Cooking experiments often lead to delightful discoveries… or unforgettable disasters. Recently, I decided to test a bizarre culinary idea that had been circulating online: What happens if you cook soup using a milkshake instead of water or broth?
Spoiler: the results were surprising, occasionally alarming, and absolutely worth sharing.

In this blog post, I’ll walk you through the experiment step-by-step, describe the unexpected transformations, and give a final verdict on whether this is a groundbreaking fusion dish or a culinary crime.

Why Even Try Cooking Soup With a Milkshake?

The idea came from a mix of curiosity and a love for kitchen experiments. Milkshakes are usually sweet, thick, and creamy — the opposite of what you expect from a savory soup. But would the sweetness balance out with vegetables? Would the fat content create a velvety base? Or would everything simply curdle into chaos?

There was only one way to find out.

The Experiment Setup

For consistency, I used a classic and simple vegetable soup recipe. Here’s what went into the pot:

• diced potatoes
• carrots
• onions
• a small amount of salt
• a vanilla milkshake (yes, the classic fast-food type)

No broth. No water. Just pure milkshake as the cooking liquid.

Stage 1: Heating the Milkshake

The first thing I noticed was how the milkshake behaved under heat. Instead of gently warming like milk, it began to:

• thicken quickly
• form a light foam layer
• release a very strong vanilla aroma that felt completely out of place

It already smelled like trouble — or dessert.

Stage 2: Adding Vegetables

Once the milkshake started simmering, I added the vegetables. This is where things got interesting:

Texture Changes

• The potatoes softened but absorbed the sweetness, becoming disturbingly dessert-like.
• Carrots, already sweet, became even sweeter , almost candy-like.
• Onions reacted the worst — their savory sulfur notes clashed violently with the vanilla flavor.

Appearance

The soup took on a pale beige color, thickened more and more, and looked closer to melted ice cream with vegetable chunks than to anything edible.

Stage 3: The Taste Test

This was the moment of truth. I mentally prepared myself and took a spoonful.

The Flavor

• Extremely sweet base, like eating warm melted milkshake
• Odd bursts of vegetable flavor
• An aftertaste that felt confused and slightly unpleasant
• Onion-vanilla combination: absolutely disastrous

Mouthfeel

The high sugar content caused the texture to become gluey, especially after cooling down slightly. It was more like a dessert pudding filled with boiled vegetables than a soup.

Unexpected Scientific Findings

Cooking with a milkshake revealed several curious reactions:

1. Sugar caramelization

The milkshake began caramelizing on the bottom of the pot, causing browning and sticking.

2. Protein separation

Dairy proteins started to separate under the heat, making the liquid grainy.

3. Texture amplification

Every ingredient’s natural sweetness became stronger, while savory flavors clashed with the sugary base.

Final Verdict

Should you make soup using a milkshake?

Absolutely not — unless you’re conducting a food-science experiment or filming a comedy cooking show.

While the experiment was entertaining and educational, the final dish was far from appetizing. The sweetness overwhelmed everything, the textures became strange, and the flavor profile was simply incompatible with savory ingredients.

But as an exploration of culinary boundaries, it was a fascinating experience.

Would I Try It Again?

Only if someone dared me. And even then… maybe not.

If you're looking for unusual cooking challenges or want to explore how ingredients behave under unexpected conditions, this experiment is worth doing once. But if you're looking for dinner, stick to broth.