What can I use to thicken soup that won't effect the taste?

The easiest way to thicken up soup or gravy is just to use some cornstarch or flour. All you do is add a tablespoon or two of cornstarch into a small bowl or measuring cup and put a small amount of your watery soup or gravy into the bowl and mix well before reincorporating it with the rest of the soup. If it isn’t dissolving, add just enough hot water to help it mix in.

If it still isn’t thick enough after adding cornstarch and keeping at a simmer for a few more minutes, just repeat the process. You can also add grated potato, pureed beans, or flax seed oil to your mixtures since both of these items generally have a very mild taste that won’t overpower most foods. All of these items can be added directly into the soup rather than having to mix with small amounts of liquid in another container.

There are a variety of ways to thicken soup without affecting the taste. The first is to make a quick slurry using some of your hot broth with about a tablespoon or so of flour. Make sure you mix it well before adding it to the rest of your soup to prevent lumps.

If you opt for corn starch, it is the same principal, but you probably want to start out using about 2 teaspoons rather than the 1 tablespoon of flour, simply because corn starch thickens quickly. If you are concerned about calories, you can use arrowroot. You would add it to your soup in the same manner as the flour or cornstarch, about 1 tablespoon and reap the same benefits, but without the calories.

You can find arrowroot in the spice sections of your supermarket. I would advise against using potatoes, rice, bread or any other popular thickeners as this will change not only the taste of your food, but the nutritional value as well.

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