Soups are a delicious and comforting food enjoyed around the world. Many soup recipes call for the addition of milk or cream to enrich and thicken the broth. When making soup, people often wonder if evaporated milk can be used instead of regular milk or cream to thicken soups.
What is evaporated milk?
Evaporated milk is cow’s milk that has had about 60% of the water content removed through evaporation. It is shelf-stable and does not require refrigeration until opened. Evaporated milk has a creamy, milky taste and texture that is thicker than regular milk. It is commonly used in recipes that require a rich, creamy milk ingredient like desserts, sauces, casseroles, and soups.
How is evaporated milk different from condensed milk?
While they look similar, evaporated milk and sweetened condensed milk are very different products:
| Evaporated Milk | Sweetened Condensed Milk |
|---|---|
| It is unsweetened and contains no added sugar. | It contains added sugar, giving it a very sweet taste. |
| The milk content is thicker with about 60% of the water removed. | It is even thicker with about 75% of the water removed. |
| Used to add creaminess and richness to savory dishes. | Mainly used in desserts and sweets. |
Does evaporated milk thicken soups?
Yes, evaporated milk can be used to thicken and add creaminess to soups and chowders. Here’s how it works:
- Higher milk content – With 60% of the water removed, evaporated milk has nearly double the milk solids of regular milk. More milk solids means more thickness and richness.
- Emulsification – Milk contains casein proteins that act as natural emulsifiers that can thicken mixtures. Heating causes the proteins to unfold, further improving emulsification.
- Reduced water content – Evaporated milk adds thickness with less watery liquid to dilute the soup.
- Creaminess – The smooth, velvety texture helps create a creamy mouthfeel.
The thickness and richness that evaporated milk contributes to soups is similar to that of heavy cream. But unlike cream, evaporated milk won’t curdle or separate when boiled or added to hot soups. The concentrated milk solids add stability.
How much evaporated milk to use?
For every 1 cup of regular milk called for in a soup recipe, substitute 2/3 cup evaporated milk. The increased milk solids in evaporated milk mean you don’t need as much volume to achieve a thick, creamy texture. Start with a lesser amount and adjust to your desired consistency.
What kinds of soup can use evaporated milk?
Evaporated milk works well in many types of soups:
Cream soups
Cream-based soups get ultra silky and luxurious with evaporated milk. Try it in potato, mushroom, celery, broccoli, cauliflower, or asparagus soups.
Chowders
The rich creaminess of evaporated milk is perfect for thickening and adding velvety texture to seafood or corn chowders.
Bisques
For lush, velvety bisques made with shellfish, rice, or vegetables, evaporated milk is the ideal ingredient.
Cheese soups
In cheese soups like cheddar, beer cheese, and queso, evaporated milk adds thickness and enhances the creamy cheesy flavor.
Pureed soups
After pureeing vegetables or legumes into smooth soup, a splash of evaporated milk makes it wonderfully creamy.
Canned condensed soups
For a quick and easy homemade condensed soup, mix canned soup with evaporated milk in a saucepan and heat together until thickened.
Cold soups
Evaporated milk can even thicken up chilled summer soups like cucumber, tomato, or avocado soup.
Tips for using evaporated milk in soup
Here are some tips to follow when using evaporated milk to thicken soups:
- Shake the can well before opening to evenly distribute the concentrated milk solids.
- For best results, add evaporated milk slowly at the end of cooking once the soup has finished simmering.
- Stir constantly after adding to prevent curdling as it heats through.
- Start with less and add more as needed for desired consistency.
- For puréed soups, blend evaporated milk with cooled soup before heating to mix thoroughly.
- Don’t let the soup boil after adding evaporated milk or it can curdle.
Pros of using evaporated milk in soup
Here are some of the benefits of using evaporated milk to thicken soup:
- Adds rich creamy texture and mouthfeel
- Boosts and rounds out other flavors
- Thickens without diluting flavor
- More economical alternative to heavy cream
- Won’t curdle at high heat like cream
- Long shelf life and pantry-friendly
- Easy substitution for regular milk
Potential cons of using evaporated milk
There are a couple potential downsides to keep in mind:
- Higher calorie and fat than regular milk (though less than heavy cream)
- Adds a subtle cooked milk flavor
- Not suitable for people avoiding dairy
Non-dairy alternatives
For those avoiding dairy, there are several plant-based alternatives to try instead of evaporated milk:
- Coconut milk – Adds creamy texture and richer flavor
- Cashew cream – Blends cashews with water for smooth creaminess
- Oat cream – Made from blended oats, creates thickness
- Soy milk – Puréed soybeans create emulsion for thickness
- Nutritional yeast – Adds savory, cheesy flavor to dairy-free soups
- Tapioca starch/flour – Used as a starch thickener like cornstarch
- Roux – Made with oil or vegan butter and flour to thicken
The ratios may vary when substituting coconut milk and other dairy-free alternatives for evaporated milk. Some trial and error may be needed to achieve the ideal consistency.
Conclusion
Evaporated milk is an excellent choice for easily thickening and adding creamy richness to soups and chowders. With its concentrated milk solids and smooth, velvety texture, evaporated milk can create a silky, indulgent mouthfeel. Just remember to add it gradually off heat at the end and stir constantly to avoid curdling. With the right techniques, evaporated milk transforms the texture of soups into a luxurious, creamy delight.