Which is better for thickening soup: flour or cornstarch?

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When it comes to soup thickening agents, two common options are cornstarch and flour.

Is one superior than the other? It depends on whoever you ask. Without a doubt, both flour and cornstarch have advantages and disadvantages. They are not, however, the same.

Whichever thickening agent you pick, the most essential thing is to understand how to utilize it and optimize its efficiency while reducing its specific drawbacks.

Which Is Better: Cornstarch vs. Flour

Cornstarch, in my opinion, is more efficient than normal flour at thickening a dish. Nevertheless, you may use flour, but you will need to add more. Cornstarch or cornflour in big amounts might interfere with the taste of the food, bringing that corny flavor that you may not desire. If you need to thicken a lot of things, use all-purpose flour instead.

Since both substances are starch-based, they will both work.

You should start by making a slurry. Take a bowl, add a spoonful of flour or cornstarch, and then mix in a tablespoon of hot water at a time. Repeat until you get the desired consistency. Congratulations, you now have a slurry of a thickening agent. You may now gradually add this to your soup. After your soup has reached the required thickness, stop adding the slurry but continue to stir it until it has a beautiful even consistency throughout.

To prevent clumps, add the flour first and spread it out as evenly as possible in the mixing bowl, then add the water and thoroughly whisk.

Soups, stews, and other similar dishes will thicken as they cool. Hence, lowering the heat near the end of the cooking process will give you a much better notion of how thick the soup is. This simple change may help prevent the soup from becoming too thick.

Can You Use Plain Flour To Thicken Soup?

Is it feasible to thicken a soup or sauce using all-purpose flour (simple flour)?

Of course, but avoid stirring it straight into the sauce or soup. This is a typical error that people make while attempting to thicken a meal.

Instead, you should first make a slurry using flour and water. Read the instructions in the preceding section for further information.

Can You Use Self-Raising Flour To Thicken Soup?

Absolutely, self-raising flour may be used to thicken sauces and soups.

As previously, mix a slurry with it and proceed in the same manner as you would with normal flour or cornstarch.

Just add a little amount at a time. Note: Since self-raising flour thickens faster than conventional plain flour, use a bit less than usual.


When used correctly, cornstarch and flour are both excellent in thickening soup. Note that cornstarch absorbs more water and thickens better in general. Nevertheless, flour is preferable when big amounts are required to prevent overpowering the taste of the dish.

Must-read related posts:

  • Corn Flour Substitutes: If you want to thicken your soup with corn flour but don’t have any on hand, try these substitutes.


Is flour or cornstarch better to thicken soup?

It’s worth noting that cornstarch thickens twice as well as flour. If you need to replace cornstarch for 14 cup (four tablespoons) flour in a gravy recipe, use just two tablespoons cornstarch.

What is the best ingredient to thicken soup?

Mix in the flour or cornflour

Place a spoonful of each in a small dish and whisk in 2-3 tablespoons of the soup until smooth. Return this to the soup and bring it back to a simmer. Simmer for a few minutes to enable the starch granules to rupture and the flour flavor to cook away.

Why does cornstarch thicken better than flour?

Both are grain starches, however cornstarch includes gluten whereas flour does not. Gluten diminishes flour’s thickening power. One spoonful of cornstarch thickens one cup of liquid (250 mL) to a medium consistency. It takes twice as much flour—two tablespoons—to thicken the same quantity of liquid.

Why does cornstarch thicken soup?

Cornstarch molecules act like tiny sponges. They absorb water and expand as a result. The same is true for any starch. When rice, oatmeal, or polenta are boiled, they thicken and increase in volume.

What is the healthiest way to thicken soup?

Let your soup to simmer with a starchy vegetable such as squash, pumpkin, sweet potato, or white potato. The simplest technique to thicken soup is to purée these veggies using an immersion blender. Yet, you are not required to do anything to them. Just add the starch and let it simmer down to thicken your soup.

How long does it take soup to thicken after adding cornstarch?

Pour the slurry into the saucepan of heated liquid while whisking or swirling regularly (again, lump prevention). Cook, stirring frequently, until the liquid comes to a boil and thickens, about 1 to 2 minutes.

What do restaurants use to thicken soup?

Cornstarch. Cornstarch, the most common of all starches, is produced from corn, making it vegan and gluten-free, as well as transparent and flavorless.

What is the most common thickener for soups?

Cornstarch. Cornstarch is the most widely used thickening ingredient in the industry…. Pre-gelatinized Starches. Arrowroot…. Agar-Agar…. Algin (Sodium Alginate)… Gelatin…. Gum Arabic or Acacia…. Gum Tragacanth.
More to come…

How to make soup creamy and thick?

Flour, cornstarch, or another thickener should be added: Starches thicken and give soup body. In a separate dish, mix a few teaspoons of starch into a small amount of liquid before adding it to the main saucepan. This keeps the starch from clumping and allows it to dissolve evenly into the soup.

Is it better to add flour or cornstarch?

Cornstarch has thickening characteristics and is often used to thicken liquid-based recipes. A half-teaspoon of cornstarch can thicken a sauce into a transparent, smooth slurry in less than a minute. Flour’s thickening properties are significantly weaker, and you’ll need more of it to thicken liquids.

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