Cream of broccoli soup is a classic comfort food that is beloved for its velvety texture and rich, cheesy flavor. However, it can be frustrating when your homemade soup turns out too thin or watery. A thin, runny soup simply doesn’t satisfy in the same way as a nicely thickened cream of broccoli. Luckily, there are several easy methods you can use to thicken up cream of broccoli soup and achieve that ideal creamy texture.
Quick Answers
– Blend cooked broccoli florets before adding to soup
– Use a roux by cooking butter and flour together
– Add dairy products like heavy cream or milk
– Sprinkle in a cornstarch slurry at the end
– Puree some or all of the soup
– Stir in instant mashed potato flakes/granules
– Add a little tapioca starch or arrowroot powder
– Grate in nutritious cauliflower florets
– Finish with a dollop of tangy Greek yogurt
– Simmer the soup to allow evaporation
Why Bother Thickening Cream of Broccoli Soup?
You may be wondering why it’s worth the effort to thicken broccoli soup, rather than just enjoying it in a thinner, broth-like state. There are a few reasons why thickening can greatly improve cream of broccoli soup:
More luxurious, velvety texture
A properly thickened cream of broccoli soup simply tastes and feels more luxurious. It has a smooth, velvety texture that coats the mouth and satisfies. Thin soup can seem too watery in comparison.
Better mouthfeel and body
Thick soup has real body and substance, making it feel more filling and comforting. The lush texture is incredibly satisfying.
Concentrated flavor
When you thicken the soup, you also concentrate the flavors as less liquid is present. This makes the creamy broccoli taste more impactful.
Improved satiety
The increased richness and body of thickened cream of broccoli soup makes it more satisfying as a meal. You’re likely to feel fuller after a bowl of thick, creamy soup.
Neater to eat
Runny soup can dribble down your chin as you eat! Thick soup stays neatly on the spoon without dripping, making it more enjoyable to eat.
How to Judge if Your Soup Needs Thickening
Before diving into the various thickening methods, let’s go over some ways to evaluate whether your cream of broccoli soup even needs thickening in the first place:
The drizzle test
Dip a spoon into the finished soup, then hold it vertically above the pot, allowing the soup to run off the back of the spoon. If it runs off in a thin, watery drizzle, your soup likely needs thickening. Thicker soup will coat the spoon.
Observe texture while stirring
Pay attention to the texture as you stir the soup. If it seems very thin and low-viscosity, with no body, thickening is probably needed. Properly thickened soup will have a smooth, creamy texture.
Consistency when portioning
As you ladle the soup into bowls to serve, take note of its consistency. If it seems to pour off the ladle in a thin stream, it could use some thickening. Thick cream of broccoli should mound a bit in the bowl.
Mouthfeel as you taste
The ultimate test is tasting the soup! If it seems very thin and watery in your mouth, with a low viscosity, add a thickening agent to improve mouthfeel. Creamy soups should coat the mouth.
Thickening Methods
If you determine your cream of broccoli soup needs some thickening, the good news is there are many easy methods you can use:
Blend Cooked Broccoli Florets
For a quick and easy way to thicken soup without adding any new ingredients, use an immersion blender, countertop blender, or food processor to puree some of the cooked broccoli florets before adding them to the soup. This will release starch from the broccoli that can help thicken the surrounding liquid. The smaller broccoli bits will also add body.
Make a Roux
A classic roux is one of the most trusted ways to thicken soups like cream of broccoli. To make a roux, melt butter in a saucepan over medium heat. Sprinkle flour over the melted butter and whisk continuously as it cooks for 2-3 minutes. The roux is ready when it turns a blonde color. Whisk the roux into the simmering soup to thicken. It adds rich flavor too!
| Roux Ratio | Thickness Achieved |
|---|---|
| 1 tbsp butter + 1 tbsp flour | Slight thickening |
| 2 tbsp butter + 2 tbsp flour | Moderate thickening |
| 3 tbsp butter + 3 tbsp flour | Very thick |
Add Dairy Products
Dairy products like heavy cream, half and half, milk, and creme fraiche are natural thickeners. Stir in a couple splashes of your dairy product of choice at the end of cooking for a smoother, creamier soup texture. Too much can make it gloppy, so add slowly.
Use a Cornstarch Slurry
For thickening at the last minute, you can’t beat a cornstarch slurry. In a small bowl, whisk together 1-2 tbsp cornstarch with 2 tbsp cold water until smooth. Slowly stir this into simmering soup until desired thickness is reached. The starch molecules absorb the soup liquid to create a thicker consistency.
Puree the Soup
For even more intense thickening power, use an immersion blender to puree the hot soup directly in the cooking pot. This breaks down fiber from ingredients like broccoli, potatoes, or cauliflower to release starch and thicken the surrounding liquid. Puree to your desired consistency, whether slightly chunky or completely smooth.
Add Instant Mashed Potato Flakes
Instant mashed potatoes are an ingenious way to quickly thicken all kinds of soups and stews. The potato flakes rapidly absorb liquid to improve consistency. Stir in just 1-3 tbsp to avoid gluey soup. Choose plain flakes rather than flavored.
Sprinkle in Tapioca Starch
Tapioca starch is an excellent natural thickener derived from cassava root. It has twice the thickening power of flour or cornstarch. Whisk 1-2 tsp into simmering soup. It quickly absorbs liquid to improve viscosity. Tapioca gives a glossy, glass-like appearance.
Use Arrowroot Powder
Like tapioca starch, arrowroot flour is another starch thickener that can create a silky texture in soups. Arrowroot is naturally gluten-free too. Add 1-2 tsp near the end of cooking for smooth, thickened cream of broccoli soup.
Grate in Raw Cauliflower
Here’s a health hack – grate in a couple handfuls of raw cauliflower florets at the end of cooking. Cauliflower contains starch that will thicken when exposed to heat, infusing vitamins and fiber too. This works for any creamy vegetable soup!
Finish with Greek Yogurt
For a probiotic boost, stir in a dollop or two of thick, creamy Greek yogurt at the end. The yogurt’s natural thickness helps increase the soup’s body. Plain whole milk yogurt works best. This adds a lovely tang too.
Simmer the Soup
Don’t underestimate the power of simmering! Allowing the soup to simmer gently for 10-15 minutes with the lid off at the end of cooking enables water to evaporate, naturally condensing and thickening the soup. Stir occasionally as it reduces.
Tips for Getting the Perfect Consistency
It can take some trial and error to get your cream of broccoli soup just the right thickness. Here are some tips:
– Add thickening agents slowly and taste as you go
– For the smoothest texture, puree with an immersion blender
– Whisk slurries and powders first to prevent clumping
– Start with less thickener and add more as needed
– Overthickening can make soup gloppy or gluey
– Different thickeners impart unique flavors and textures
– Thin soup can always be cooked down longer to thicken
Serving Thick, Creamy Broccoli Soup
Once you’ve achieved the perfect luscious texture, it’s time to serve your thick and creamy soup. Here are some fantastic ways to finish and present your masterpiece:
Garnishes
– Crumbled bacon bits
– Grated cheddar cheese
– Croutons
– Chopped chives
– Crumbled goat cheese
– Toasted walnuts
– Drizzle of olive oil
– Fresh dill
Serving Vessels
– Wide shallow bowl to show off thickness
– Hollowed-out crusty bread bowl
– Coffee mug for casual dining
– Shot glass for soup shooters
– Insulated thermos in a lunchbox
Side Accompaniments
– crusty bread or rolls
– multi-grain crackers
– simple green salad
– breadsticks
– oyster crackers
Storing and Reheating Thickened Soup
Got leftovers after perfecting that texture? Here are some tips for storing and reheating your creamy soup:
Storage
– Allow soup to cool before transferring to airtight containers
– Leave 2 inches of headspace to account for expansion
– Refrigerate for up to 4 days
– Can also be frozen for 4-6 months
Reheating
– Reheat gently over medium-low heat while stirring
– Microwave in short bursts, stirring between
– Add extra cream or milk to thin, if needed
– Avoid boiling to prevent curdling
– Garnish and adjust seasoning before serving
Conclusion
Achieving a luscious, luxurious thickness in cream of broccoli soup may seem tricky, but has very achievable using a few simple techniques. Blending the broccoli, making a roux, adding dairy, and pureeing the soup are easy ways to create that quintessential velvety texture. With the proper consistency, your soup will satisfy on all levels – look, feel, and taste. Now go forth and venture into perfectly thick soups and stews with confidence!