Sometimes, soups can turn out a bit lighter than we like. But here we have the solution. After all, there’s nothing like a hearty soup to satisfy hunger and warm the heart.

Let it Boil
Many times, all it takes for your soup to gain more consistency is a little patience. Let it boil, and the excess liquid will evaporate. Stir it occasionally to prevent sticking, check that it doesn’t concentrate too much, and ensure it doesn't become too salty.

A Bit of Purée
If the soup is based on broth with chopped vegetables, like minestrone soup, add tomato purée, or blend some of the same vegetables with the broth.

We recommend this delicious Pasta Soup with Vegetables

Another great thickener is cooked rice, which you can blend with one-third of the soup; similarly, potato purée or potato flakes work.

Cooked rice blended with a bit of the liquid is a good way to thicken seafood or vegetable soups like cauliflower or broccoli. It doesn’t add additional flavors, leaves a very different texture and shine, and if you don’t like adding dairy, it’s a good solution.

If it’s tortilla soup, blend some tortillas with your tomato base for more body, and you’ll also add flavor.

Cream or Yogurt
A little bit of cream or unsweetened Greek yogurt will not only add texture but will also give a delicious flavor. First, try the brand of cream you use; some thin out instead of thickening when boiled. If it’s a lentil soup with curry or chicken or seafood soup with Eastern flavors, cream or coconut milk is a great option.

Flour or Starches
A very quick solution is a bit of cornstarch. Remember to mix it with cold water in a small container and then incorporate it into the soup. Let it boil for several minutes before adding more. It thickens very quickly.

Try this Pasta Soup with Chicken

Similarly, you can add flour dissolved in water, but it needs to boil longer to avoid a raw taste, at least ten minutes. One way to avoid this is to cook the flour with the same amount of butter in a small skillet until pale and smelling like baked cookies. This is called a roux.

Incorporate the roux using a whisk to ensure no lumps form. Let it boil for about five minutes to make sure it’s thoroughly cooked.
If it’s a rustic soup, especially tomato-based, you can also add a bit of bread crumbs.

And if you don’t have much time, croutons will always absorb excess liquid, and everyone loves them. Try toasting them with oil and herbs to add another layer of flavor.