If you don’t have cornstarch on hand, there are many ingredients you can use instead to thicken soup. The best alternatives include flour, arrowroot, potato starch, tapioca starch, rice flour, and even pureed vegetables. Each option has its own texture, flavor, and best uses, so the right choice depends on your soup and dietary needs. Below, you’ll find an in-depth guide to each substitute, how to use them, and tips to help you achieve the perfect consistency.
Pro Tip: The Secret to Professional-Grade Thickness
If you want a restaurant-quality “sheen” without the graininess of flour, I always keep Bob’s Red Mill Arrowroot Starch/Flour in my pantry.
Why it’s better than cornstarch: Arrowroot stands up better to acidic ingredients (like tomato or lemon soup) which can actually break down cornstarch and make it runny. Plus, it’s completely flavorless and gluten-free.
What Can I Use Instead Of Cornstarch To Thicken Soup?
The main substitutes for cornstarch in soup are:
- All-purpose flour
- Arrowroot powder
- Potato starch
- Tapioca starch
- Rice flour
- Pureed vegetables
- Instant mashed potatoes
- Beans or legumes
- Rolled oats
- Egg yolks
- Cream or coconut milk
- Xanthan gum
- Ground nuts or seeds
Each of these thickening agents works in different ways. Some create a silky texture, while others give a hearty, rustic feel. Let’s look at how to use each one, their unique benefits, and practical tips for the best soup results.
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All-purpose Flour
All-purpose flour is the most common substitute for cornstarch. It’s easy to use and usually available in most kitchens. To thicken soup with flour, you can make a slurry (mix flour with cold water until smooth) or a roux (cook flour with fat like butter, then add to soup).
A slurry is simple—mix 2 tablespoons flour with ¼ cup cold water per cup of soup. Stir it in slowly, simmer for a few minutes, and watch as your soup thickens. For a roux, melt equal parts butter and flour in a pan, cook for 1-2 minutes, then whisk into your soup.
Roux gives a deeper flavor and smoother texture.
Practical tip: Always cook flour for a few minutes to remove the raw taste. Using too much flour can make soup cloudy or pasty, so add slowly and check consistency.
Credit: www.justonecookbook.com
Arrowroot Powder
Arrowroot powder is a gluten-free starch that thickens soup quickly and creates a shiny, clear finish. It’s a great choice for people avoiding gluten or corn. Mix 1 tablespoon arrowroot with 1 tablespoon cold water for each cup of soup. Stir in at the end of cooking—do not boil after adding, as high heat breaks down arrowroot and makes it thin again.
Arrowroot is flavorless, so it won’t change the taste of your soup. It’s perfect for clear broths, Asian-style soups, or any dish where you want a light texture.
Non-obvious insight: Arrowroot is sensitive to acids and dairy. If your soup has lemon juice or cream, use arrowroot with care or try another thickener.
Potato Starch
Potato starch acts much like cornstarch and is also gluten-free. It thickens quickly and provides a silky, glossy texture. Mix 1 tablespoon potato starch with 1 tablespoon cold water per cup of soup. Add near the end of cooking and avoid boiling, as high heat can break it down.
Potato starch is neutral in flavor and works well in vegetable, chicken, or seafood soups. It’s especially good for those looking for a wheat- or corn-free option.
Extra tip: Potato starch can clump if added to hot liquid. Always mix with cold water first.
Tapioca Starch (tapioca Flour)
Tapioca starch, sometimes called tapioca flour, is another gluten-free thickener. It gives soups a glossy, almost chewy thickness. Use 1 tablespoon tapioca starch mixed with 1 tablespoon cold water for each cup of soup. Add slowly and simmer gently, as boiling can make tapioca lose its thickening power.
Tapioca is common in Asian and South American cuisines. It’s best for clear broths and sweet or spicy soups.
Practical note: Tapioca starch can sometimes make soups a bit stringy if overused—start with a small amount.
Rice Flour
Rice flour is a gentle thickener, perfect for gluten-free diets. It gives a smooth, slightly creamy finish to soups. Mix 1 tablespoon rice flour with 1 tablespoon cold water per cup of soup. Add and simmer for several minutes to thicken.
Rice flour is especially good in Asian-inspired soups, such as hot and sour or miso varieties. It is less powerful than cornstarch, so you may need to use a little more to get the same thickness.
Non-obvious insight: Rice flour is less likely to clump if you sift it before mixing with water.
Pureed Vegetables
Pureed vegetables such as potatoes, carrots, squash, or cauliflower can add thickness and extra nutrition. Simply cook your chosen vegetable until soft, then blend with a little broth and stir back into your soup.
This method is great for creamy vegetable soups, chowders, or when you want a rustic texture. It’s also a healthy way to add fiber and vitamins.
Extra tip: Pureed beans or lentils work the same way and add protein.
Instant Mashed Potatoes
Instant mashed potato flakes are a quick and easy thickener. Just sprinkle a tablespoon at a time into your soup, stir well, and let sit for a minute. The flakes will dissolve and thicken the soup almost instantly.
This is a practical option for potato-based soups or when you need a fast fix. However, it can change the flavor and texture, so use sparingly in delicate soups.
Beans Or Legumes
Blended beans or lentils provide a hearty, creamy texture and boost the protein content. Simply cook beans or lentils until very soft, blend with a bit of broth, and stir into your soup.
This method works especially well in minestrone, chili, or any rustic-style soup. It’s a great option if you’re looking for more nutrition and a thicker, richer soup.
Non-obvious insight: White beans (like cannellini or navy) have a mild flavor that blends easily, while red or black beans add color and earthiness.
Rolled Oats
Rolled oats are a surprising but effective thickener. Add ¼ cup of rolled oats per 4 cups of soup and simmer for 10-15 minutes. The oats break down and thicken the soup, adding a subtle flavor and creamy texture.
Oats are perfect for vegetable, chicken, or mushroom soups. They’re high in fiber and help make your soup more filling.
Practical tip: Use quick-cooking oats for faster thickening, but avoid instant oats, which can turn mushy.
Credit: www.thekitchn.com
Egg Yolks
Egg yolks can thicken and enrich soup, especially in creamy or French-style recipes. To use, beat 1-2 yolks with a little hot soup, then slowly stir back into the pot. Do not let the soup boil after adding yolks, or they will scramble.
This technique adds a silky, smooth finish and a golden color. It’s best for bisques and chowders.
Non-obvious insight: Always temper the yolks first by mixing with hot soup, not adding directly to the pot.
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Cream Or Coconut Milk
Cream (heavy cream or half-and-half) and coconut milk both add richness and body to soup. Pour in ½ cup per 4 cups of soup near the end of cooking, heat gently, and avoid boiling.
Cream is excellent for Western-style soups, while coconut milk is common in Thai or Indian recipes. Both options give a luxurious texture but can also change the soup’s flavor.
Xanthan Gum
Xanthan gum is a powerful, gluten-free thickener often used in commercial cooking. Use a tiny amount—about ⅛ teaspoon per cup of soup. Sprinkle evenly while stirring constantly to avoid clumps.
Xanthan gum thickens without heat, so it’s ideal for cold soups or sauces. It’s also suitable for keto or low-carb diets.
Practical note: Too much xanthan gum can make soup slimy, so measure carefully.
Ground Nuts Or Seeds
Ground almonds, cashews, or sunflower seeds can thicken soup and add flavor. Blend ¼ cup ground nuts with a small amount of broth, then stir into your soup. Simmer until thickened.
This works well in creamy vegetable or nut-based soups and is common in Middle Eastern and Indian cuisine. It’s a great way to add healthy fats and protein.
Extra tip: Use unsalted, raw nuts for the most neutral flavor.
Comparison Of Cornstarch Substitutes
To help you choose, here’s a quick comparison of the most popular alternatives:
| Thickener | Best For | Texture | Gluten-Free |
|---|---|---|---|
| All-purpose flour | Hearty, creamy soups | Opaque, smooth | No |
| Arrowroot powder | Clear broths, light soups | Clear, glossy | Yes |
| Potato starch | Vegetable, chicken soups | Silky, glossy | Yes |
| Tapioca starch | Asian, sweet/spicy soups | Glossy, chewy | Yes |
| Rice flour | Asian soups | Creamy, smooth | Yes |
| Pureed vegetables | Vegetable, chowder | Rustic, hearty | Yes |
How To Choose The Best Thickener For Your Soup
Choosing the right thickener depends on three main factors: dietary needs, desired texture, and flavor. Here are some quick guidelines:
- For gluten-free cooking, use arrowroot, potato starch, tapioca, rice flour, or pureed vegetables.
- For clear soups, arrowroot or potato starch are best.
- For creamy textures, flour, pureed beans, or instant potatoes work well.
- For extra nutrition, choose pureed beans, vegetables, or ground nuts.
- For low-carb or keto, use xanthan gum or pureed cauliflower.
Another helpful comparison:
| Soup Type | Best Thickener(s) | Why |
|---|---|---|
| Clear broth | Arrowroot, potato starch | Keep soup clear, light texture |
| Chowder | Flour, pureed potatoes | Classic creamy base |
| Vegan | Pureed vegetables, beans, rice flour | No animal products, adds nutrition |
| Asian soup | Tapioca, rice flour | Traditional thickening |
| Low-carb | Xanthan gum, cauliflower puree | Low in starch and carbs |
Common Mistakes When Thickening Soup Without Cornstarch
1. Adding Starch To Hot Liquid
Always mix powders with cold water first to prevent clumps.
2. Using Too Much Thickener
Start with a small amount and add more if needed. Over-thickening can make soup heavy or slimy.
3. Not Simmering Enough
Some thickeners (like flour, rice flour, or oats) need time to cook and lose their raw taste.
4. Boiling Delicate Thickeners
Arrowroot, potato starch, and egg yolks break down at high heat. Add these near the end and avoid boiling.
5. Ignoring Flavor Changes
Some substitutes, like beans or instant potatoes, add their own taste—use them where they fit the soup style.
Expert Tips For The Best Results
- Use a whisk when adding thickeners to prevent lumps.
- Strain your soup if you want a perfectly smooth finish, especially after using pureed vegetables or beans.
- Taste as you go—some thickening agents can dull flavors, so adjust seasoning after thickening.
- Don’t rush—let your soup simmer for a few minutes after adding any thickener to reach the right consistency.
When Should You Not Substitute Cornstarch?
In some recipes, especially for desserts or very clear broths, cornstarch’s unique texture can be hard to copy. In these cases, stick to the original ingredient if possible. However, for most savory soups, any of the above substitutes will deliver excellent results.
For more details about the science of thickeners and cooking methods, visit Serious Eats.
Frequently Asked Questions
What Is The Best Gluten-free Substitute For Cornstarch In Soup?
Arrowroot powder and potato starch are the top gluten-free choices. They both thicken quickly and leave soup clear, not cloudy. Tapioca and rice flour also work well for those avoiding gluten.
Can I Use Flour Instead Of Cornstarch To Thicken Soup?
Yes, all-purpose flour is a common substitute. Mix it with cold water first, then add slowly and simmer. You may need to use about twice as much flour as you would cornstarch for the same effect.
Do Pureed Vegetables Change The Flavor Of Soup?
Yes, pureed vegetables add both flavor and thickness. Choose a vegetable that matches your soup—like potatoes for chowder or carrots for vegetable soup—to keep the taste balanced.
How Do I Avoid Lumps When Thickening Soup?
Always mix your thickener with cold water to make a smooth slurry before adding to hot soup. Stir constantly and add slowly to prevent clumps.
Is Xanthan Gum A Good Thickener For Soup?
Xanthan gum is very effective in small amounts. It thickens without heat and is perfect for low-carb, gluten-free, or cold soups. Use sparingly—too much can make soup slimy.
Finding the right substitute for cornstarch in soup gives you flexibility in the kitchen and opens new ways to enjoy your favorite recipes, no matter your dietary needs or what’s in your pantry. Try these options and discover which works best for your next bowl of soup.
