Classic soup and side pairings like tomato soup and bread will never get old. That tangy, rich flavor mixed with a delicious thick consistency spells flavor with every language. Though, like with all types of soup, it can be left in a runny mess. This is when you’ll need to know how to thicken tomato soup. Luckily for you, I have the best ways. You can thicken tomato soup with cornstarch, tomato paste, roux, eggs, and cream. But these aren’t the only ways to thicken tomato soup, so let’s tuck in!
Contents
💡 Best Ways to Thicken Tomato Soup
Reducing the Soup
One of the best ways to thicken any soup, the reduction method is both easy, convenient, and foolproof! This method involves simmering the soup over low heat, allowing those excess liquids to evaporate without compromising the rich and delicious taste of the tomato base.
Cornstarch Slurry
Like the roux, this thickener is part of all chefs’ quick-fix tool kits. Cornstarch is a flavorless and odorless thickener that does its job to perfection. Knowing how to use cornstarch in soup is a must. You’ll need to make a slurry with this one and slowly add it to the soup while whisking. This will give you a rich, lump-free texture.
Yogurt and Coconut Milk
While also being one of the best ways to make soup creamy, these can even be used to create a thicker and richer tomato flavor. Yogurt and coconut milk give you that creamy thickness with a delicious tanginess. Just add a few dollops with a spoon and stir. Your tomato soup will be creamier and tastier than ever!
Eggs
A splash of protein and flavor at the same time. Eggs are a great way to thicken tomato soup without losing too much of its flavor. The proteins in the egg coagulate or set at different temperatures. Egg white becomes jelly-like at around 140°F (60°C) and firm at about 149°F (65°C), so keep it around 140°F (60°C). Also, make sure to beat the eggs beforehand, then slowly add to the soup!
Bread or Potatoes
This is a proven and tested technique. Using bread to thicken soup has been around for a long time, and potatoes, too. Both are packed with starch that helps give soup a thicker, smoother texture. Stale bread pieces or cooked potatoes are great ways to use up leftovers and thicken your tomato soup. You can even use them as a way to make soup less salty if you’ve oversalted your soup.
Pureed Veggies or Legumes
Pureeing vegetables or lentils into a slushy consistency is a great way to add delicious flavor, nutrients, and smooth thickness to your tomato soup. Pick and choose some of your favorites, then blend and add to your soup. It’s that simple!
Nuts and Seeds
It’s not the first thing you think of when wanting to thicken something, but this novel technique can work. Nuts and seeds can be ground into a fine powder and stirred into the tomato soup as a simple thickening fix. Different nuts and seeds, like ground almonds or pumpkin seeds, can lend a subtle nutty flavor and tasty thick texture.
Cream or Butter
Cream or butter are surefire ways to make soup creamier and thicker. Just be mindful of how much you use, as these are unhealthy ingredients to add to soup. Stir in small amounts for a richer, thicker, and even tastier flavor.
Roux
Nothing beats a simple roux. Just combine equal parts flour and fat, like butter, to form a thick paste then pour it into the soup as you cook it. It’s a great yet simple way to thicken tomato soup, but you’ll first have to cook (simmer) the paste until golden to free it from that raw flour taste.
Tomato paste
This is a go-to method for thickening tomato soup. A perfect way to get a thicker and even tastier experience. The base is already made of tomatoes, so adding a thick tomato paste will do just the trick. Add a spoonful and adjust as you cook. It’ll thicken the soup as cooked and create an even richer tomato flavor.
🧐 FAQs
To fix tomato soup that is too thick, gradually stir in additional liquid such as broth, water, or cream until you reach the desired consistency. You can also blend in some extra canned tomatoes or vegetables to enhance flavor while adding moisture without losing the soup’s character.
You can use cornstarch or arrowroot as alternatives to flour. Another innovative approach involves the use of beans, which naturally thicken the soup while enriching it with protein.
A suitable gluten-free way to thicken tomato soup is to use a mixture of cornstarch and water. Pureed vegetables like carrots or potatoes also naturally thicken soup without using gluten-containing products.
You can thicken tomato soup by whisking in a slurry made from water or broth mixed with cornstarch. This is an odorless and flavorless thickener. Another is to add tomato paste, which has the same flavor. It can both thicken while enrichen your tomato-based soup.