Creamy Vegetable Soup Recipe (2024)

FAQs

How do you make soup more creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

Can heavy cream help make soup thicker? Cream is used to add richness to soup, as the extra fat makes it delicious. Be sure not to bring it to a boil, but rather, add it in at the last minute before serving.

And have your soup and slurp it, too. Oh, and don't forget 1/4 to 1/2 cup of heavy cream. You won't be sorry. (You can do half-and-half instead…but do add one or the other.

What not to do when making soup? ›

What can I add to vegetable soup to make it taste better? This soup really has it all. The Parmesan rind, the lemon juice, fresh herbs and dried herbs. You could add red pepper chili flakes, cayenne, Herbs de Provence or curry powder for more flavors.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

A roux is a classic technique for thickening soups and sauces, and simply refers to the use of fat and flour together—in this case, butter and flour! Whole milk adds plenty of creaminess, too, and voila! A lovely rich and creamy chicken soup.

The consistency can be adjusted by adding stock or water if it's too thick, or if it's too thin either simmer it on the stove or add roux or a slurry of refined starch (cornstarch, potato starch).

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.