10 Easy Pro Techniques to Thicken Soup: Complete Guide to Concentration Without Fail

Have you ever been disappointed to find the soup you worked so hard on turned out watery? In reality, the main reasons soup ends up thin include insufficient evaporation during heating, the amount of water contained in the ingredients, and the size of the pot—all of these factors intertwine. For example, experiments have shown that, even with the same heating time, the amount of evaporation can differ by up to 1.5 times between a 28cm diameter pot and a 20cm pot.

Also, when using flour or cornstarch, the recommended amount is “1 to 2 tablespoons per liter.” By sticking to this ratio, you can achieve a smooth, lump-free thickness. In recent years, natural methods using vegetable purée, bread, rice, or dairy products have also become popular at home, making them a great choice for those who value healthy eating.

“I want to make restaurant-quality, delicious soup in my own kitchen.”—To fulfill that wish, I’ve put together clear, easy-to-follow techniques and fail-safe tips based on data proven in professional kitchens and my own experience with home cooking.

If you struggle with watery soups, reading through to the end will give you practical knowledge to confidently adjust soup thickness.

The Complete Guide to Causes and Prevention of Watery Soup

Common Mistakes from Excess Water and Insufficient Evaporation During Cooking

The main reasons soup turns out watery are excess liquid and insufficient evaporation. Especially when the ingredients release a lot of moisture, or if you add water according to the recipe but don’t heat it enough, the result often turns out thin. Cooking for too short a time or using low heat can also prevent evaporation, leading to bland flavors.

Common Mistake List

• Adding too many ingredients, which increases the water content
• Boiling too quickly on high heat, resulting in insufficient evaporation
• Keeping the lid on during simmering
• Adding more water than the recipe calls for

To avoid these mistakes, it’s important to properly control the heating time, heat level, and opening or closing of the pot lid.

The Relationship Between Ingredient Water Content and Cooking Temperature

Ingredients like vegetables and meat each contain different amounts of water. For example, vegetables such as onions, tomatoes, and mushrooms tend to release a lot of water when heated, so sautéing them beforehand to evaporate some moisture can help prevent your soup from becoming watery.

Approximate Water Content by Ingredient (per 100g)

Ingredient	Water Content (approx.)
Onion	89g
Tomato	94g
Chicken	70g
Potato	80g

If the cooking temperature is too low, evaporation won’t proceed and more water from the ingredients will leach into the soup. Maintaining the right heat is key to keeping the flavors concentrated.

The Impact of Cookware and Pot Size on Evaporation

The size and material of the pot you use can greatly affect evaporation. Shallow or wide pots allow more evaporation, while deep pots or pots with the lid kept on tend to retain more water. Especially with stews, removing the lid and heating for a few minutes at the end helps reduce excess moisture.

Evaporation Rate by Pot Type

Pot Type	Evaporation Rate
Wide, shallow	High
Deep pot	Low
Stainless	Medium
Earthenware	High

Choosing the right pot is also an important factor in making soup.

Checklist for Quantities and Steps to Prevent Watery Soup

To achieve the ideal soup consistency, precise measuring and cooking steps that balance the ingredients and liquid are essential. For beginners, it’s especially important to stick to the recipe’s quantities, but you may need to make small adjustments depending on the type and amount of ingredients.

Step-by-step Checklist

1. Adjust the amount of water based on the water content of your ingredients
2. Remove the lid partway through cooking to let moisture evaporate
3. Taste as you go and add water or bouillon little by little
4. Finish by simmering for 5–10 minutes to concentrate flavors

By following these points, you can prevent your soup from becoming watery.

The Optimal Ingredient-to-Liquid Ratio and Measuring Tips

The recommended weight ratio of ingredients to liquid for soup is generally between 1:2 and 1:3. For example, if you have 500g of ingredients, you should use about 1000–1500ml of water or broth. Use an accurate kitchen scale or measuring cup, and always check the total quantity before adding everything to the pot.

Optimal Balance Table for Ingredients and Liquid

Ingredient Weight	Recommended Liquid Volume
300g	600–900ml
500g	1000–1500ml
700g	1400–2100ml

Measuring Tips

• Chop ingredients finely to ensure even cooking
• Don’t add all the liquid at once; add gradually while observing
• Taste and check the consistency regularly while simmering

Accurate measuring and frequent checking are the keys to making delicious, rich soup.

Basic Techniques for Thickening Soup with Classic Flour and Cornstarch

When adjusting the thickness of soup, flour and cornstarch are the most classic and reliable methods. Both absorb liquid and add thickness, and they’re easy to use. By choosing the right one based on the type of soup, desired texture, and transparency, you can create your ideal bowl. Below, we’ll explain in detail how to use each and the proper techniques.

how to thicken soup with flour – How to Make a Flour Slurry and When to Add It

Thickening soup with flour is widely used in both home cooking and professional kitchens. The key to a flour slurry is to mix flour and cold water at a 1:2 ratio, ensuring it’s well combined with no lumps before adding it to the soup. The best time to add the slurry is just before the soup starts to boil; keeping it from boiling too hard will help the thickness set. After adding, simmer on low heat for a few minutes to eliminate any raw flour taste.

• Mix flour and water at a 1:2 ratio
• Stir the soup thoroughly when adding
• Simmer on low heat for 3–5 minutes

The Difference Between White, Blond, and Brown Roux and Their Suitability for Soups

Roux made by sautéing flour with fat comes in three types: white, blond, and brown. Each has different aromas, richness, and color, so it’s important to use the right one for your soup.

Type of Roux	Features	Suitable Soup Examples
White Roux	Light color, mild	Cream-based soups
Blond Roux	Strong nutty aroma	Potage
Brown Roux	Deep richness, bitterness	Beef stew

Recommended Amount per 1L (1–2 Tbsp) and How to Prevent Lumps

The standard amount of flour for 1L of soup is 1–2 tablespoons. To ensure even thickness, add the slurry gradually, stirring constantly with a whisk or wooden spatula. Since it burns easily over high heat, always finish on low heat.

• Use 1–2 tablespoons of slurry per 1L as a guide
• Add gradually while stirring
• Keep the heat low when finishing

how to thicken soup with cornstarch – Effective Use of Cornstarch

Cornstarch is best when you want to add a glossy, clear thickness. Dissolve cornstarch completely in cold water to make a slurry, add to the soup while it’s warm, and heat over medium while stirring—this will quickly give you a firm thickness. Since overcooking can reduce viscosity, it’s best to add it just before finishing.

• Dissolve cornstarch and water at a 1:2 ratio
• Add to the soup while it’s hot
• Turn off the heat once thickened

Slurry Ratio (1:2) and Points to Note with Acidic Soups

A cornstarch slurry is most stable at a 1:2 (cornstarch:water) ratio. However, in highly acidic soups like tomato, the viscosity may weaken, so consider using a flour slurry or another thickener instead.

Type of Slurry	Stable Ratio	Suitability for Acidic Soups
Flour	1:2	Strong
Cornstarch	1:2	Weak

Comparison of Viscosity Retention and Clarity with Flour

Cornstarch thickens quickly in a short time, but its viscosity tends to decrease with reheating or prolonged simmering. On the other hand, flour maintains its viscosity better and gives the soup a slightly cloudy appearance. If you want clarity, go with cornstarch; if you prefer richness and lasting thickness, flour is recommended.

• Cornstarch: clarity, fast-acting
• Flour: richness, lasting thickness
• It’s important to choose based on the desired result and intended use.

7 Natural Thickening Methods Without Flour or Cornstarch

how to thicken soup without flour or cornstarch – Home Ingredients Techniques

Techniques for naturally thickening soup using familiar ingredients are gaining attention. With items like vegetable purees or rice and quinoa that you likely have at home, you can add both body and depth to your soup. Using potatoes or carrots, for example, lets you create a natural thickness without compromising the flavor. Rice and quinoa absorb liquid as they simmer, delivering gentle, additive-free thickness. This approach is perfect for those who wish to finish their soup healthily without using commercial thickeners.

Ratio and Blending Method for Vegetable Puree (Potatoes, Carrots)

For vegetable purees made with potatoes or carrots, a medium-sized potato (about 150g) or half a carrot (about 70g) per liter of soup is a good guideline. Boil the vegetables, puree them until smooth with a hand blender or mixer, and then stir them back into the soup. The key point is to make sure they are fully pureed before adding, which results in an even smoother texture. You’ll also enhance the natural sweetness and umami of the vegetables, leading to a more satisfying finish.

Soaking Time for Adding Rice or Quinoa (1/4 cup/1L)

When adding rice or quinoa to soup, 1/4 cup (about 45g) per liter is the right amount. Simmer for about 15–20 minutes after adding; the rice or quinoa will absorb moisture and naturally thicken the soup. To speed things up, rinse them before adding. If you’re concerned about unwanted flavors, try boiling them separately before incorporating. This method adds both natural thickness and dietary fiber, resulting in a hearty, satisfying soup.

how to thicken soup with bread – Reusing Stale Bread

Another classic thickening method is to use leftover bread. Simply tear the bread into small pieces and simmer them in the soup to easily increase both thickness and depth. Hard breads like French bread or country-style bread are especially recommended for their robust flavor. This is a great way to repurpose bread that’s gone a bit hard, helping to reduce food waste as well.

Texture Differences: Breadcrumbs vs. Soaked Blend

When using bread, you can either add breadcrumbs directly or soak bread in milk or soup and blend it. Breadcrumbs leave a rustic, grainy texture, while the soaking-and-blending method creates a silky-smooth mouthfeel. Adjust the method according to the type of soup and your personal preference to expand your soup repertoire.

Method	Texture	Recommended Soup Example
Breadcrumbs	Rustic, grainy	Minestrone
Soaked Blend	Smooth	Potage

Gluten-Free Bread Alternatives

For gluten-free thickening, rice flour bread or cornbread works well. Finely crumble and add them just as you would regular bread, so those with wheat allergies can also enjoy soup worry-free. If using store-bought gluten-free bread, be sure to check the flavor and salt content ahead of time.

how to thicken soup with heavy cream/milk/egg – Using Dairy and Eggs

If you want a richer finish, methods using heavy cream, milk, or eggs are popular. Heavy cream adds depth, milk results in a lighter finish, and eggs provide both thickness and a mellow smoothness. With these dairy products and eggs, temperature control is crucial—adding them correctly creates a creamy, luxurious texture.

Temperature Control with Tempering to Prevent Separation

Since eggs and dairy products tend to separate at high temperatures, tempering is key. Take a portion of the soup in a separate bowl, mix with the egg or milk to even out the temperature, then return it to the pot. For heavy cream, add it after turning off the heat for a smooth finish. This way, you’ll achieve a wonderfully smooth, fail-proof soup.

Ingredient	Tips to Prevent Separation	When to Add
Eggs	Gradually increase temperature with tempering	Just before finishing
Heavy cream	Add after turning off the heat	At the very end
Milk	Warm over medium heat before adding	Just before finishing

Healthy Alternatives to Coconut Milk

If you’re health-conscious, try using coconut milk or soy milk. These are lower in calories than dairy products and add a gentle sweetness and richness. Coconut milk, in particular, is perfect for Asian-style soups or vegetarian recipes. Soy milk has a mild flavor, so it works well in both Japanese and Western-style dishes.

Best Soup Thickening Methods by Dietary Restriction & Health Focus

how to thicken soup gluten free – Gluten-Free Ingredient Guide

For gluten-free soup thickening, starches such as arrowroot, rice flour, and tapioca starch—derived from grains—are ideal. These have minimal flavor and result in a clear, smooth finish. With arrowroot and tapioca starch, it’s important to dissolve them well in cold water and add as a slurry. They’re safe for those with wheat allergies or gluten intolerance. Rice flour is finely milled and won’t overpower the soup’s flavor. When thickening, always add a little at a time and adjust until you reach your desired consistency.

The table below summarizes the features of gluten-free thickeners.

Ingredient	Features	Slurry Ratio (Water:Starch)
Arrowroot	Transparent thickening, tasteless	2:1
Rice flour	Smooth, natural sweetness	2:1
Tapioca starch	Elastic texture, clear finish	2:1

How to Make Slurries with Arrowroot, Rice Flour, and Tapioca Starch

For arrowroot, rice flour, and tapioca starch, always mix with cold water to make a slurry. If you add them directly to hot soup, lumps will form easily, so dissolve thoroughly in cold water first, then gradually add to the soup. If the soup isn’t thick enough, add more using the same ratio. Once you’ve added the slurry, continue heating and stirring for several minutes until you achieve a clear and smooth consistency.

Using Small Amounts of Xanthan Gum (1/2 tsp/1L)

Xanthan gum is a gluten-free thickener that gives strong viscosity with a very small amount. For 1 liter of soup, use about 1/2 teaspoon, sprinkling in gradually while mixing well. If you add too much, it will become overly thick, so be sure to adjust a little at a time. Xanthan gum does not require heating and is highly versatile—it can even be used in cold soups or dressings.

how to thicken soup healthy – Low-Calorie, Nutrition-Boosting Methods

For those focused on health, we recommend methods that not only thicken your soup but also enhance its nutritional value. Beans and nuts can add protein and vitamins to your soup while keeping calories low. By using pureed vegetables or beans, you can add natural richness and thickness while keeping extra fats to a minimum. This is especially suitable for those interested in dieting or building muscle.

Protein Boost with Bean Purees (Lentils & Chickpeas)

Beans like lentils and chickpeas are ideal not just for thickening, but also for adding protein. Puree cooked beans with some of the soup using a blender, then return it to the pot and mix well. This creates a natural thickness and volume. The flavor of the beans deepens the soup, and you’ll get plenty of dietary fiber. Recommended for vegetarians and vegans as well.

Nut Creams (Cashew & Almond) as a Vitamin Source

Creams made from nuts like cashews and almonds are healthy thickening agents that allow you to efficiently get vitamin E and high-quality fats. By blanching the nuts, blending them until smooth, and adding them to your soup, you’ll achieve a richer, creamier mouthfeel and depth. These are ideal for creamy soups without dairy or when you want to add extra richness. Be mindful of calories and allergies, and try adding a small amount first.

Thorough Guide: Thickening Techniques by Popular Soup Type & Occasion

how to thicken chicken soup/potato soup/tomato soup – For Chicken, Potato, and Tomato

For soups based on chicken or vegetables, it’s important to add natural thickness while bringing out the flavor of the ingredients. For chicken soup, use roux or a flour slurry for a firmer texture; for potato soup, easily adjust thickness with instant potato flakes; and for tomato soup, add purée or beans for a smooth finish.

• Chicken Soup: Use roux or cornstarch slurry at a liquid ratio of 8:1. Adjust thickness in combination with reduction.
• Potato Soup: Add several spoonfuls of instant flakes and stir to your desired thickness. You can also mash some potatoes and add them in.
• Tomato Soup: Blend tomato purée or cannellini beans to enhance thickness and umami.

Amount of Roux for Chicken Broth (8:1 Liquid Ratio) and Reduction Technique

To adjust the thickness of chicken broth, use roux made from butter and flour, adding about 2 tablespoons of roux per 1L of soup. By also using the reduction method, you can evaporate excess water for natural thickening. Key points: add and stir gradually, and mix thoroughly to prevent lumps.

Soup Amount	Roux Amount	Reduction Time (Medium Heat)
1L	2 tbsp	10 min
2L	4 tbsp	15 min

Using Instant Flakes for Potato Soup (A Few Tablespoons)

For potato soup, you can easily adjust the thickness by adding instant potato flakes. Aim for 2–3 tablespoons per 1L of soup, adding gradually as you watch the consistency. If you don’t have flakes, mashing some potatoes and adding them in will give you a natural thickness.

how to thicken soup in crock pot – Adjusting Specifically for Slow Cookers

When thickening in a slow cooker, the key is long cooking time and evaporation control. Simmering uncovered for 4–6 hours will evaporate excess water and increase thickness. Adding instant potatoes, bean purée, or cornstarch slurry toward the end will give you an even thicker finish.

Evaporation Control with Uncovered Long Simmer (4–6 Hours)

In a slow cooker, removing the lid and simmering for 4–6 hours will allow water to evaporate and naturally concentrate the soup. Check occasionally and adjust the liquid as needed for best results.

how to thicken soup into stew – Step-by-Step: Turning Soup into Stew

If you want to turn soup into a thick, stew-like dish, try pureeing some of the vegetables or beans and returning them to the pot. Additionally, by adding roux or cornstarch, you can achieve a satisfying thickness in a short time.

how to thicken soup broth – For Clear Broths and Consommé

When thickening clear broths or consommé, it’s important not to lose transparency. Using cornstarch slurry or arrowroot starch will give you a clear, beautiful finish. Also, by making use of gelatin naturally extracted from bones and skin, you can create a soup with both depth and body.

Making Use of Natural Bone Gelatin and Straining Techniques

By simmering bone-in meat or chicken carcasses for a long time, gelatin is naturally released, adding thickness and deep flavor to your soup. Straining at the end removes excess fat and impurities, resulting in a refined mouthfeel. With just simple ingredients and a bit of ingenuity, you can recreate a professional-level taste.

Pro-Level Soup Thickening Hacks for After Cooking Adjustments

how to thicken soup after it is made – Emergency Thickening for Finished Soups

Even after your soup is finished, if you find the consistency too thin or watery, you can adjust it right away. Especially at home, when you find yourself thinking, “I wish it were just a little thicker,” the ingredients you have on hand and a few simple tricks can be very effective.
Here are the main methods:

• Slurry of flour or cornstarch: Dissolve in cold water and add it in; this will blend smoothly without forming lumps, resulting in a silky finish.
• Torn bread or crushed crackers: Add these for a natural thickening effect—they work surprisingly well.
• Pureed beans or root vegetables: Adding a portion of these allows you to adjust thickness without altering the flavor.

These methods are effective just before finishing or when reheating, helping you recover from mishaps or elevate the texture.

Beurre Manié (Butter + Flour Paste) Quick Addition

Beurre manié is a paste made by kneading equal parts butter and flour together, and it’s perfect for adjusting the final thickness of soups and sauces. Add small amounts while still cold, dissolving thoroughly as you heat; this creates a natural richness and thickness without separating.

Soup Volume	Beurre Manié Amount	When to Add
1 liter	2 teaspoons	Just before finishing
2 liters	1 tablespoon	Just before finishing

Points

• Mixing well prevents lumps
• The butter adds richness and boosts flavor

Boosting Flavor with Tomato Paste or Melted Cheese

Depending on the type of soup, adding tomato paste or melting cheese can increase both depth of flavor and thickness. Tomato paste, even in small amounts, adds umami and body. For cheese, use a meltable type and add it chopped; this will instantly make your soup more creamy and thick.

Recommended Types

• Tomato soups and minestrone: tomato paste
• Cream-based soups: pizza cheese or Parmesan cheese

Advanced Thickening Techniques Using Kitchen Tools

Utilizing kitchen tools can also be an effective way to adjust consistency. Methods using a hand blender or frozen foods are especially popular for saving time and reducing errors.

Hand Blender Partial Puree Method (Approx. 1/3 Volume)

By pureeing about a third of the soup with a hand blender, you can achieve natural thickness. The remaining ingredients keep their texture, maintaining a good balance in both appearance and flavor.

Steps

1. Transfer about one-third of the soup to another container
2. Puree with a hand blender until smooth
3. Return to the original pot and mix thoroughly

This technique is particularly recommended for soups containing potatoes, pumpkin, or legumes.

Quick Thickening with Frozen Hash Browns or Instant Mashed Potatoes

Frozen hash browns and instant mashed potatoes are excellent hacks for quickly boosting thickness and richness. Just add directly and simmer for a few minutes; your soup will take on a satisfying, hearty consistency.

Tips for Use

• For frozen hash browns, add about 30g per serving
• For instant mashed potatoes, add by the teaspoon, adjusting to your desired thickness

These methods are perfect for busy times or when you need to quickly adjust thickness, and they won’t easily throw off the flavor balance.

Thickener Comparison and Mistake Prevention Q&A [Practical Troubleshooting]

Quick Reference Guide: Properties and Suitability of Various Thickeners

The main thickeners used to adjust soup consistency are roux, slurry, and puree. Which one to choose depends on your intended use, the texture you’re after, and ingredient compatibility. The table below compares the characteristics of each major thickener.

Thickener	Texture	Clarity	Flavor Change	Gluten-Free	Health-Conscious	Main Uses
Roux	Smooth	×	Yes	×	△	Cream soups, stews
Slurry	Light thickening	◎	Almost none	◯	◯	Clear soups, Japanese-style
Puree	Chewy	△	Yes	◯	◎	Vegetable, bean, health soups

Key Points

• Roux is recommended when you want a deep, rich flavor.
• Slurry (cornstarch, potato starch, rice flour, etc.) is convenient when you want to finish quickly.
• Purée makes use of the nutrients in vegetables or beans and is characterized by a natural thickness.

Heat Resistance & Calorie Comparison: Roux, Slurry, and Purée

Heat resistance and calorie content can affect dieting and the texture when reheating. You can check the differences in the table below.

Thickener	Heat Resistance	Reheating	Calories per 100ml (Approx.)
Roux	Strong	◎	45kcal
Slurry	Slightly Weak	△	10kcal
Purée	Strong	◎	20kcal

Notes

• Slurry may lose its thickness with prolonged heating or reheating.
• Purée is high in fiber, making it ideal for dieting or boosting fiber intake.

Ranking of Thickeners for Acidic Soups (Tomato)

With highly acidic soups like tomato soup, some thickeners may separate or have trouble thickening.

Thickener	Acid Resistance	Recommended
Roux	◎	★★★
Slurry	△	★★
Purée	◎	★★★

Roux and purée are both stable even in acidic conditions and are less likely to separate.

Frequently Asked Questions & Instant Solutions

how do you thicken a watery soup? – Top 3 Quick Fixes for Watery Soup

Here are carefully selected methods for quickly rescuing a watery soup.

1. Add a slurry
   Dissolve cornstarch or potato starch in cold water, add to the soup, and heat for 1–2 minutes. Works instantly without losing clarity.
2. Add purée
   Blend boiled potatoes, cannellini beans, or carrots and add to the soup for a natural thickness and richer flavor.
3. Reduce by simmering
   Remove the lid and simmer over medium heat for 5–10 minutes to evaporate excess water and concentrate the flavors.

Tips

• If you’re in a hurry, use slurry; for a health-conscious option, vegetable purée is best.

do i use cornstarch or flour to thicken soup? – Criteria for Choosing by Use

If you can’t decide between cornstarch and flour, the following criteria will help.

• Cornstarch (Slurry)
• Recommended for soups where clarity is important, or for Japanese/Chinese-style soups.
• Gluten-free, making it ideal for allergy concerns.
• Add just before finishing to avoid lumps.
• Flour (Roux/Flour Slurry)
• Best for cream-based soups or stews where you want plenty of body and thickness.
• Has more flavor and depth than cornstarch.
• To prevent lumps, sauté thoroughly with oil or butter before use.

Summary of How to Choose

• For clarity or allergy-friendly needs, use cornstarch
• For rich flavor and a heavier texture, use flour

In either case, dissolving thoroughly in cold water before adding is key to avoiding mistakes.

Mastering Soup Thickening with Chef Reports & Applied Recipes

Authentic Techniques Learned from Pro Kitchen Hacks & Failures

The thickness of soup is an important element that enhances both flavor depth and satisfaction. In professional kitchens, not only flour and cornstarch but also purées, grains, and nuts are used in all kinds of creative ways. The basic rule for adding thickness is to always dissolve powders in water before adding to the soup to prevent lumps. It’s also important to choose the optimal ingredient based on the type of soup and the desired clarity of the final result.

Common mistakes include adding powder directly to the soup, causing lumps, or overheating and causing separation. The key to avoiding these troubles is timing and temperature control when adding ingredients. The table below compares the characteristics of major thickening methods.

Method	Clarity	Flavor	Gluten-Free	Finish Time
Wheat Flour (Roux/Slurry)	Low	Rich	×	5–10 min
Cornstarch	High	Light	○	1–2 min
Bean/Vegetable Puree	Medium	Deep	○	3–5 min
Oatmeal/Rice	Medium	Mild	○	10 min

Restaurant-Style Reuse of Mashed Potatoes & Use of Grains (Oatmeal)

In restaurants, leftover mashed potatoes or cooked rice are often added to soups to create a natural thickness. Potatoes and oatmeal, in particular, are excellent options for making soups rich without using wheat flour or cornstarch.

Tips for Use

• Blend mashed potatoes or rice until smooth and add at the end
• Simply simmer oatmeal for about 10 minutes to naturally thicken soups
• The sweetness and texture of grains add depth to the soup

This method is gluten-free and creates a gentle flavor that is also popular with children.

Achieving Creaminess with Avocado and Nut Powders

Using avocado or powdered cashew nuts allows you to achieve a rich, creamy texture without animal-based cream. This is especially recommended for those who want to use only plant-based ingredients or are health-conscious.

Recommended Uses

1. Add half an avocado to the soup and blend until smooth
2. Use cashew or almond in powdered or paste form, dissolving into the warmed soup
3. Add a small amount of coconut milk for even more richness

This method is also rich in vitamins and minerals, making it excellent for beauty and health.

3 Scene-Specific Recipes (Breakfast, Lunch, Dinner)

Potato Soup for Breakfast, Vegetable Soup for Lunch, Chicken Stew for Dinner

Adapt thickening techniques to suit various occasions.

For Breakfast: Potato Soup

• Use mashed potatoes and milk
• Finish with butter for a rich taste
• Add oatmeal for extra dietary fiber

For Lunch: Hearty Vegetable Soup

• Add pureed broccoli or cauliflower
• Use leftover rice or beans for natural thickness
• Add creamy texture with a cashew nut paste

For Dinner: Chicken Stew

• Use a wheat flour roux for depth
• Adjust the finish with vegetable puree or cornstarch
• Add richness at the end with coconut milk or avocado

Points

• The thickness of soup can be freely controlled with ingredients and cooking methods
• By making the most of the natural sweetness and umami of the ingredients, you can achieve a healthy and satisfying result

Incorporating professional techniques at home will elevate your everyday meals to the next level.