Creamy Pasta Soup Recipe (vegan) - Elavegan (2024)

FAQs

What makes thick creamy soups? ›

Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.

Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken. The advantage of arrowroot starch over cornstarch is that it does not break down as quickly when heated.

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot.

You can add a creamy substance, either ordinary cream, milk, or coconut milk, but which works best will depend on the flavors already on the soup. If you've made your souo with beans, potatoes, or rice, blending part of it and returning it to the pot will make everything creamier.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.

Xanthan Gum

A popular ingredient in both gluten-free and vegan baking, xanthan gum can also be used to thicken vegan sauces, stews, and soups. To thicken a gravy or sauce with xanthan gum, start by making a slurry with a small amount of xanthan gum and water. Slowly add the slurry to your dish and then mix well.

Keep in mind that this evaporated milk will make your dish taste richer, but it won't actually thicken the soup. You can always use a bit of flour or cornstarch if you're missing that added texture. Otherwise, you'll find evaporated milk the best dairy addition for your classic slow cooker favorites.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked. Alternatively, you could cook the pasta separately and add to the soup at the last moment.

Ditalini. Ditalini, literally translated to “l*ttle fingers,” is a small, tubular pasta commonly found in Italian and Sicilian cuisines. Because of its small size (you can fit a few into a spoon), this pasta is perfect for soups.

Should I rinse pasta before adding to soup? ›

The answer is simple: No, you should not rinse pasta. You should never rinse pasta, noodles, or macaroni if it is going to be added to a sauce and served.

Cream and milk can be used as substitutes in soup recipes, but it will affect the texture and flavor of the soup. Milk is a thinner liquid than cream and is generally used to add a creamy texture to soups without the added fat content. It will also give a slightly tangy flavor to the soup.

For all the vegans and lactose-free folks out there, you can mix one part coconut cream with one part of your preferred plant-based milk to approximate half and half. Soy, almond, cashew, oat, or rice milk will all work.

Cream is used to add richness to soup, as the extra fat makes it delicious. Be sure not to bring it to a boil, but rather, add it in at the last minute before serving. The best item to thicken a soup is some sort of starch, whether from flour, cornstarch, arrowroot, or even a lot of potatoes.

A chowder is a thick, creamy soup featuring diced or chopped ingredients, left chunky for a hearty final result. Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn.

1. Flour. If being gluten-free isn't a concern, adding flour is a fantastic way to thicken dairy-based sauces, thick soups and gravies. My preferred method is to make a roux (a combination of equal parts fat and all-purpose flour) and whisk in 2 ounces for every cup of liquid.