A great soup not only tastes good, but also has good "mouth feel." That is, texture and body contribute to your soupy pleasure. A soup that is too thick can be hard to swallow. Thin it out by adding more broth, water, milk, or whatever liquid was used for the soup. Simmer until the soup is heated through and the flavor is balanced.

An easy way to thicken a too-thin soup is to add a few fresh breadcrumbs. You can make them in seconds by crumbling fresh bread (without the crust) between your fingers or by pulsing the bread in a food processor. Another method is to increase the heat slightly and simmer, uncovered, until it's the right consistency.

To add more body, puree some of the soup in a blender or food processor and return it to the pot, or add mild-tasting, pureed vegetables, such as mashed potatoes, or ingredients such as pureed cooked rice. (Puree the rice in the blender with some of the soup.) If the recipe is for a pureed soup, add additional cooked, pureed vegetables that you've already used in the recipe.