Using Greek yogurt is an easy and healthy way to thicken soups. The high protein content and thick texture of Greek yogurt makes it an ideal ingredient for adding creaminess and body to soups without significantly altering the flavor.
Why Use Greek Yogurt to Thicken Soup?
There are several advantages to using Greek yogurt instead of other thickeners like flour, cornstarch, or cream:
- Higher protein – Greek yogurt contains up to twice the amount of protein as regular yogurt, providing a nutritional boost to soups.
- Thick texture – The thick, creamy texture of Greek yogurt makes it perfect for thickening without thinning out soups.
- Less fat – Greek yogurt is strained to remove excess whey, resulting in a thicker product with less fat and fewer calories than cream.
- Probiotics – Greek yogurt contains live and active cultures that can aid digestion.
- Tangy flavor – Greek yogurt has a tangy, tart flavor that can enhance soups instead of diluting their flavor.
- Ease of use – Greek yogurt can be easily whisked into hot soups right before serving without any special preparation.
How Does Greek Yogurt Thicken Soups?
Greek yogurt is able to thicken soups due to its high protein content. The proteins in Greek yogurt, especially casein, interact with the liquid in soups to increase viscosity. As the yogurt heats up in the soup, the proteins unfold and interact with each other and the liquid to create a thicker texture.
The fat content in Greek yogurt also contributes to its thickening power. Nonfat Greek yogurt will not thicken as much as full fat varieties. Full fat Greek yogurt contains around 10% fat, allowing it to better stabilize and thicken soups.
How to Use Greek Yogurt to Thicken Soup
Using Greek yogurt to thicken soup is easy. Here are some tips for getting the right consistency:
- Whisk it in – Remove the soup from heat and gradually whisk in the Greek yogurt until fully incorporated and smooth.
- Don’t boil – Be sure not to boil the soup once the yogurt has been added, as high heat can cause yogurt to curdle or separate.
- Start with small amounts – Begin by whisking in just 1-2 tbsp yogurt per cup of soup, adding more as needed.
- Mix with starch – For even thicker soup, whisk in a slurry of cornstarch and water along with the yogurt.
- Add slowly – When whisking in yogurt, add it slowly in a steady stream while stirring to prevent clumping.
- Season – Taste and season the soup with more salt, pepper, or herbs after yogurt is added if needed.
What Type of Greek Yogurt is Best?
The best Greek yogurts for thickening soup are:
- Full fat – Full fat Greek yogurt will thicken more effectively than nonfat or low-fat varieties.
- Strained – Look for Greek yogurts labeled “strained” which have had more whey removed for thicker texture.
- Plain – Plain Greek yogurt works best as flavored yogurts can sometimes thin out soups.
- Whole milk – Whole milk Greek yogurt is ideal, as the higher fat content improves thickening capability.
Avoid nonfat, low-fat, or flavored Greek yogurts for thickening as they contain more whey and less fat and protein, resulting in less thickening power.
Greek Yogurt Amounts to Thicken Soup
The amount of Greek yogurt needed to thicken soup depends on the amount of soup and your desired consistency. Here are some general guidelines for how much to use:
| Amount of Soup | Greek Yogurt Amount |
|---|---|
| 1 cup | 1-2 tablespoons |
| 2 cups | 3-4 tablespoons |
| 4 cups (1 quart) | 1/4 – 1/3 cup |
| 8 cups (1/2 gallon) | 1/2 – 2/3 cup |
| 16 cups (1 gallon) | 1 – 1 1/4 cups |
Start with less yogurt and gradually increase amounts as needed. Avoid adding more than 1 cup of yogurt per gallon of soup.
Tips for Using Greek Yogurt in Soup
- Whisk yogurt in slowly at the end after removing soup from heat.
- For creamy soups, puree some of the soup with yogurt before adding back.
- For maximum thickening, choose full fat Greek yogurt strained of excess whey.
- Avoid boiling soup once yogurt is added to prevent curdling.
- Add a slurry of cornstarch and water along with yogurt for an extra thick result.
- Season soup with salt, pepper, or herbs after yogurt is added if needed.
- Keep soup warm but not boiling after yogurt is added and serve promptly.
- Refrigerate leftovers to prevent yogurt from breaking down over time.
Can You Add Greek Yogurt at the Beginning?
It’s best to avoid adding Greek yogurt at the beginning when you first start making soup. High heat can cause the proteins in yogurt to over-coagulate, resulting in a grainy or lumpy texture.
Instead, wait until the end once the soup has finished cooking and has been removed from the heat. This prevents the yogurt from boiling, which can cause it to separate or curdle.
If adding at the beginning, temper the yogurt first by whisking in a ladle of hot soup broth before adding to the pot. Keep heat low and stir frequently to prevent yogurt from curdling as it heats up.
What Soups Work Best with Greek Yogurt?
Greek yogurt works well for thickening and adding creaminess to many types of soups:
- Cream soups – Potato, cauliflower, broccoli, mushrooms, etc.
- Chowders – Corn, seafood, etc.
- Chilled soups – Gazpacho, cucumber, etc.
- Pureed soups – Butternut squash, carrot, etc.
- Bean soups – White bean, lentil, black bean, etc.
- Vegetable soups – Tomato, vegetable, minestrone, etc.
The tangy flavor of yogurt works well in most cream-based or vegetable soups. Avoid adding to strongly flavored soups like beef broths where yogurt flavor could overwhelm.
Troubleshooting Greek Yogurt in Soup
If Greek yogurt is not thickening soup properly or causes texture issues, here is some troubleshooting:
| Issue | Solution |
|---|---|
| Yogurt curdles or separates | Avoid boiling soup after yogurt is added. Temper yogurt with hot liquid first. |
| Adds sour flavor | Use plain Greek yogurt. Reduce amount added. |
| Makes soup grainy | Whisk yogurt in slowly on low heat. Don’t let yogurt boil. |
| Not thickening | Use full fat Greek yogurt. Add more yogurt gradually as needed. |
| Dilutes flavor | Season with more herbs, salt and pepper after adding. |
How Does Greek Yogurt Compare to Other Thickeners?
Greek yogurt can be used instead of other commonly used soup thickeners like:
- Cream – Greek yogurt is lower in fat and calories than heavy cream. It provides a richer flavor than milk or half and half.
- Flour – Yogurt adds protein and is better for those avoiding gluten. It won’t give a starchy texture like flour.
- Cornstarch – Yogurt thickens without the gloopy texture cornstarch can cause. No need to make a slurry.
- Potato – Using yogurt is faster, easier and less likely to dilute flavor than pureeing potatoes.
- Roux -Greek yogurt thickens without the hassle of making a butter-flour roux.
Greek yogurt can provide a healthier, easier alternative to traditional soup thickeners.
Conclusion
Greek yogurt is an ideal healthy, flavorful option for thickening soups. The high protein content and naturally thick texture allow it to smoothly thicken soups without significantly altering flavors. Just be sure to add it at the end off the heat and gradually whisk in a little at a time until desired consistency is reached. With some simple tips, Greek yogurt can be your new go-to soup thickener.