some of the slurry, let the soup return to a simmer--cornstarch is a very effective thickener, and a little bit can go a long way.


    What to do with leftover rice or potatoes? Mash or puree, then add to a soup for more body.

    The Soup Itself

    A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener. Simply remove some of the soup solids--the aromatics, starches, even the meat--and puree. Use a blender, food processor, or immersion blender for this task. Puree with care if using a blender--the hot soup solids can actually spin out of the blender while blending and burn the skin quite badly. Use the blender's lid, held down with a thick towel, and keep the lid on for several seconds after the blender is turned off.

    Jun. 19, 2009 12:54 am
    The Soup Itself is right on the money. When I make my corn chowder soup, I always place about a cup in my blender, puree, and add back into soup for a nice thick chowder. Adjust according to amount being made. Awesome!!!
    Aug. 16, 2009 1:07 pm
    A little editing problem exists. Roux is NOT equal parts of FAT and butter. It is equal parts of FLOUR and oil or butter. With that having been said, roux is a fine tool--you just have to learn how to use it.
    Oct. 9, 2009 7:05 pm
    I've had success with pureed white beans as well - they have virtuall no taste and add protein to the dish.
    Dawn Lanoue 
    Oct. 14, 2009 11:16 am
    Can I just use everyday flour to thicken my soup just a little bit? Help!
    Oct. 15, 2009 7:56 pm
    Plain white breadcrumbs, untoasted, like Asian Panko, whisked into the soup will thicken it to whatever consistency you desire without adding any flavour. Its how cooks did it in Medieval times.
    Oct. 18, 2009 10:51 pm
    Dawn, I have had problems using only flour as a thickener in the past. The easieast way to use flour is do it seperately in another bowl. Using liquid from your working dinner, place some liquid in the bowl and wisk in flour. Alternate liquid and flour wisking until you have a firm paste or pancake batter-esqe mixture. Slowly wisk portions into the soup until you get the desired thickness.
    Oct. 23, 2009 10:17 am
    I've found that if I tear up leftover flour tortillas they breakdown and work nicely in a simmering soup (especially in the crockpot) as a thickener.
    Nov. 3, 2009 10:46 am
    You can toast flour in a non-stick pan over low heat, stirring constantly,and use as described above and the soup will taste like you used roux. You can stop at any point for light tan to darker brown, depending on what you're thickening.
    Nov. 10, 2009 6:40 am
    I'm a HUGE roux fan to use as a thickener. It's excellent for gravy, too. Especially pan drippings from roasted chicken or other meats. I also make a gravy from the oils and remnents from fried chops or chickens. Just reserve about 2 tablespoons of oil (keeping the crispy coating) and add 2 tablespoons of flour. Get your whisk and go to work until flour browns. Slowly add enough water but continue to whisk. I add black pepper and a chicken boullion cube.
    Nov. 15, 2009 6:37 am
    A friend taught me a trick for making gravy that I've also tried with soup and it's worked very well and makes use of something that is often thrown away... leftover Yorkshire pudding batter. As long as the soup is simmering (not boiling) you can stir in a bit of batter and achieve results similar to using cornstarch. It's rare to have an exact amount of batter for Yorkshires, so using the remainder to thicken soup for a starter or gravy for the meal is just a few more pennies not washed down the drain.
    Dec. 2, 2009 6:59 pm
    I made cream of broccoli soup for Thanksgiving. It was very good but too thick and too dark in color. What did I do wrong? I thickened with 2 potatoes-no cornstarch.
    Dec. 3, 2009 6:00 am
    I have used pureed beans (pinto, white, kidney, etc.)to thicken chilies, soups and stews. Half a cup of rolled oats into my batch of soup during the last 30 minutes of cooking creates a very smooth thickened broth also.
    Dec. 3, 2009 6:01 am
    Krissy, it sounds like perhaps your broccoli soup got burnt? Cream soups darken in color if they are overcooked, or left to simmer too long.
    Dec. 3, 2009 6:49 pm
    One of my favorite things to thicken soup is instant potato flakes. No lumps, no stirring to dissolve, easy to control. I use it for potato corn chowder and any cheesy soups. Just sprinkle on top & stir in, adding more as needed. You'll figure after a few times. just how much to use.
    Dec. 13, 2009 2:47 pm
    I like to use Potato Flakes or grated Carrots to thicken soup.
    Jan. 7, 2010 8:42 pm
    Instant mashed potato flakes all the way. They are handy for thickening soups and stews. Just sprinkle on at the end and stir, adding more if necessary until you get the right consistency!
    Jan. 17, 2010 9:46 am
    Soups sure are good in cold winters.
    Feb. 9, 2010 1:55 pm
    Is instant mashed potato flakes good for adding to slow cooker pot roast to thicken the gravy? What about adding 1/2 cup of oatmeal 1/2 hour before the pot roast is done to thicken it's gravy? I don't have corn starch or flour around and with the snow storm coming, I don't want to go to the store!
    Feb. 13, 2010 2:16 am
    I love the idea of using pureed white beans for a thickening agent. You would be adding FIBER as well as protein like JPENNIFER commented.
    Feb. 13, 2010 5:29 pm
    I like to use instant potatoes to thicken my soups. Just sprinkle the dry instant potatoes on the top of the soup in a full boil and stir them in, keep stirring and lower the heat to a simmer. Add as much or as little to the desired consistancy. Enjoy
    Feb. 19, 2010 8:12 am
    I've used all of the above suggestions at various times but now I'm going to go with the pureed beans because of all the added value bits like protein and fibre. These are usually low in my daily food plan. This should work with any foods that have a bit of gravy or sauce. Thanks JPENNIFER.
    Feb. 22, 2010 3:49 am
    i am not a very good cook but i would like to make a nice veg or leek and potato soup but i need a good thickening agent that maybe i could find in my cupboard as i am not not very aware of many of these ingredients i am reading about.could someone help me out?
    Feb. 24, 2010 11:58 am
    Ditto to the potato flakes. Although I buy potato pearls and they thicken any soup up wonderfully. I also add them to my stew and once it's nice and thick I put it in a pie crust and top it and have a pot pie.
    Feb. 28, 2010 7:14 pm
    I find that when making cream soups, such as potato, if it isn't thick enough in the end, just add a little instant potatoes.
    Mar. 3, 2010 1:17 pm
    Great comments all of which were a huge help!!!
    Jun. 1, 2010 12:14 pm
    Someone mentioned poultry or other meat. Poultry and fish are not meat. If you look in a meat cookbook, you won't see those. I cook almost anything for my husband, but only eat turkey, chicken or fish. I am glad my husband is cutting down on red meat. So if you are like me be careful what you combine. But comments were great!
    Aug. 22, 2010 6:06 pm
    In chowders that call for potatoes, try using instant mashed potatoes!! It works wonders. I usually reduce slightly the amount of potatoes I put in to compensate. I discovered it on a whim!
    Sep. 14, 2010 9:48 am
    When making chili, I like to take 1/2 can of dark and 1/2 can of light kidney beans, blend them, and then add it to my chili. The remaining beans I add toward the end of cooking the chili, basically just to heat them through.
    CAROL H, 
    Sep. 16, 2010 6:12 pm
    I use tapioca when thickening my stews and soups in a crockpot...Just add a few tablespoons when you turn it on and you never notice it when cooked.
    Sep. 25, 2010 7:41 pm
    These are all great ideas and they all work. I've used all of them before except the tapioca and I'll try that soon. One of the recipes on this site used brown rice flour for thickening, and to my surprise it works great, is easy, and has no "taste" to it that changes the recipe. I do sift it in while whisking, and I have no lumps. It's gluten free, as well, if you need that. Also, regarding roux, the color of your roux will definitely change both the thickness and taste of the soup. Creoles use a lighter roux for gumbo, more of a peanut butter color, with a delicious flavor. This is a thicker roux. When you continue to cook it until it is the color of a brick, you get that fabulous, rich Cajun flavor and a thinner gumbo (which you will thicken up with a bit of file powder at serving). My family prefers Cajun gumbo to Creole, but for other soups, I think Creole roux will not change the flavor as much and is likely a better candidate for more generic soups.
    Sep. 26, 2010 3:55 pm
    I make a lot of healthy -- low fat, low calorie, high protein, high fiber -- chicken vegetable soups. To thicken my soups, I use frozen cut okra. It will cook down and thicken the soup as it softens. Okra is fat free and healthy. If you don't like seeing the okra bits, you can cook it separately and puree, then add to your soup.
    Sep. 28, 2010 10:12 am
    Cynthia that is good to know. I am staying away from starches so I will try the okra and then maybe the beans that were also suggested. But I like the idea of a vegetable being able to thicken stuff.
    Oct. 5, 2010 12:47 pm
    To Dawn Lanou, yes just all purpose flour for making roux or just added to the fat(oil, butter, margarine, grease from meat, whatever) that you have in the pot or pan at the time will thicken your product once you beg in to whisk in the liquid you are adding. Be sure to cook the product for a minimum time to get the pasty flour taste out. Just a tip if you are going to use the roux for darker products like brown gravy or gumbo. You can pan toast the flour first by adding it to a saute pan and heating it. But, be sure not to leave it stationary in the pan, you must stir it as it browns and when it has achieved the color you want, take it out of the pan immediately and cool it. You then store it in a container in a dry cool place and use it when needed. It will keep this way for months. CHEFMS
    Oct. 6, 2010 1:04 pm
    For another healthy alternative, I bake ACORN SQUASH...just cut in half, remove seeds, & throw in some garlic cloves with olive oil. Bake 350 for about 45 min. or until tender. Scoop out of shell into mixer & puree it. Add it to my chicken soup & it is AWEOSME!!!
    Oct. 6, 2010 6:52 pm
    Another good thickener for chili is refried beans. Any kind will work, but I really like the freeze dried refried beans by Fantastic. I just sprinkle those on and stir them in. It makes for a nice thick chili without hours of simmering.
    Nov. 4, 2010 6:42 am
    My mom made ham with pinto and northern beans, carrots as a main dish servered with fried potatoes and corn bread.I voved drinking butter milk with this. The main dish was thick. It was a Kentucky dish. Some of the beans were mashrd to thicken it. Great with hot sauce and chopped onion
    Nov. 11, 2010 1:35 pm
    The only other thickener I've used that isn't here is condensed soup. I think I only used it when I first started cooking. Now I'm mostly using roasted vegetables for the flavor combined with using a potato in most stews, mashed beans (usually just partially mashed with a fork) for chili and soups with sausage, and roux or cornstarch for everything else. I don't use flaked dry potatoes or bread crumbs anymore since I don't buy them. Too expensive. I do have bread crusts in the freezer that often get thrown into soups.
    Dec. 6, 2010 11:51 am
    I am definitely going to try the potato flakes! Always have them around for thickening mashed tato's, but hadn't given it a thought for soups! I usually take about 2 spoons of flour to about a half cup or so of Sour Cream, mix well! Then stir well into your soup. Won't clump, seperate, etc... I haven't burned it yet! Keeps a nice white-cream color, depending on the soup! Yum!
    Jan. 4, 2011 3:44 pm
    For creamed based soups I use pureed artichokes...with the oil. For clear broths or goulash/stews I cook down 6 minced onions. The onion does not overpower, in fact you may prefer to add another diced onion to simmer in the broth. I do use a roux for my gravy
    Jan. 12, 2011 5:46 am
    Please try the potato flakes as a thickener- I was skeptical when my mom first suggested it to me but they do incorporate beautifully into any recipe. You simply stir in small amount, eying as you go and increase to your taste. It's an inexpensive, useful ingedient to keep on hand. I NEVER make instant potatoes, but when they go on sale a single box can thicken many soups/ stews. For bean soups, naturally just puree extra beans until really dense and add gradually. My dad used to say "Soup is good when you're hurtin'" and we would laugh, but few things are so simple and so soothing.
    Feb. 10, 2011 11:40 am
    I've tried all of the suggestions made here as well, but one I didn't see was powdered milk. I made a leek and potato soup from a Wt. Wchrs. book once and that what was used as the thickener. It was wonderful
    Feb. 23, 2011 10:09 pm
    I used large white beans, canned, drained and rinsed, to thicken my soups and stews. I take out all the veggies and meats I don't want blended, using an stick blender I blend the beans in the juices or broth. It thickens up with no starch or flour taste.
    Feb. 26, 2011 11:37 am
    Okra is also used for thickening.
    Mar. 15, 2011 4:48 pm
    Speaking of okra and gumbo (if anyone really was), if you or someone you're cooking for doesn't like okra for whatever reason (l've heard many), you can use something called filé... lt's made from sassafras leaves and can be found in most grocery store spice aisles. Be warned though; a little goes a long way! a great gift for that special someone who keeps smoking up the kitchen by burning the roux!
    Mar. 31, 2011 12:27 am
    Capt.Quent, it never said equel parts of fats & butter. It said fats & flour (butter & oil are fat). I'm not sure what you read, just a misunderstanding I guess.
    Apr. 17, 2011 11:07 am
    Instant potato flakes are also perfect as a binder for salmon cakes and meatballs instead of bread crumbs.
    Apr. 19, 2011 8:03 pm
    @JPENNIFER Thank you for suggesting white beans. I detest most beans including white beans but now I must try this. I'm even embarrassed that I didn't think of it. Starches are so bad for me but beans have the added protein to make them healthy. Thank you for posting your suggestion.
    Apr. 25, 2011 1:16 pm
    I use just plain flour dissolved in hot water most of the time
    Apr. 27, 2011 5:45 am
    MIne is almost like with J Kennedy, but what I do is put the flour and cold water together and whisk it then place it with the soup while its cold then let boil in high temperature to cook the flour and it thickens pretty good. Just make sure to stir the potso it wont burn.
    Jun. 2, 2011 2:53 am
    A shortcut thickener for chili is refried beans straight from the can. They work great!
    Jul. 3, 2011 2:40 am
    When I was a young cook, I often used instant potato flakes ... but now I use a roux for my gravies and soups .... and a little corn meal added to my chili in the last hour of cooking gives it a very nice flavor ....
    Jul. 19, 2011 4:58 pm
    In chili dishes, corn masa (flour) works wonders as a thickener and gives an authentic SW flavor. Two tbs should do it. Also, for cream-style soups, when using white flour for a thickener, prepare it in a separate non-stick skillet, using warm water and some soup stock that you heat to a simmer. Stir and Mash any lumps out with a plastic spatula and add to soup.
    Mama Maria 
    Aug. 22, 2011 12:37 pm
    Instant potatoes work great too
    Sep. 24, 2011 9:06 am
    When I make "Bean & Bacon" soup, to add a different flavor, I some times will brown flour in a pan. The darker (NOT BURNT) the flour the richer the flavor. I don't do it all the time, but once in a while. Most soups will thicken themselves if you let them cook down some. I am an OLD cook & I cook from scratch, so my soups, stews, chili all are cooked all day on the stove on a slow simmer, of course depending on the soup etc. IF in a hurry, I do use "potato buds" (instant potatoes) to thicken. Any chili will thicken if you add a can of tomato PASTE! That goes for spaghetti. I LOVE Roux for gravies! Adds the BEST taste. The OLD way to make Roux was to use lard or bacon grease. It always adds the best flavor, but also adds all the fat and calories. Olive oil is okay but clarified butter works best if not using lard or bacon grease. My turkey and chicken gravies are raved about. I am always asked to make my soups. In this FAST world today, my way is out of date, but still the best. When I
    Oct. 4, 2011 1:14 pm
    Try sweet potatoes! (Healthier, I think) I bake them in the microwave then puree. I use this in chili and spaghetti instead of tomato paste.
    Oct. 4, 2011 2:06 pm
    Forget about whisking flour and water together to add to a soup or gravy as a thickener. Hang on to small plastic containers with lids from Cool Whip or lunch meat, or use your smallest tupperwear; depending on the quantity of your recipe, shake-shake-shake together the cold water and flour. A good whisk is preferable, especially as you incorporate this mixture into your recipe, but this short-cut will come in handy for beginners or if you find yourself cooking in an unfamiliar kitchen.
    Oct. 5, 2011 4:34 am
    I've used instant mashed potato flakes to thicken soups.
    Oct. 5, 2011 4:34 am
    My favorite thickener for soups and stews is a small pkg of instant potatoes. Works great in a lot of different recipes--just open the pkg and sprinkle and stir lightly, then give it a minute to thicken up. Makes your dish taste like it has been cooking for hours! And, I was a little skeptical the first time I did this, so afraid it would taste like instant potatoes---but, honestly, you would never know!!!
    Oct. 5, 2011 4:54 am
    I have found guar gum is an excellent thickening agent.
    Oct. 5, 2011 5:38 am
    You can mash equal parts of softened butter to flour, mix together, wrap in wax paper, and refrigerate. When you need to thicken a soupy base, just cut off a TBS at a time and add at end; I use this often for thickening gravies in a skillet. It works like a charm and it's always ready to use when I need it.
    Oct. 5, 2011 5:49 am
    I like to add a can of carnation evaporated milk to my cream soups at the last,
    Oct. 5, 2011 5:58 am
    There is a great flour product called Wondra (comes in a tall narrow blue can) that is basically sifted flour. Whether starting my soups with a rouix or broth reduction, if I need to thicken more near the end, I sprinkle this directly over top of the soup in a thin even coating and stir into the hot broth. It leaves no floury taste, nor the aftertaste you get from cornstarch or potato flakes. Hope you try this, it's great stuff.
    Oct. 5, 2011 6:26 am
    I find that tapioca flour works great for me no taste added.Works in just about anything
    linda koon 
    Oct. 5, 2011 6:34 am
    Any kind of 'white' beans can be pureed to thicken your soup or the fastest way if you need it in a hurry is to add a little instant potato flakes. I find that the potato flakes take on the taste of the actual soup ...the secret is not to add too much.
    Oct. 5, 2011 7:25 am
    I have used mashed potato flakes instead of flour or cornstarch, to thicken soups for many years. It is something my mom taught me. I usually have them on hand to use as fish or chicken breading.
    Oct. 5, 2011 7:50 am
    Instant potato flakes make a good thickener for any hot soup. Just stir in to bubbling soup.
    Oct. 5, 2011 8:34 am
    A tip my dad taught me. To mix cornstarch or flour for gravy and sauces, save a small glass jar (jelly or something similar) with a tight fitting lid. Add your liquid and spoon in your starch or flour, then cap and shake vigorously. You get a wonderfully smooth mixture very easily.
    Oct. 5, 2011 8:35 am
    Whenever I use potato in a soup, I chop one potato into a small dice. It will breakdown in the soup and thicken it without changing the taste. Works in stew, too.
    Oct. 5, 2011 9:14 am
    I love to use cornstarch to thicken soups and can also be used for gravy...mix cornstarch with water and add with a whisk. Bring to boil and test, if it needs to be thicker add a little more (add in small amounts as it works fast).
    Oct. 5, 2011 9:39 am
    I do like all the additional suggestions like the white beans and potato flakes. I may try the flakes with my turkey gravy this Thanksgiving! I never use flour for thickening ~ why take the risk of burning it or having that terrible flour taste when there are so many other options. Corn starch has always been my thickener of choice but now I have MANY more options due to all you wonderful folks!! Thanks! Aunt Tilly
    Oct. 5, 2011 10:22 am
    Do any of you experienced cooks know how to make a substitute "cream" for the chowders and other milk-based soups? Are there alternatives?
    Oct. 5, 2011 10:32 am
    I hate to sound mundane, but adding potatoe flakes to a lot of different dishes, can also be used as a thickner... Of course it must be able to accept potatoe flavor in the recipe to start with...
    Oct. 5, 2011 10:42 am
    I just found this site Thank You everyone for the great tips!!!
    Oct. 5, 2011 11:02 am
    It depends on the soup but Quinoa or pasta blends add thickness and texture to chicken soups I have made. The toasted flour is a trick my mother-in-law taught me for creamy chicken soup and that works good as well. Bon Appetit!
    Oct. 5, 2011 11:08 am
    Thank you all for alternatives... Soup is one of my favorite foods. I wish more restaurants used some of the alternates to flour. It opens up worlds to those of us who cannot eat gluten.
    Oct. 5, 2011 11:42 am
    I didn't see this in any of the comments or suggestions but I often use crushed saltine crackers. I came about this by accident; I misread a recipe for Clam Chowder that suggested eating crackers with the soup. I broke the crackers into the soup at the last minute and made a thicker, more flavorful chowder. Gives it body and flavor. Easier to get rid of lumps and if any remain, people like them.
    Oct. 5, 2011 12:13 pm
    I can't believe so many people recommend instant potato flakes. I don't doubt they work, but not exactly the most healthy choice. Instant food never is.
    Barb West 
    Oct. 5, 2011 12:38 pm
    Some soups can be thickened using instant mashed potatoes. My Mom's Pa dutch recipe for potato soup needed a little bit of thickening. We do not puree so it needed some thickening. Why worry about "healthy choice" when making a good comfort food.
    Oct. 5, 2011 1:21 pm
    Don't let the name "instant" fool you Nadine. They are just dehydrated potatoes. They allow for a much longer shelf life than a fresh potato, without being packed with perservatives as you might suspect (at least the brand I buy). Surely they are healthier than corn starch or fat and flour. I love the idea of using the soup itself and also the bean puree. Will be trying those next time I make soup. Thanks for the great tips!
    Oct. 5, 2011 2:54 pm
    I use instant mashed potatoes, expecially in my Chowders. Yummm! Never failed me!!
    dee balaban 
    Oct. 5, 2011 3:02 pm
    you can also thicken a creamed soup with a small amount of cream of wheat works out perfect even for stews. You don't even know it there
    Oct. 5, 2011 3:14 pm
    The Tupperware gravy shaker that my mom gave at my wedding shower 34 yrs ago works great with flour and water for thickening my cream soups. of course I also add half and half so not much thickening is needed. Will try the potato flake idea and puree beans. Thanks!!!!
    Oct. 5, 2011 3:51 pm
    I use many recipes in Cooking with Coconut Flour cookbook by Bruce Fife because of the tremendous health benefits of coconut oil and flour. One of my favorites in this book is the chili recipe. Coconut flour is the thickener. It does not give a coconut flavor to the food, and it is very low carb, compared to wheat flour.
    Oct. 5, 2011 6:08 pm
    I'm not quite sure why you would add potato flakes to a potato based soup???? Just mash them up partially. Same with any tater based chowders. I will also add plain non-fat yogurt to cream soup up without adding a bunch of calories as with the roux. I also learned an Italian way to make creamy tomato soup is to mush up a piece of bread into the soup as you're cooking it (what is bread? flour, butter, milk/water) Less calories more yummy! Nancy
    Megan's Mom 
    Oct. 6, 2011 12:59 am
    To those that want to thicken your soup AFTER it is already cooking... use cornstarch. A little cornstarch is a GREAT thickening agent.
    Oct. 7, 2011 6:03 pm
    >> "I'm not quite sure why you would add potato flakes to a potato based soup???? " I have actually seen that, and I did try it, but it really made the soup taste bad. it is better like you say to mash some other potatoes, but I have also tried flour, and corn starch.
    Oct. 8, 2011 2:24 pm
    Instant mashed potatoes are great for thickening as well as county gravy mix, and the seasonings are just perfect.
    Oct. 26, 2011 6:18 pm
    When there is lot of zucchini, I grate and freeze it. It is wonderful for thickening soups with no added calories,
    Nov. 9, 2011 5:43 pm
    I've tried it last night to make a surprise dinner for my husband. And my husband really liked my dish, especially for the Leftovers. Thank you.
    Dec. 18, 2011 2:38 pm
    I just made a wonderful salmon chowder, but it separated near the end. It is still good to eat, right?
    Jan. 2, 2012 10:44 am
    I know it was here before, and I also have used all of the above thickeners (except okra) Mixing the flour with COLD water won't create the lumps you don't want. Make sure it is completely dissolved and then stir in while dish is simmering or boiling, and then make sure to cook for a few minutes to get the starch taste out. If you use roux, the starchy taste is already cooked out and is not necessary to cook longer.
    Feb. 12, 2012 11:57 am
    I love the idea of pureed white beans. I'm making an Italian Beef & Lentil Stew from the Weight Watchers website, but I'm pretty sure it's going to need thickening. I was just going to puree some of the broth and lentils, but I'm going to try the pureed bean idea instead. Great tip!
    Mar. 2, 2012 1:10 pm
    I'm making a ground turkey and vegetable soup. I'm using the beans as a thickener for now, but has anyone ever used a cream of chicken or mushroom soup as a thickener?
    Mar. 25, 2012 5:35 pm
    A bit of cornstarch or flour in a jar with enough water to make a medium thick batter. Shake well and add slowly while stirring to whatever needs thickening. Make sure liquid is not boiling or will get lumpy, but has to be hot on stove.
    May 19, 2012 8:22 pm
    In answer to Capt. Quent's comment, the original post did state equal parts of fat and flour. Perhaps you misread the post. They're all good suggestions.
    Sep. 22, 2012 9:14 am
    Samelysame uses my shortcut to shake flour in cold water then whisk in. Experiment as you don't need a lot of flour to thicken, so don't make a paste. I loved the vegeta le thickeners as beans are still high carb. The artichokes and butternu or acornr squash would be delicious. Vegetables from the stew/ soup do work well, set out some to cool a bit before using in tightly covered, cloth over top blending.
    Sep. 23, 2012 10:01 am
    To save calories and not sacrifice flavor, I use liquid Coffee Mate in place of milk/cream. Works like a charm and lots fewer calories.
    Oct. 2, 2013 12:05 am
    When making soup or stew that contains potatoes, I take 1/2 or 1 whole potato (depending on the size of the potato) and dice it VERY small. This potato will break down and thicken the soup or stew nicely. I have used this method for years.
    Jan. 10, 2014 7:38 am
    Help please. I have made a huge pot of pea soup but need to add more peas to thicken it. How do I add more peas and make them cook to the consistency of those already in the soup?
    Jan. 14, 2015 9:34 pm
    why does my sauces after sitting for a while get thin???? soup sauce anything thining in it? Maggie
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