Thickening soup without flour or cornstarch is a gourmet secret that elevates both flavor and nutrition.
Whether you’re following a gluten-free diet or simply looking to add depth to your broth, these natural alternatives provide a velvety texture without the “starchy” aftertaste.
Techniques range from mechanical blending to incorporating protein-rich binders like eggs or legumes.
Quick Instructions
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The Partial Blend: Use an immersion blender to puree one-third of the soup’s vegetables directly in the pot. This creates an instant creamy base while keeping the rest chunky.
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Starchy Vegetables: Stir in a half-cup of instant mashed potato flakes or a puree of cooked cauliflower or white beans.
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The Liaison (Egg Finish): For a silky, restaurant-quality finish, whisk two egg yolks with a ladle of warm broth to “temper” them, then slowly stir the mixture back into the simmering pot.
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Dairy & Nuts: Add a splash of heavy cream, coconut milk, or a tablespoon of cashew butter for a rich, savory body.
By leveraging the natural starches and fats already in your kitchen, you can transform a thin broth into a hearty masterpiece.
These methods not only thicken your soup but often enhance its nutritional profile and complex flavor.
