Classic Way to Thicken Any Soup
While there are 20 ways to thicken any soup listed in this article, this method is the most popular and well-known of them all.
Servings 1 portion
Calories 55kcal
Ingredients
- 2 Tbsp Flour all-purpose or gluten-free blend
- 1 cup Water or milk or broth
Instructions
- 1 portion of slurry will thicken a soup which is approx. 6 cups / 50 fl. oz / 1.5 litres.
- Take a separate small bowl and mix 1 cup of milk, water, or broth with 2 Tablespoons of flour to create a slurry.
- If you use any dairy products, you need to temper them to avoid clumping. To do that you need to take a bit out of the hot soup and add to it. You need to take as much as to bring the temperature of the slurry closer to the temperature of the soup.
- When it is whisked properly, add it into the soup.
- Bring it to a boil until it reaches the desired thickness. It’s easy, convenient, and handy.
Notes
Please note that the ratio of how to thicken a soup with flour largely depends on what kind of vegetables are in the soup. If you have a lot of starchy vegetables like potatoes than your soup may be too thick in the end. If that happens, don't worry. Making something thinner is always easier than making something thicker.