Three bowls of soup next to bread on table
You Don't Need Any Extra Ingredients To Thicken Soup
If your soup is too runny and lacks a substantial thickness, blend a portion of the soup's existing ingredients to achieve a thick consistency without additional thickening agents.
Once your soup is cooked, scoop out a third of the solids (like potatoes, pasta, rice, beans, or vegetables) and transfer them to a blender, then blend.
Lastly, pour the blended mixture back into the soup pot and stir it in. Avoid blending foods that are too fibrous, like meat or seafood, as you could end up with a stringy texture.
Since blending hot liquids can create pressure, let the soup cool before blending, or use an immersion blender directly in the pot.