What makes soup creamy

You can thicken soup by adding flour or corn starch. For the best results, never add the flour or corn starch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth.

Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once. You may thicken your soup too much. Instead, add a small amount at a time until it reaches the desired consistency. This allows you to omit the chicken stock which can be full of nasty stuff too. If you do add the chicken stock and do not have time to make your own read labels carefully they are not all created equally.

Reviews: Most Helpful. Great for when you don't have that can of soup on hand. Plus I feel like I'm not getting all those artificial ingredients, preservatives, etc. I made this for a group event and it was loved by all. I added the baked potatoes and bacon. I found I needed a lot more milk for a less thick soup. I love you! I had a hankerin for some asparagus soup and used this base with a can of asparagusneeded all the liquid tho-real thick! It was awesome!

I can't believe I've been buying canned all these years! Delicious and easy!!! I am living in Austria right now on a foreign exchange program and I wanted to make a meal for my host family and one of the ingredients was a can of cream of celery soup. Unfortunately I learned Austria doesnt have any canned soup! Luckily I found this wonderful recipe and just added pureed celery. My dish turned out even more delicious than when I used the can soup.

I would recommend this recipe to anybody it is quick simple delicious and amazingly versatile!!! Elinor Gray. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more.

Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? If you do end up losing denseness, however, just throw in a few more tablespoons. When making a roux, you can either make it in the soup pot before adding the rest of your soup's ingredients or you can prep it and keep it in the fridge for up to a week.

To get the finer details, peek at this video. Tear stale bread into chunks and soak them in a small bowl of strained soup. If you want more flavor, use a bread made with aromatics—rosemary, thyme, etc. Remember, baked bread is a starch and absorbs liquid just like flour. Corn tortillas will work, too, and you'll often see recipes for chili or tortilla soup that use them as a thickening agent. Theoretically, flour tortillas or even finely processed corn chips should work.

Whole or quick oats can also be used as a thickener and work much in the same way that stale bread does; the starch in the oats absorbs the liquid, and as the oats dissipate in the broth, they lend their free starch molecules to the overall consistency of the soup.

Add a small amount of oats, stir, then allow the soup to simmer for a while—the oats will eventually dissolve into the soup and leave behind a thicker texture. Some recipes call for bread to be used as a thickener, such as potato-leek soup.

If you don't mind the tartness, plain yogurt creates a great creamy texture when mixed with soup and offers a lighter alternative than the previous starch-heavy options.

If you're making tortilla soup, the addition of yogurt adds a lovely tangy flavor.