Soup will be 'thicker and creamier' if you add chef's 1 simple ingredient

Sometimes a finished soup tastes just right but lacks the thickness you were expecting. This can happen with both blended soups like mushroom or butternut squash and lighter vegetable broths. While simmering the soup longer to reduce the water content or adding starchy vegetables can help, chefs say yoghurt is one of the easiest ways to improve texture without compromising flavour.

According to BBC Good Food, stirring in a small amount of thick yoghurt can make a soup richer and more velvety than cream alone. "Adding cream can thicken a creamy soup, but yoghurt is often more effective," the outlet said. "Just be careful not to boil the soup once you've added it, as this can cause it to split and curdle."

Professional chefs recommend adding yoghurt gradually, stirring it in over low heat once the soup is finished cooking. This ensures the consistency is smooth and even.

The yoghurt adds both creaminess and a subtle tang, which can enhance the flavour of vegetable- or mushroom-based soups.

There are also other ways to thicken soup. Simmering to evaporate some of the liquid is a simple method, though it can intensify flavours, so careful tasting is necessary.

Blending part of the soup or adding cooked legumes or potato can also create a thicker texture. Some cooks prefer using a flour or cornstarch slurry for more control, but yoghurt provides a natural, protein-rich alternative that complements most recipes.

Chefs note that yoghurt works particularly well in soups with a neutral or earthy base. For example, adding a spoonful to wild mushroom or roasted vegetable soups can elevate the texture without overpowering the natural taste of the ingredients. It also avoids the heaviness that can sometimes come from adding large amounts of cream.

Home cooks looking to impress guests or simply enjoy a more comforting bowl of soup may find this tip especially useful during autumn and winter months. With just one simple ingredient, a soup that is slightly thin at the end of cooking can become a velvety, restaurant-quality dish that tastes as good as it looks.

Whether you're making a quick weeknight soup or a weekend special, adding a little yogurt could be the trick to making it "thicker, creamier, and more satisfying," chefs say.