How to Thicken Cozy Fall Soups Without Dairy
It’s autumn, or as they like to call it on Twitter, “soup season,” soup season. Soothing noodle soups, hearty beef and vegetables, and succulent creamy vegetable soups all work, but the last one seems to dominate when the foliage starts to change. There’s something about the velvety bowl of this stuff that screams “autumn” and the only thing that can ruin the atmosphere is the watery mouthfeel.
Adding sour cream , fresh cream, butter, or a mixture of butter and flour can help, but it can also dull the flavor of your vegetables, and not everyone can eat dairy. Luckily, we have plenty (dairy-free ways, by the way) to make sure your soups get the consistency they deserve.
Thicken soups with vegetables (and fat)
The easiest way to thicken vegetable puree soup is to use the vegetables themselves . Mixing a serving of cooked vegetables adds texture without diluting the flavor, as the flavor is the vegetables. Leek, which is high in fiber and pectin, works particularly well.
If you want your soup to be very silky, be sure to provide a source of fat to emulsify the vegetables. Butter, olive oil, rendered poultry fat will all do; aim for a ratio of 1/2 cup for every four servings of soup. Cook the vegetables in this fat until they are completely soft. Add broth, bring to a boil, simmer for a few minutes, then stir until no visible pieces of vegetables remain. Need a prescription to get you going? Try this one .
Add mashed potatoes
Starch is a very effective thickening agent, and potatoes are full of it. Both leftover mashed potatoes and instant mashed potatoes can be used to thicken soups and stews by simply mixing them into the liquid portion.
If you’re using leftover mashed potatoes, follow this procedure (which we covered earlier ):
Use about one cup of cold puree for every cup of broth and puree it into the broth with an immersion blender before bringing it to a boil. Reduce heat to a boil, add cheese if desired, and simmer until soup is velvety and smooth.
If you are not working with clear broth or are using instant mashed potatoes, simply add a spoonful of mashed potatoes (or potato flakes), puréing between each addition with an immersion blender until you reach the desired viscosity.
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Beans are incredible little guys, full of fiber, protein, and flavor, and when mixed together, they seem creamy rather than legume-like. White beans are especially smooth. Take a can of cannellini or other similar beans, mix one cup, then add the bean puree to your soup. Boil, stir and serve. Repeat throughout the soup season until you’re satisfied.