Soup & sauce help!!!! How to thicken?

ettaterrell

I am at a loss how to thicken my soups that call for flour to thicken. How to you thicken your soups / sauces??

ladipoet

Using small amounts of any of the following will help thicken whatever you are making: arowroot powder, xanthan gum, guar gum. Also if you like okra, fresh chopped okra will exude a "slime" (sorry I don't know what else to call it lol) that acts as a thickener too.

ettaterrell

I would have never thought about okra!! I love it too so slime and all is so good lol I just ordered some xg online (couldn't find in my stores).

Kitnthecat

I use usually arrowroot, and sometimes a bit of quinoa flour. Most times I naturally thicken sauces by reducing the amount of liquid. Small amounts of veggies can also be blended into your sauce to thicken. A bit of tomato paste will also thicken, but watch how much vegetable matter you use. Most times I won't thicken at all.

KnitOrMiss

Use xantham gum SLOWLY and in super small amounts. It taste like flavorless paste and kills the flavor of anything... Just be warned. After I use up what i have, I double I'll ever buy more again...

Also, for most soups, if they have a veggie in them, you can take a portion of the veggies and puree them so as not to change the flavor of the soup, but to thicken it - anything like cauliflower, tomatoes, etc., can all be pureed this way...

KarlaYP

I've found that pureed cauliflower does thicken things up. It also takes on the flavors in the recipe, like it belongs there, instead of something that can change the flavor. It doesn't make it taste like cauliflower either.

lodro

Neutral tasting button mushrooms have the same effect: If a soup doesn't have to be clear, I'll include 250g button mushrooms, make sure they're well cooked and blitz the soup with an immersion blender.