Don’t use cornstarch in super acidic soups. Tomato soup? Yes, it can work, but it might get a little pudding-y. Lemon chicken soup? Eh, save it for another day.
Also, cornstarch does not like dairy. Adding a cornstarch slurry to a cream-based soup? You might get curds. Not the cute cottage cheese kind—the sad, separated kind.
For creamy soups, use a roux (butter + flour) or just blend some of the soup itself. But we’re talking cornstarch today, so stay with me.
The Thickness Cheat Sheet
Want a light soup? Use half the slurry. Want a stew that’ll hold its shape like a proud peacock? Double it. It’s that simple.
Remember: the soup will thicken more as it cools. So don’t go overboard. A little shy is better than glue.
Thicken Soup With Cornstarch: A Simple, Effective Kitchen Hack | AnSoup
If you accidentally make soup pudding? Don’t panic. Just add more hot broth or water to thin it out. Crisis averted.
