Homemade soup that turns out thinner than expected can be fixed without reaching for flour or cornflour, according to culinary experts at GoodFood. Adding thick yoghurt or cream after cooking can give the dish more body and a richer, creamier taste.
Why Yoghurt and Cream Work
Cream works particularly well in creamy or blended soups, while a spoonful of thick yoghurt can be even more effective. Greek yoghurt is especially useful due to its thick consistency, allowing it to add a creamy texture without needing a large amount.
Start with a spoonful, stir it through thoroughly, and check the consistency and flavour before adding more. GoodFood also uses Greek yoghurt in several soup recipes, including a chicken soup where it is mixed with garlic and lemon before being swirled into the finished dish.
The Key Rule: Don't Boil
The most important thing to remember when using these dairy-based products is not to boil the soup after adding them. Boiling can cause the soup to split, leaving an uneven texture. Instead, stir gently and keep the heat low. Once everything is incorporated and the soup is hot, it should be ready to serve right away.
If the Soup Is Still Too Thin
If the soup remains thinner than desired after adding yoghurt or cream, other options include blending some or all of the cooked ingredients. This works particularly well with naturally starchy ingredients such as potatoes, beans, rice, or pasta. Blending some of these into the liquid can add body without introducing another thickening agent.
Another simple option is to simmer the soup for longer before adding the dairy, which reduces liquid and naturally thickens the soup while enhancing flavour. GoodFood also recommended blending torn pieces of bread into the soup, using a milder-flavoured bread to avoid changing the taste, or sourdough if a mild sour flavour is preferred. Soaking the bread pieces first softens them and makes blending easier.
