Technique guide
How to Thicken Soup: 6 Easy Ways
Six reliable ways to thicken a thin soup or stew, from simmering it down to a quick cornstarch slurry, and when to use each.
Thicken with what is already in the pot
The simplest fix is time: let the soup simmer uncovered so liquid evaporates and the flavor concentrates. For a heartier body, blend a cup or two of the soup and stir it back in, or mash some of the beans, potatoes, or vegetables against the side of the pot.
- Simmer uncovered to reduce and concentrate.
- Blend part of the soup for a thicker, creamier base.
- Mash some of the starchy vegetables or beans.
Thicken with an added starch
For a quick fix, stir a tablespoon of cornstarch into a little cold water to make a slurry, then whisk it into the simmering soup and cook a minute or two until it thickens. A butter-and-flour roux cooked before the liquid goes in gives a richer, more stable thickening.
A spoonful of cream, a handful of grated cheese, or a little instant potato flake can also thicken and enrich a soup. Add dairy over low heat so it does not split.
Put the method into practice
Recipes that use the techniques in this guide.
Food safety & sources
Cook and store with confidence
The cooking temperatures and storage guidance in our recipes and guides follow official U.S. government food-safety standards. Always confirm doneness with a food thermometer rather than by color or time alone.
- Safe minimum internal temperatures — U.S. Department of Health & Human Services, FoodSafety.gov
- Cold food storage chart — U.S. Department of Health & Human Services, FoodSafety.gov