Sep 28, 2011

Two Tricks to Thicken Soup

Soup and Leaves 1

Photo Credit: Shaw Girl


Call me a kitchen dunce, but I have never been able to master the whole “use flour to thicken soups and broths” trick.  I always end up with mini dumpling lumps of flour in my broth.  It doesn’t taste very good, and it certainly looks unappealing.  So I thought I would share two tricks I use to help you thicken your soups.


1.  Blended Soups.  If you have an immersion blender, just use it to blend a small portion of the soup.  A few seconds of blending will break up some of the soup, thus giving it a thicker consistency.  Alternatively, if you have a food processor or blender, use it to blend a cup or two of your soup until smooth, and then add it back to the pot.


2.  Frozen Mashed Potatoes.  Anytime I notice that some of our potatoes are about to go south, I peel them, boil them, mash them, and freeze them in 1-cup portions.  I usually freeze them in plastic bags that I press thin, both to save space and so that when the time comes to use them, I can just break them in half and add them to the pot.  Frozen mashed potatoes have a consistency similar to the boxed mashed potatoes once they’ve been thawed and reheated, which our family isn’t crazy about.  However, rather than toss them, I discovered that they help to thicken up soups quite well, without compromising the flavor or texture of the meal.  And since potatoes are so versatile, you can add special herbs (rosemary, dill, chilis) before you freeze them, which will add more flavor to the soup.


Do you have any other tricks to thicken soups?  I’d love for you to share them with us!  Post them in the comments below!

This post is part of Real Food Wednesdays at Kelly the Kitchen Kop and Works For Me Wednesday at We Are THAT Family.


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  • I’ve always used the flour trick, but what works for me is making the “roux” in a separate bowl first. I put a few spoonfulls of flour into a bowl and add about equal parts broth and whisk, whisk, whisk until it’s like pancake batter. Then I pour that mixture into the soup and let it simmer. :)

    • Ugh, I can never master the flour trick, even with a roux. I always end up with “mini dumplings” in my soups. Oh well, another trick to master! :)