If your homemade soup turns out runnier than expected, a simple fridge ingredient can fix it without reaching for flour. Thick yoghurt or cream can add body and create a richer, creamier result, according to GoodFood.
How to thicken soup with yoghurt
For a soup that is flavourful but lacks substance, incorporating thick yoghurt or cream can provide the needed consistency. GoodFood said that cream is especially effective in creamy or blended soups, while a generous spoonful of thick yoghurt can prove even more beneficial.
Greek yoghurt is particularly effective thanks to its dense consistency and can deliver a creamy texture without requiring lots of spoonfuls. Begin with a spoonful, mix it through thoroughly and check the consistency and taste before incorporating any more.
GoodFood also features Greek yoghurt in several of its soup recipes, including a chicken soup that uses garlic and lemon before being swirled into the finished dish.
Cooking mistakes to avoid
The most crucial point to bear in mind when using these dairy-based ingredients is to avoid boiling the soup after incorporating them. GoodFood cautions that boiling soup after adding cream or yoghurt can cause it to split, resulting in an uneven consistency.
Instead, stir it in gently and keep the temperature low. Once everything is combined and the soup is piping hot, it should be ready to serve immediately.
What if the soup is still too thin?
If your soup remains thinner than desired after adding yoghurt or cream, the experts recommend several alternatives, including blending some or all of the cooked ingredients. This can be particularly effective if your soup contains naturally starchy ingredients such as potatoes, beans, rice or pasta.
Blending some of these into the liquid can add thickness without the need for an additional thickening agent. Another option is to simmer the soup for a longer period before adding the dairy, as reducing some of the liquid will naturally thicken the soup while simultaneously intensifying its flavour.
GoodFood also recommended torn pieces of bread, which can be blended into soup to thicken it. Simply ensure you use a mild-flavoured bread so as not to alter the soup's taste, or opt for sourdough if you enjoy a subtle sour note. Soak the pieces of bread beforehand to soften them, which also makes the blending process considerably easier.
