Welcome back to Soup & Society’s version of #tbt! This week we’re going to talk about a little known way to thicken soups that is almost so obvious once you hear it you’ll wonder why you haven’t thought of it before: just take a couple of cups of the soup, blend it, and stir it back into the soup.
The best part of this solution is that it won’t change the flavor at all, because you’re not actually adding anything new or taking anything out. It works especially well if your soup has starchy vegetables like potatoes in it that will break down nicely for you.
Although this, like last week’s coconut milk, doesn’t work for every kind of soup there is a certain simplistic beauty in this solution. Word of caution though: don’t use this method if your soup includes anything with bones or shells because you’re trying to thicken your soup, not fill it with sharp shards that you might accidentally swallow.