Cozy Season Is Here: How to Thicken Soup Like a Pro!

Cornstarch Slurry: The Go-To Thickener

Not all soups are created equal when it comes to thickness, and the ideal consistency often depends on the type of soup you’re making. For example, brothy soups like chicken noodle or vegetable soup are typically lighter and have a thinner consistency, allowing the broth's flavors to shine through. Alternatively, cream-based soups such as chowders or bisques are known for their rich, smooth texture, often thickened with cream, a roux, or vegetable purée. Then, there are hearty stews and chilis, which are much thicker and more robust, packed with ingredients like beans, potatoes, and meats. The thickness of these soups adds to their comforting, stick-to-your-ribs goodness.

Tailoring the thickness to match the soup type is key. Some dishes call for a delicate balance of flavors combined in a light broth, while others need that rich, creamy texture to deliver the ultimate cozy experience. The best way to thicken soup will depend on the specific dish you’re making. Follow recipes closely for their recommendations on how to thicken soup, but don’t be afraid to experiment with some of our easy methods below to adjust any recipe to your taste.

Bowl of potato soup garnished with green onions and crusty bread on the side.

Cornstarch Slurry: The Go-To Soup Thickener

When it comes to thickening soup in a pinch, cornstarch is one of the most reliable options. This rich, delicious Cheesy Potato Slow-Cooker Soup uses cornstarch to help achieve its craveable consistency.

A cornstarch slurry is an easy soup thickener, made by mixing equal parts cornstarch and cold water (or broth) in a small bowl. Stir until it’s smooth, then whisk into your simmering soup. Almost instantly, you’ll notice the soup starting to thicken. A general rule is to use 1 tablespoon of slurry for every 4 cups of soup. It’s a great option for clear soups, like chicken noodle or vegetable, when you want a little extra body but don't want to alter the flavor.

Be careful not to overdo it. Too much cornstarch can give the soup an almost gelatinous texture, which can really take away from an otherwise amazing recipe. Add a little at a time, allowing it to simmer before deciding if you need more.

Bowls of soup with red peppers and cheese with a sour cream dollop and tortilla chips on the side.

Rice: The Secret Starch Weapon

Wondering how to thicken soup naturally? Give rice a try. When simmered over time, the starches in rice break down and help give your soup a thick, creamy consistency without changing the flavor profile. This method works particularly well for brothy soups that need a little more heft, like this Easy Fajita Soup. To thicken, simply add 1/2 cup of rice to 4 cups of soup and simmer for 30 to 45 minutes. As the rice cooks, it will release starches, thickening the soup while keeping the texture smooth.

This broth thickener is also a great alternative for those who prefer to avoid adding flour or other thickening agents. The result is a rich, comforting soup with no gluten, perfect for people following gluten-free diets.

Lentils are another alternative for thickening soups. Lentils bring an earthy flavor and add protein to soup. Simmering the lentils allows the starches to break down, similar to rice, giving your soup a rich, textured finish.

Three bowls of creamy tomato soup with cheese and basil set on a baking sheet with spoons.

Blending: Silky Smooth Without Extra Ingredients

If you're making a vegetable-based dish, like this Slow-Cooker Butternut Squash Soup, one of the easiest ways to thicken it is by blending. This technique is perfect for soups that include potatoes (like this Sweet Potato Soup), carrots, or beans. Using an immersion blender, you can purée part of the soup to create a creamier texture while still leaving some chunks if you prefer. This delicious Slow-Cooker Creamy Tomato Basil Soup is a perfect recipe to experiment with texture using an immersion blender.

If you’re looking for a perfectly smooth consistency, like in this Slow-Cooker Creamy Cauliflower Soup, blend the entire pot in batches with a countertop blender. But if you're blending hot soup, be cautious! Allow it to cool slightly before blending, and avoid overfilling your blender to reduce the risk of messy accidents.

The beauty of the blending method as a soup thickener is that it doesn’t require any additional ingredients—just the vegetables that are already part of your soup. It’s a great way to keep things simple yet indulgent and lets the recipe’s flavors shine, like they do in this Slow-Cooker Curried Squash Soup.

Bowl of soup with ham, carrots and celery with a spoon and crescent roll on the side.

Beans: A Plant-Based Broth Thickener

For a plant-based, protein-packed option, look no further than beans—one of the best ways to thicken soup. Adding a can of beans to your soup and mashing them into a paste with a fork or potato masher before adding the liquid works wonders. This technique is especially great for chili, black bean soup, or minestrone, where beans fit right into the flavor profile. Or, try it with this Easy Slow-Cooker Ham Bone Soup. It calls for whole beans but would be absolutely over-the-top delicious with some mashed beans added for an extra-velvety texture.

The natural starches in the beans make for a perfect soup thickener, since they add texture while also enhancing its creaminess. If you’re making a creamy bean soup, puréeing half of the beans while leaving the rest whole creates the perfect balance of creamy and chunky textures.

Two bowls of chicken noodle soup with spoons.

Roux: The Classic French Soup Thickener

A roux might sound fancy, but it's actually a simple, classic soup thickener that home cooks have been using for ages. Made from just two simple ingredients—fat (typically butter) and flour—a roux is incredibly effective for thickening cream-based soups or chowders. You can even add heft to broth-based soups like in this Easy Chicken Noodle Soup recipe.

To make a roux, melt an equal amount of butter and flour in a pot (1 tablespoon of each for every cup of liquid), and whisk constantly over medium heat until the mixture becomes a light golden brown. Once the roux is ready, slowly whisk in your broth or other liquid, then bring the soup to a simmer.

Not only does roux add thickness, but it also gives a rich, slightly nutty flavor to your soup, making it a favorite in chowders or creamy soups.

Two bowls of creamy chicken soup with veggies set on a wooden tray and biscuits on the side.

Diced Potatoes: Simple and Effective

Potatoes are a versatile veggie and another great option for how to thicken soup. Thanks to their natural starch content, they break down during cooking and create a thick, hearty base. To use this method, peel and dice your potatoes before adding them to the soup. Let them simmer for about 20 minutes, or until they are very tender. At this point, the potatoes will begin to break down and thicken the soup naturally.

This method works particularly well for rustic soups like leek and potato, or hearty stews—or in this savory and satisfying Chicken Pot Pie Soup recipe. It’s a simple trick and adds extra body without any fuss.

Bowls of chicken noodle soup with egg noodles, carrots and celery.

Flour: A Pantry Staple That Works Wonders

If you’re in a bind and need a quick broth thickener, flour is likely already in your pantry. The key to using flour in soups is to add it at the right time. Sprinkle about 1 tablespoon of flour per cup of liquid over sautéed vegetables or aromatics before adding broth. Stir until the flour and vegetables form a paste, then gradually whisk in your broth or liquid.

This method creates a slightly thicker consistency, as in this Turkey Noodle Soup, without adding extra fat or flavor, making it a great option for those looking for a lighter but still hearty soup. Try out this Creole Chicken Gumbo Soup, thickened with flour for the perfect consistency. Or give this Three-Cheese Broccoli Soup a go—it uses flour to achieve a luscious, smooth texture.

How to Thicken Soup: More Methods Cream or Milk

If you’re making a cream-based soup like chowder or bisque, adding cream, milk, or even coconut milk (for a dairy-free option) toward the end of cooking can provide a smooth and luxurious texture.

Bread: Torn bread pieces make an excellent soup thickener. They can be added directly to the soup and allowed to soften, then puréed for a thick, rustic texture. This is a traditional technique used in Mediterranean soups like ribollita.

The Best Way to Thicken Soup

Whether you're looking to keep it light with rice or want a rich, creamy base with a roux, we've got you covered! Each thickening method offers something unique, allowing you to tailor the texture of your soup to whatever you’re craving. Whether you're making a big pot for a cozy night in or impressing guests with a homemade chowder, having Progresso broth and these tips in your back pocket will help you create soups that are thick, flavorful, and oh-so satisfying.