Don't be concerned if your soup is a little too thin.You could use something in your kitchen to make it thicker.It's possible to try a creamy element, like cream or coconut milk.You can use prepared starches, such as bread, potato flakes or oats.If you want to maintain your soup's flavor, you can boil off some excess liquid.You can either make a mixture of butter and flour or puree some of the soup to make it thicker.
Step 1: For a classic thickener, pour in a dash or so of cream.
It's easy to use cream in soup.Near the end of the soup cooking, add it.The soup will get better with 10 minutes of simmering.Depending on how creamy you want it, try a couple of spoonfuls up to a 1 cup.It's best to add the cream at the end of the soup because it can ruin it if you leave it in too long.Whole milk will work for this purpose.
Step 2: You can use yogurt for a base.
Use plain yogurt.You can get a richer soup with fat free milk.Place it in the soup and let it cook for a few minutes.The flavor of your soup will be changed more by yogurt than it is by cream.It works well in spring soups such as potato soup and tomato soup.
Step 3: If you want a vegan option, use coconut milk or cream.
Coconut milk is an excellent choice if you don't want to use milk or eggs.Coconut milk is more stable than cream, so you can add it at any time during the cooking process.If you want your soup to be thick, choose coconut cream or coconut milk.In soups with Asian flavors, such as Thai soups, coconut can add a subtle coconut flavor.
Step 4: Stir in whole, beaten eggs.
Beat a couple of eggs in a bowl, thoroughly whisking them until they are fully incorporated and light and frothy.Take a small cup of soup.While you whisk vigorously, pour it into the egg mixture.Once the soup is hot, pour the whole mixture back into it.If you pour hot soup into the eggs, it will keep them from melting in your soup.
Step 5: Put chunks of bread in soup.
Light bread includes plain white bread, the inside of French bread or sourdough.If it's pre-sliced, you can rip it into chunks that are about 2 to 3 inches wide.The bread should be dissolved in the soup.bread crumbs are another option.When you reach the thickness you want, stir in small amounts.Corn tortillas or tortilla chips work well.Stale bread is good for this.
Step 6: You can make a soup out of instant or quick oats.
If a recipe calls for bread, you can substitute 2 cup (120 mL) of oats per slice.Add 2 cup (120 mL) at a time.Before adding more, let it boil for 10 minutes or so and check the consistency.It works well in soups like potato or garlic.It will work in tomato, but you should add oats slowly, as it can affect the flavor of the tomato.
Step 7: You can mix flour and water for meat soups.
To make a cup of soup, mix 15 liters of cool water with 1 liter of cornstarch or flour.When there are no lump, beat it together thoroughly.To make it better, pour it into the soup.You should allow the soup to cook for 10 minutes or so.
Step 8: Potato soup can be made with instant potato flakes.
If your soup is too thin, potato flakes can be used.Pick up a bit of the soup and stir it into it.Allow the soup to cook for a few minutes after you pour the mixture back into it.Check the back of the package for the ratios.
Step 9: For a simple solution, create a beurre manie.
Add equal parts softened butter and flour to a bowl.Knead them together with your hands.Add it to the soup a little at a time by working it together until you have fine crumbles.Start with a small amount of this mixture.Before checking the consistency, stir it in and let it cook for a few minutes.
Step 10: A roux is a mixture of two or more flours.
A roux is the same as butter and flour.Add the flour to the butter in a pan.Stir it constantly until it reaches a golden brown, and then add some of the hot soup.Wait until the liquid is incorporated.Add more liquid if it's still too thick.Add it to the soup and whisk it in thoroughly.Some soups start with aroux.The gumbo starts with aroux.
Step 11: Bring your soup to the boil.
If you can see bubbles forming on the surface of the soup, it's fine to cook it over low heat.The soup needs to be thicker so that some of the liquid can evaporate.If it isn't boiling, raise your heat to medium.The burner can be turned up to high if you are in a hurry.If your soup starts to burn, turn the heat down.
Step 12: The liquid can be evaporated if the lid is removed from the soup.
Pick up the lid with a towel or pot holder to make sure you don't get burned.It will be very hot if you lean away from the steam.Continue to cook the stew after the lid is off.The steam rises from your soup when the lid is on the pot.The flavor of your soup can be made more concentrated by this.You might notice that it tastes different.
Step 13: You should separate the soup into smaller pots to speed it up.
This step can help you cook your soup faster.To remove soup from a large pot, use a ladle to pour the soup into smaller pots.To reduce it quickly, heat the smaller pots on your other stove-top burners.How many smaller pots you want to use is up to you.If you only use one small pot, you can leave the rest of the soup for leftovers.
Step 14: To keep the soup from burning, stir it as it cooks.
To keep the soup from sticking to the sides of the pot, stir it occasionally with a large plastic or wooden spoon.Check the soup's thickness as you stir to see if you like it.Stand back away from the pot.If the steam rises from the pot, you could get burned.
Step 15: The soup should be removed from the heat when it reaches your desired thickness.
The soup can be put on a burner.Allow the soup to cool down before you serve it.If the soup sticks to the sides of the pot, stir it occasionally.
Step 16: Adding nuts to your diet will add richness, flavor and calories.
In a food processor or spice grinder, blend up a few nuts.They should be ground into a paste and put into the soup.You can use a variety of nuts.
Step 17: Scoop out and blend part of the soup to make a delicious fix.
Some of the soup ingredients can be removed with a ladle, such as potatoes, vegetables, lentils, beans, or rice.Transfer them into a food processor and blend them.When the soup is blended, return the puree to the pot and stir.It's easy to blend root vegetables, like carrots and potatoes.These veggies can be used as thickeners.
Step 18: You can puree the soup in the pot with a stick blender.
You can puree part of your soup with a stick blender.Put the stick blender in the pot and turn it on.Run it for a short time, then stir to make sure it's consistent.Continue pureeing the soup until you get the consistency you want.