Some people add cream to thicken - although this changes the soup to a cream soup.
A method I use is to take some of the solids of the soup and run them through the blended to puree, and then return to the soup pot. (That's when the soup is done and just before serving).
Then there's the gums - guar gum and xanthan gum. Can feel a bit slimy in the mouth if one uses too much.
Thanks everyone. I will try to puree some of the veggies I think. Not sure whether I can get that low carb thickener here in Aus but will have a look around for it. Would be good if it worked well.
I like to "reduce" soups, sauces and broths down to the thickness desired when possible. If it is a cream soup, I reduce my cream down to a thick custard like consistency before adding it to the soup. I also would use pureed cauliflower depending on what type of soup you were making. But I just recently watched a youtube video on dehydrating mushroom to have on hand when they go on sale, and they mentioned that they "powder" the dried mushrooms to thicken soups. I thought that was a great idea and would like to give that a try. Hope these help!
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