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How to Thicken Soup with Cornstarch
How to Thicken Soup with Flour
How to Thicken Soup with Dairy
How to Thicken Soup with Rice, Bread, Potatoes or Beans
Victor Protasio
Pictured recipe:Cream of Zucchini Soup
Cornstarch is a great option as it is a natural thickening agent, but you’ll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more. This method allows you to adjust accordingly as the soup is being thickened (you might not need the entire slurry or you might need more, depending on the viscosity of the soup and the texture you’re aiming for). You can also substitute potato starch or rice starch for the cornstarch.
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Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it’s simmered and stirred, releasing the starches and thickening the soup.
Aside from rice, you can also use bread, potatoes or beans, according toBreana Lai Killeen, M.P.H., RD. Killeen says, “When stirred into soup, stale bread, mashed beans and mashed potatoes cook down to create a creamy, rich texture, all without adding cream. It’s also a great way to use up leftovers.” If you don’t have these ingredients on hand, you could also try using tortillas as a thickener, like in thisChicken Enchilada Soup.
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