How to Thicken Tomato Soup (8 Easy Ways)

If you’re wondering how to thicken tomato soup, there are 8 simple tricks you can try!

Tomato soup is scrumptious comfort food that soothes the heart and soul.

It has to be thick though, otherwise, it won’t be as good. If your soup comes out too thin? Relax, because there are many ways to fix that.

Whether you want your soup to have a slight, medium, or immense thickness, these simple techniques will do the trick. 

Intrigued? Well, without further ado, here are 8 easy ways to thicken your tomato soup and make it souper amazing. 

1. Simmer the Soup

This first method is so simple, it does not even require any ingredients. You just let science do the job!

Let the excess liquid evaporate by simmering your soup. This will not only cause it to thicken, but will also make the flavors of your ingredients even more concentrated. 

The only downside? It takes a while to achieve your desired consistency using this method. But if time is not an issue, you can try it.

Once your soup is boiling, reduce the heat to low and let it simmer. It’s important for your soup to be boiling, otherwise, it won’t evaporate.

So, if it isn’t boiling at low heat, up the temperature to medium.

It’s also crucial to simmer the soup uncovered. When the pot is covered, the steam just gets stuck in the pot instead of evaporating.

Also, you’ll want to stir the soup regularly to prevent it from burning. Give it an occasional stir so the soup won’t stick to the bottom and sides of the pot.

It also lets you gauge whether the soup is thick enough yet.

2. Add Tomato Paste

Tomato paste is basically a tomato puree, so it makes sense to add it to your tomato soup.

Not only will it do a fine job of thickening your soup, but it’s also a much faster process than simmering it. 

It can only be problematic if you’ve already nailed the flavors of your soup down.

Since it has such a concentrated tomato flavor, it can make your soup saltier. This method is best used prior to seasoning your soup.

A few spoonfuls of tomato paste is enough to do the job. Start with just one and stir your soup thoroughly to dilute it.

Check the taste and consistency first before adding another tablespoon of paste.

3. Make a Roux

A roux is a combination of equal parts flour and butter. It doesn’t just work on tomato soup, either, and is an awesome thickener for soups, sauces, and gravies.

What I love about this method is that the addition of butter makes tomato soup creamier and richer.

And it’s also the cheapest thickening agent on this list (well, except for the first method, of course).

To make the roux, melt butter in a pan over medium heat. Add equal amounts of flour and stir until golden brown. 

And then, ladle a bit of the soup into the roux and stir until it boils. This will ensure that the flour is cooked, otherwise you’ll get a starchy flavor in your soup. 

If the roux mixture is too thick, add more soup, but if it’s thin enough to pour, it’s ready.

Pour the roux over your soup and keep whisking until you achieve your desired thickness. 

The amount of roux depends on how thick you want your soup. If you want a light consistency, pour 3 ounces per one quart of soup.

For a medium-body soup, add 4 ounces per quart, and 5 for a super thick sauce.

4. Add Cream

I love this method because it makes the soup incredibly creamy and velvety.

Aside from cream, you may also use coconut milk or cream, half and half, and whole milk. Yogurt works, too, if you like a tangy flavor in your soup.

Start with two tablespoons of cream. Add it at the last few minutes of cooking the soup. Let your cook simmer for 10 minutes and it will thicken nicely.

Don’t leave it cooking for longer, because that will cause the cream to curdle.

5. Add Eggs

Whether it’s whole, just the yolks, or the whites, eggs will do a marvelous job at thickening your tomato soup.

And because eggs are rich, they also make the soup more flavorful.

Whisk two eggs in a bowl until frothy. Pour a ladle of soup into the bowl and whisk vigorously until incorporated. This process is called tempering.

Pour the egg mixture into the soup and stir until thick. If you want a super rich soup, use just the yolks. If you prefer a lighter soup, just use the whites.

6. Add Starches

Starches like cornstarch, arrowroot, and tapioca starch are another effective thickening agent.

They’re so potent, they will thicken your soup in an instant! And since they have a neutral flavor, it will not affect the taste of your soup.

To use, dilute a tablespoon of starch in cold water. Add the mixture to the soup once it’s nearly done cooking.

Keep stirring until the soup thickens to your desired consistency. Not only will your soup be thick, but it will also have a nice gloss to it!

7. Add Flour

Just like starches, flour works wonders in thickening soup as well. The only difference is, your soup won’t have that glossiness that other starches can offer.

Apart from regular white four, corn flour and chickpea flour work well, too.

A slurry of two tablespoons of water and flour per 500 grams of tomatoes is a good amount. 

Dilute the flour in water, otherwise you’ll get a lumpy soup.

Add the slurry gradually into the soup and stir constantly. Stop once you achieve your desired thickness.

8. Add Cheese, Nuts, and Bread

I’m a huge fan of this method because aside from thickening it, it also adds more excitement to tomato soup!

Whether it’s fresh cheese like mozzarella or cheddar, or processed cheese like American or Velveeta, it will not disappoint.

It makes the soup richer, creamier, and more irresistible.  

Cashews give the soup that wonderful nuttiness to it. To use, blend a cup of roasted cashews and a cup of vegetable broth in a food processor.

Pulse until you get a smooth and creamy mixture and add it to the simmering soup.