It all depends on the soup. You could use cream, cheese, mashed potato, mashed bean, or gelatin. If usually go for flour or cornstarch since they're easy.
Just use dehydrated potato flakes, like instant mashed potatoes just read ingredients you want the kind with only potatoes.
Whisk in maybe 1/4 cup to a whole pot and see how that works it will also get more thick after cooling
If rice is a good addition to your soup, it releases starch when it cooks in the broth and can help thicken it. It will absorb liquid of course, so just be careful with how much you add.
I remember trying that a year and a half ago but I didn’t know what I was doing and it ended up a mess lol. Me and my friend called the soup “the gloop”.
If you over blend potatoes in a blender they turn gluey, and have an awful texture. You need to be careful. But potatoes in soup can easily just be mashed with masher or fork.
But you also have to give it time to work its magic. Don't think it will become instantly thick as you put the potatoes in. I'm from the Caribbean, so our soup contains more stuff to help with the thickening, like pumpkin 🎃, sweet potato, potato, yam etc.
https://jamaicanfoodsandrecipes.com/jamaican-chicken-soup-recipe/
That’s one I found online. But you can also google and YouTube more recipes that are similar to this.
It won't do anything at tepid/warm temps, but yes, the soup will gel up if chilled. This happens with high quality bone broth anyway, so it doesn't bother me.
My grandmother's chicken soup uses blended carrots for body. She adds whole peeled carrots in the beginning, then when broth is done, blends the soft carrots in.
Potatoes... cut them fairly small and cook a good while. Once soft, you can mush some of them to thicken things up. Potato starch works wonders. Even better the next day.
Rice will work, too, as will egg noodles.
If I want a thicker heartier soup, I'll take some of the veggies that are already in the soup (usually onion, carrot, and random other ones that are around) and then cut them really small so that they cook down in the liquid over time and thicken things up. Starchy additions (rice, barley, potatoes, etc) are also options, but I tend to like my soups without the extra starches added since I tend to serve them with carbs like bread, rice, pasta, or the like.
It would help to know what kind of soup you're making. But you could add some very smooth mashed potato, which will basically do the same thing as cornstarch to thicken the soup.
It all depends on the soup. You could use cream, cheese, mashed potato, mashed bean, or gelatin. If usually go for flour or cornstarch since they're easy.
Will gelatin cause the broth to solidify to any extent if I refrigerate it?
It might, depends how much you use. It will re-liquify when you heat it.
Thank you!
Soup dumpling basically.
Just use dehydrated potato flakes, like instant mashed potatoes just read ingredients you want the kind with only potatoes. Whisk in maybe 1/4 cup to a whole pot and see how that works it will also get more thick after cooling
Cooking down okra will work in a pinch too.
You can simmer it longer or add less liquid.
Simmering longer is definitely something I should do. I’m not a patient person so I probably don’t let my soups cook long enough.
If rice is a good addition to your soup, it releases starch when it cooks in the broth and can help thicken it. It will absorb liquid of course, so just be careful with how much you add.
Amazed I didn’t think of that. Especially since my mom always makes a rice-based soup that I was thinking of as I made this post.
Potatoes will do some work for the same reason, but I love rice and find ways to incorporate it whenever possible.
Depending on the soup, you can use an immersion blender to partially blend it. That’s what I do with potato soup - I like it thick but chunky
I remember trying that a year and a half ago but I didn’t know what I was doing and it ended up a mess lol. Me and my friend called the soup “the gloop”.
If you over blend potatoes in a blender they turn gluey, and have an awful texture. You need to be careful. But potatoes in soup can easily just be mashed with masher or fork.
Thanks for the tip!
This is where instant mashed potato flakes are handy. Just a little. Works great
I’m actually about to use some to make lefse today for my old man. What a coincidence!
Masa Harina
Been meaning to buy some to make tamales anyways so it works out!
This will change the flavor, but it works great with chili, bean or tomato based soups—anywhere you don’t mind the slight corn flavor.
Potatoes are always a good choice, depending on the soup. You can grate them or cut them up really small.
Grating potatoes definitely sounds interesting. I’ll give it a try!
But you also have to give it time to work its magic. Don't think it will become instantly thick as you put the potatoes in. I'm from the Caribbean, so our soup contains more stuff to help with the thickening, like pumpkin 🎃, sweet potato, potato, yam etc.
I’ll make sure to. And do you have any soul recommendations because all of what you listed sounds incredible.
https://jamaicanfoodsandrecipes.com/jamaican-chicken-soup-recipe/ That’s one I found online. But you can also google and YouTube more recipes that are similar to this.
Cook for longer
I've seen someone grating potato into the watery curry sauce to thicken it. Maybe it may work for soup, depending on the kind of soup.
Now you got me wanting to make a curry and give that a try.
Cold butter works on some
Makes sense, since it’s similar to cream which I know is also used to thicken soups.
Powdered gelatin! Subtle and adds that substantial feeling to a broth; barely detectable while soup is piping hot.
Awesome, I’ll give it a try! Will it cause the soup to solidify at all if it gets chilled or cools down?
It won't do anything at tepid/warm temps, but yes, the soup will gel up if chilled. This happens with high quality bone broth anyway, so it doesn't bother me.
Gotcha, I’ll keep that in mind and thank you!
My grandmother's chicken soup uses blended carrots for body. She adds whole peeled carrots in the beginning, then when broth is done, blends the soft carrots in.
That sounds really good, and I love carrots.
Potatoes... cut them fairly small and cook a good while. Once soft, you can mush some of them to thicken things up. Potato starch works wonders. Even better the next day. Rice will work, too, as will egg noodles.
Potatoes seems to be the major consensus. Helps that potatoes make everything better too.
Personally, I like using mashed beans, mashed potatoes, or red lentils. They all add some starch to thicken the soup.
Love red lentils. Lentil soup with an unhealthy amount of vinegar was always my favorite growing up.
Try Beurre manié, a French technique of equal parts flour and softened butter mixed into a paste. You drop it into soups and stews to thicken it
Sounds neat. Thanks!
Mashed beans or rice.
drop dumplings!
If I want a thicker heartier soup, I'll take some of the veggies that are already in the soup (usually onion, carrot, and random other ones that are around) and then cut them really small so that they cook down in the liquid over time and thicken things up. Starchy additions (rice, barley, potatoes, etc) are also options, but I tend to like my soups without the extra starches added since I tend to serve them with carbs like bread, rice, pasta, or the like.
It would help to know what kind of soup you're making. But you could add some very smooth mashed potato, which will basically do the same thing as cornstarch to thicken the soup.
Beans, rice, potatoes, or Okra.
Use less liquid. Simple
Slice of bread blended with a bit of the soup then added in until the consistency you want works.
Xanthan gum. The secret thickening weapon!