How to Remove Too Much Salt From Soup

If you've over-salted your soup—or you don't care for the saltiness of a canned soup—there is hope. Knowing a few chef's secrets can transform your brine into the big bowl of goodness you intended in just 15 to 30 minutes. The magic lies in neutralizing, removing or reducing an adequate amount of salty liquid, and thus the salt, in your soup.

Adding potatoes is one technique for removing salt from soup. (Image: margouillatphotos/iStock/Getty Images)

Reducing Saltiness in a Thin Soup

Step 1

Potatoes or eggplant will absorb liquid and salt to reduce the saltiness of a thin soup. For a 2- or 3-liter soup or stock, place four peeled, quartered, medium-sized fresh potatoes or one medium-sized, peeled, chopped eggplant into the pot.

Step 2

Leave the eggplant or potato chunks on top of the soup and simmer for about 15 to 30 minutes or until the salty flavor is sufficiently reduced.

Step 3

Add more liquid (broth, consomme, etc.) to the soup, since the potatoes or eggplant probably will have soaked up a liberal amount.

Reducing Saltiness in a Thick Soup

Step 1

If the soup or stew is thick and overly salty, take a few slices of bread and remove the crusts.

Step 2

Discard the crusts and break the remaining pieces of bread into smaller bread chunks the size of croutons or a bit larger.

Step 3

Place the bread chunks on top of the soup. As the bread soaks up the liquid, they will simultaneously absorb some of the excess salt.

Step 4

Remove the bread crumbs, taste the soup and continue to add more bread crumbs until the soup reaches a desirable level of saltiness. Cooks may wish to add more liquid as well as flavoring after the bread crumbs have soaked up much of the salty broth.

Neutralizing the Saltiness of Soup

Step 1

If the above method(s) have failed to sufficiently reduce the saltiness of soup, try neutralizing the flavor with one teaspoon of sugar.

Step 2

Next, add one teaspoon of vinegar or lemon juice.

Step 3

Continue to stir in teaspoons of sugar and lemon juice or vinegar a little at a time until it tastes right to you.

Diluting Soup to Reduce Salt

Step 1

The most effective, albeit time-consuming, method of reducing the salinity of soup or stew is to dilute it by adding more of every other ingredient in the recipe. First, add more liquid in the form of broth and perhaps some water or cream.

Step 2

Next, add other ingredients from the recipe, such as vegetables and spices.

Step 3

Adding more ingredients--especially liquid--will result in a lot of extra soup; serve more now or store it in the freezer for future use.

Things You'll Need

  • Potatoes or eggplants, raw

  • Potato peeler

  • Knife

  • Cutting board

  • Bread, sliced

  • Sugar

  • Vinegar

  • Teaspoon

  • Water or broth

  • Sponge, towel or other absorbent material


Crazy as it may sound, you can also use a clean sponge, towel or other piece of absorbent material to soak up the salty liquid from a soup.

Load Comments

Copyright © 2019 Leaf Group Ltd. Use of this web site constitutes acceptance of the LIVESTRONG.COM Terms of Use , Privacy Policy and Copyright Policy . The material appearing on LIVESTRONG.COM is for educational use only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse any of the products or services that are advertised on the web site. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the advertisements are served by third party advertising companies.