Another way to thicken soup is to use cream and flour. These ingredients should be mixed thoroughly and added to the soup. In this case, too, pour a little hot soup into the bowl and temper the cream.

What to remember when thickening soup? To avoid curdling, using products with a higher fat content is better.Cream with 18% or 30% fat content is less prone to protein denaturation than its leaner ...

Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.