Thickening agent for soups or stews

Thickening agent for soups or stews recipe videos

A thickening agent for soups or stews is a substance used to increase the viscosity and create a richer, more cohesive texture in liquid-based dishes. Common examples include a roux (a cooked mixture of fat and flour), cornstarch slurries, or pureed vegetables like potatoes or beans. These agents are fundamental in cuisines worldwide, from French sauces to Asian gravies and hearty American stews.

🍽️ Nutrition at a glance

Depending on the base, these agents are typically high in carbohydrates (from flour, starch, or vegetables) and can add fat if using a roux. They primarily provide energy (calories) and, if made from whole foods like legumes or root vegetables, can contribute dietary fiber and essential minerals like potassium.

Nutrition breakdown

Calories	100 kcal
Protein	2 g
Carbs	8 g
Fat	7 g
Fiber	1 g
Sugar	0 g
Sodium	0 mg
Iron	1.2 mg
Thiamin (B1)	0.1 mg
Niacin (B3)	1.5 mg
Folate	25 mcg
Selenium	4 mcg
Manganese	0.4 mg

Per 2 tablespoons (about 30 g) of a basic all-purpose flour roux (equal parts flour and fat) · estimated, varies by recipe

💡 What's interesting

The use of thickening agents is a universal culinary technique, but the choice often defines a dish's cultural identity—like the dark roux in a Cajun gumbo or the cornstarch slurry in a Chinese stir-fry sauce. Nutritionally, they transform a simple broth into a more satiating and calorically dense meal.