How Do You Make Soup Into Gravy?

Soup is a staple dish enjoyed by many, especially during colder seasons. It is often served as a standalone meal or as a starter, accompanied by bread or crackers. But what if you have leftover soup that you want to convert into a gravy? Fortunately, converting soup into gravy is a simple process that can elevate any dish.

Gravy is a thick and flavorful sauce typically made from meat drippings, flour, and broth or water. However, soup can also be used as a base for making gravy. The addition of flour acts as a thickening agent, transforming the soup into a flavorful and versatile sauce. In this article, we will explore how to turn soup into gravy using various techniques and ingredients.

Key Takeaway
To make soup into gravy, start by heating the soup in a saucepan and bringing it to a boil. Then, add a slurry made of equal parts cornstarch and cold water to the soup, whisking constantly to avoid lumps. Continue cooking the soup for a few more minutes until it thickens into a gravy-like consistency. Adjust the seasoning as needed and serve hot.

The Basics of Soup and Gravy Making

Making soup and gravy involves a lot of similarities, but they serve different purposes. Soup is usually a liquid-based dish that incorporates various ingredients, while gravy is a sauce-like addition to dishes that requires a thick and velvety texture. Understanding the difference between the two is essential to making the transition from soup to gravy.

The basics of soup and gravy making include selecting the right ingredients, consistency, and seasoning. Most soups begin with a broth or stock, whereas gravies often incorporate a roux, a mixture of fat and flour, to thicken and add flavor. When making a soup, the goal is to create a flavorful and hearty dish that can stand alone or be paired with other foods. In contrast, gravy is meant to complement a particular dish, such as mashed potatoes or roasted turkey, adding an extra layer of flavor and texture. By mastering these fundamental techniques, you can create delicious soups and gravies to add depth and flavor to any meal.

The Difference Between Soup and Gravy

Soup and gravy are both liquids that are commonly used in cooking. However, there are distinct differences between the two that affect how they are prepared and used in recipes.

Soup is a liquid dish made by simmering vegetables, meat, or fish in water or broth. It can be thick or thin and may contain chunks of ingredients. Soup is typically served as a standalone dish or as an appetizer. On the other hand, gravy is a thickened sauce made by combining meat drippings, broth, and flour. It is usually used as a condiment to enhance the flavor of meat, potatoes, or other dishes. Gravy is thicker than soup and has a more concentrated flavor. Additionally, it commonly includes fat, which is something soup generally lacks.

Understanding these differences is crucial when making soup into gravy. Simply heating and adding cornstarch or flour to soup will not make it into gravy. Gravy is made by thickening a liquid that is already enriched with meat drippings or broth, whereas soup is designed to be a thinner, more fluid meal. To convert soup into gravy, it is best to start with a recipe that is already designed to result in a thick, velvety sauce. Whether you’re making soup or gravy, a little practice and some expert tips can help you create a delicious final product every time.

Thickening Agents for Turning Soup into Gravy

Thickening agents are a crucial ingredient to turn soup into gravy. There are several types of thickening agents available and the choice depends on the desired texture and dietary requirements. The most common thickening agents are flour, cornstarch, arrowroot, and roux.

Flour is the most popular thickening agent for gravy. To use flour, mix it with water or stock and add it slowly to the soup, stirring continuously until it thickens. Cornstarch and arrowroot are excellent alternatives for those who are gluten intolerant. They work similarly to flour and can be mixed with cold water or stock before adding to the soup. Roux is a mixture of flour and fat, usually butter. It is a common thickening agent used in French cuisine and is best added at the beginning of the cooking process. These are some of the most common thickening agents that can be used to turn any soup into a delicious gravy.

Creating Flavors for Gravy from Soup Base

Creating Flavors for Gravy from Soup Base

A soup base provides a strong foundation for making a flavorful gravy. To create a robust gravy, you first need to concentrate the soup base by reducing it over medium to low heat until it becomes a thick liquid. Once the soup base is concentrated, you can start adjusting the flavor profile by adding spices and herbs. This step allows you to customize your gravy to your liking. You can add black pepper, garlic powder, paprika, sage, rosemary, thyme, or any other herbs and spices of your choice. Keep in mind that certain herb combinations work better with specific types of meats, so choose wisely.

To add more depth and complexity to your gravy, you can also add the meat drippings or pan juices to the concentrated soup base. This step gives your gravy an excellent umami flavor, and it brings out the meat’s natural flavors. Once you’ve stirred in the meat drippings or pan juices, ensure you taste your gravy and adjust the salt level accordingly. Keep in mind that some meats release more salt than others, so it’s important to use your taste buds as a guide. With these tips, you can turn any soup into a delicious gravy that adds flavor and depth to your favorite dishes.

Tips and Tricks for Perfect Soup Gravy Consistency

Achieving the perfect consistency for your soup gravy can be a bit tricky, but with the right tips and tricks, it can be done effortlessly. Firstly, it is essential to use the right amount of thickener to ensure the gravy has the right thickness. For instance, cornstarch is excellent for thickening soup gravy, but it should be used sparingly as too much can make it thick and gloopy. Other thickeners like flour and arrowroot should also be used in moderation.

Secondly, ensuring that your soup gravy is cooked for the right amount of time can make a significant difference in its consistency. If the gravy is not cooked long enough, it can be watery and lack flavor, while cooking it for too long can thicken it too much. Ideally, the gravy should be cooked until it is thick enough to coat the back of a spoon. By following these simple tips and tricks, you will be able to achieve a perfect soup gravy consistency every single time, making your dishes even more delectable and comforting.

Serving Suggestions for Soup Gravy

When it comes to serving soup gravy, there are a variety of options to consider. One classic way to enjoy this savory sauce is to drizzle it over mashed potatoes, creating a comforting and filling meal. It also pairs well with meats like chicken, turkey, or beef. Simply pour the gravy over the meat or use it as a dipping sauce for added flavor.

Another option is to use the gravy as a base for a hearty stew or casserole. Combine it with vegetables and other ingredients to create a flavorful and satisfying dish. Soup gravy can also be served over rice, noodles, or other grains for added texture and taste. Whatever method you choose, soup gravy is a versatile and delicious addition to any meal.

Frequently Asked Questions on Turning Soup into Gravy

Frequently Asked Questions on Turning Soup into Gravy:

1. Can any soup be turned into gravy?
Not all soups can be turned into gravy as it depends on the soup’s consistency. Soups with a thick and creamy texture are easier to turn into gravy, while thin soups with a high water content may not work well.

2. How do I thicken soup into gravy without using flour?
You can use cornstarch, arrowroot, or potato starch to thicken soup into gravy instead of flour. Mix the starch with cold water or milk, and whisk it into the soup. Allow the mixture to simmer until it thickens to the desired consistency. It’s important to note that each thickener has its unique properties and the quantity needed may differ from one to another.


In conclusion, making soup into gravy is an easy process that requires a few extra steps. By starting with a flavorful soup base and thickening it with a roux, you can create a rich and delicious gravy that will enhance any dish. It is important to remember to adjust the seasoning and consistency to your liking, as well as experiment with different herbs and spices to add complexity and depth to the final product.

Overall, mastering the technique of making gravy from soup is a valuable skill to have in the kitchen. It allows for versatility in cooking and can elevate simple dishes to new heights. With some practice and experimentation, anyone can become a pro at making delicious, savory gravies from their favorite soups. So why not give it a try and see for yourself the wonders that can be achieved with this simple technique?

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