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How To Thicken Soup In A Soup Maker

Published by: Chef Matty Riedel • Updated: February 9, 2024

Sometimes, the soup made in a soup maker may lack consistency and texture. We can use boiled and mashed potatoes, slurries or creamy additions to make the soups bubbly and thick again. We can also add purees or reduce the stock by simmering. So, here are all my tips on “how to thicken soup in a soup maker” …

Why Should You Thicken The Soup In A Soup Maker?

Soups are defined by their consistency and texture. Sometimes, we might add more liquid than required in the soup maker, thereby robbing the soup broth’s texture. Soups can be quickly revived using ingredients sourced from our kitchen pantries.

Check the manufacturer’s guidelines for your soup maker’s minimum and maximum ingredient levels.


When To Thicken The Soup?

Here are a few times I feel the need to thicken my soups:

  • If I feel the soup might not be thick after cooking, I add coconut milk, red lentils, chopped potatoes or carrots in the beginning before I start to cook.
  • After preparing the soup, I use cream, cheese, mashed potatoes, roux, yoghurt, cornflour, etc., to bring more body to the broth.
  • If sticking to the recipe is more important, I either lessen the stock amount or add more quantity of the main ingredients to the soup maker.

How To Make Your Soups Thicker And Creamier [5 Ways]

1. Use Dairy Or Creamy Items

Add coconut cream or milk towards the end of the cooking process to avoid curdling. Simmer on a very low setting, never boil, for ten minutes.

Use plain yoghurt near the end and simmer for a few minutes for a richer texture. Again, never boil. You will curdle the soup. With its flavour, Yoghurt works best with soups made from tomato, avocado, potato and butternut squash.

Add hot soup to whisked eggs in a bowl and make a mixture. Once done, add the entire slurry back into the soup maker.

For vegans, add coconut milk even though it does not usually curdle like cream, only simmer, and never boil.

2. Add Roux

Make roux by adding flour to melted butter in equal parts. Stir continuously to get a thick texture.

Mix some hot soup broth and roux away from the soup maker until it is more liquid. Pour the mixture back into the soup for a deep flavour and thicker texture.

3. Reduce Stock By Simmering

Move the soup to a saucepan, then simmer gently on medium heat, uncovered, stirring regularly to avoid burning or sticking to the sides.

The simmering time should be adjusted to get the desired thickness. The trick is not to have the lid on the saucepan, which will evaporate some of the liquid and enhance the flavour.

4. Use Purees

Take ingredients like beans, lentils, potatoes and carrots from the soup maker. Prepare a smooth puree in a food processor or blender. Mix them back into the soup and blend evenly.

Add cashews, walnuts or pecans in paste form to thicken the soups.

If your soup maker doesn’t have a puree function, a stick blender dipped in the soup maker can help puree the soup.

5. Add Starchy Foods

Simmer the soup on medium or low heat after adding a few bread chunks to allow the pieces to dissolve.
Bread crumbs, tortilla chips and corn tortillas are also good options.

For potato or garlic soups, try using quick or instant oats. Add them in small quantities.

Add potato flakes and cook for some time to increase the thickness of the soup.

hearty soup with croutons in a bowl alongside an onion and more croutons

How To Thicken Soup In A Soup Maker: Summing Up

We can use a mixture of ingredients to thicken the consistency of soups. Flour and cornstarch are great add-ons as they do not make any noticeable difference to the flavour. 

On the other hand, a roux is a quick best thickening agent and adds a little flavour. Starchy additions work best in creamy soups. To get lots of extra flavour, use the evaporation method, simmering the soup with the lid off until you get the right consistency and flavour.

Enjoy your soup!

Chef and Restaurant Owner Matty Riedel
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