Thick soups can be thickened with which of the following?

Thick soups can effectively be thickened using cornstarch, as it serves as a powerful thickening agent when mixed with cold water to create a slurry before being added to the hot soup. When the slurry is heated, the cornstarch granules absorb the water and swell, increasing the viscosity of the soup without altering its flavor significantly. This process is beneficial because cornstarch provides clarity and a smooth mouthfeel compared to other thickening agents.

Other thickening methods, such as using flour, may require cooking longer to eliminate the raw taste, and gelatin needs to be dissolved properly to avoid lumps. Cream can add richness but does not significantly thicken the soup on its own. Thus, cornstarch is often preferred for its quick thickening properties and neutral flavor profile in soups.