Why Is My Soup Too Salty? How Do I Fix It?

Over-salting a soup is a very common mistake and the good news is it is often fixable.

Add a starchy element

Dropping in a raw peeled potato and simmering for 15 to 20 minutes, then removing it, can absorb some excess salt. Adding more potato, rice, pasta, or cooked grain and letting it cook into the soup dilutes the saltiness while adding body.

Add more liquid

If the recipe can support it, adding unsalted stock or water and simmering longer to let flavors reintegrate is the most straightforward fix.

Add an acid

A squeeze of lemon juice or a splash of vinegar does not remove salt but it shifts the perception of it. It brightens the flavor in a way that makes saltiness less dominant. This is the finishing move in the Lentil Spinach Stew with Lemon and the Smoky Pumpkin Soup.

Add something creamy

Coconut milk, Greek yogurt, or a swirl of olive oil rounds out sharpness. In the Thai Coconut Chicken Soup, coconut milk is doing exactly that.

For next time: season in layers and taste as you go. Salt early in cooking and adjust at the end rather than salting everything at the finish.

Got a soup that needs rescuing right now? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.