If you have an immersion blender, you are basically a superhero. Pull out about a cup of the chunky part of your soup—veggies, beans, whatever—and blend it to a paste. Stir it back in. Instant thickener, and it adds deep, concentrated flavor.
No blender? No problem. Take a potato masher or the bottom of a sturdy cup and smash some of the beans or potatoes right in the pot. It’s messy, slightly violent, and oddly satisfying. You’ll feel like a caveman who just discovered fire, and your soup will thank you.
Another sneaky trick: grate a raw potato into the soup. The starch leaches out as it cooks, thickening everything without changing the taste. It’s like magic, but it’s just science that your grandma already knew.
10 Easy Ways to Thicken Soup - Helen's Fuss Free Flavours
