Thickening soup with evaporated milk is a quick and easy way to add creaminess and texture to soups, stews, and chowders. Evaporated milk contains about 60% less water than regular milk, so it provides more thickness and richness per ounce. The proteins and fat in evaporated milk help stabilize emulsions, preventing liquids and solids from separating. Just a small amount can transform a thin, watery soup into a rich, velvety dish. Here’s a guide to using evaporated milk to thicken soups step-by-step.
Can You Use Evaporated Milk to Thicken Soup?
Yes, evaporated milk is an excellent ingredient for thickening and enriching soups. It has a naturally thick, creamy texture that blends smoothly into broths, purees, and sauces. The high protein and fat content helps bind ingredients together for a richer mouthfeel. Just a 1/4 to 1/2 cup of evaporated milk per pot of soup can create a noticeable difference in body and texture.
Evaporated milk is shelf-stable, so it can be stored unopened at room temperature until needed. Once opened, it should be refrigerated and used within 5-7 days. Make sure to check the expiration date before using. But generally, the longer storage life makes evaporated milk convenient to have on hand anytime you want to quickly thicken up a soup.
How Does Evaporated Milk Thicken Soup?
There are a few reasons why evaporated milk is so effective at thickening soups:
- Higher protein content – Evaporated milk has about 9 grams of protein per 1/4 cup serving, while regular milk has about 8 grams per cup. The higher concentration of proteins helps form emulsions that add body.
- Higher fat content – The higher fat content, about 15 grams per 1/4 cup, allows evaporated milk to coat and bind together ingredients for a richer, creamier texture.
- Less water – With about 60% of the water removed, evaporated milk provides thicker consistency and stability per ounce compared to regular milk.
- Heat stability – Evaporated milk holds up well when boiled, allowing it to thicken and enrich soups as they cook without curdling or separating.
The combination of extra proteins, fats, and reduced water makes evaporated milk the ideal product for easily transforming the texture of soups and chowders.
How Much Evaporated Milk to Use to Thicken Soup?
The amount of evaporated milk needed to thicken soup can vary based on the type and quantity of soup, as well as your desired thickness. Here are some general guidelines for how much to add:
- For mild thickening of 1-2 quarts soup, use 1/4 to 1/3 cup evaporated milk.
- For substantial thickening of 2-4 quarts of soup, use 1/2 to 3/4 cup evaporated milk.
- For thick cream-style soups like chowders or bisques, use 3/4 to 1 cup evaporated milk per quart.
Start with less and add more as needed, stirring vigorously after each addition to fully incorporate. Too much evaporated milk can make some soups overly thick and gloppy. Go slowly until the desired silky, creamy texture is reached.
Tips for Thickening Soup with Evaporated Milk
Here are some tips to ensure evaporated milk thickens soups properly:
- Whisk evaporated milk together with a little cornstarch or flour before adding to soup for extra thickening power.
- Add evaporated milk slowly while stirring constantly to prevent clumping.
- Bring soup back up to a simmer after adding evaporated milk to smooth out thickness.
- Add evaporated milk at the end of cooking so it doesn’t scorch on the bottom of the pot.
- When making cream soups from scratch, use evaporated milk instead of regular milk or cream.
What Soups Can You Thicken with Evaporated Milk?
Evaporated milk can thicken and enrich many kinds of soups and stews including:
- Cream soups – chowders, potato soup, broccoli cheddar, creamy tomato
- Bisques – shrimp, crab, lobster, seafood
- Vegetable soups – minestrone, lentil, split pea, carrot
- Bean soups – navy bean, white bean, ham and bean
- Stews – beef stew, chicken stew, turkey stew
- Gumbos – seafood gumbo, chicken and sausage gumbo
- Chilis – chicken chili, turkey chili, vegetarian chili
- Dairy-based – cream of mushroom, cream of chicken
The creamy notes complement both hearty and delicate soups. Just about any soup can benefit from a little evap milk added right before serving.
Thickening Soup Without Evaporated Milk
If you don’t have evaporated milk on hand, there are a few substitutes that can also help thicken soup:
- Half and half or heavy cream – Provides thickness from fat and proteins.
- Mashed potatoes – Starchy potatoes thicken liquid as they break down.
- Pureed vegetables – Blend veggies into soup for creaminess.
- Roux – Cooked mixture of fat and flour thickens when whisked in.
- Cornstarch slurry – Mix cornstarch with cold water before adding to soup.
For those avoiding dairy, options like purees, roux, and slurries work well. But evaporated milk gives an unbeatable creamy texture.
Conclusion
Evaporated milk is a handy item to keep in the pantry for quickly elevating soups and stews. Just a small amount whisked in at the end of cooking can lend a silky, creamy mouthfeel. The extra proteins and fats help bind and emulsify the broth for texture you can’t achieve with plain milk or water alone. Experiment with adding anywhere from 1/4 to 1 cup per pot of soup to reach your ideal consistency.