How can I thicken my cream of broccoli soup?

Add Flour Or Cornstarch You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What is cream of broccoli soup made of?

Primary ingredients are broccoli, stock and milk or cream . The broccoli used may be chopped, sliced into small florets or puréed, and some preparations combine both chopped and pureed broccoli. Some versions may use frozen broccoli, and the soup may be thickened using a roux.

How do you thicken vegan soup?

Nut/seed butters– For the right soup, a couple of big spoonfuls of peanut, almond or cashew butter thicken and add a great depth of flavor. ... Mashed potatoes – It's a great way to use up leftovers too! ... Cooked, blended veggies– Just like the mashed potatoes, give them a blender whirl. More items... Oct 17, 2023

How do you make soup creamier and thicker?

6 ways to thicken soup: Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ... Add cream or yogurt. ... Add flour or cornflour. ... Use a butter and flour paste. ... Blend in bread. ... Add lentils or rice.

How can I make my soup more creamy?

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

What does broccoli soup do to your body?

As per studies, broccoli helps improve bone and joint health . It is a rich vitamin K, C, A, calcium, phosphorus, and zinc source. These are crucial nutrients that help strengthen bones and joints. Along with this, antioxidant sulforaphane in broccoli may prevent osteoarthritis.

Why is my broccoli soup not thick?

There are several ways to make broccoli soup thicker or creamier: Add Potatoes or Cauliflower : Boil and blend potatoes or cauliflower and incorporate them into the soup. They add creaminess without altering the flavor significantly. Use Heavy Cream or Milk: Add heavy cream or whole milk for a rich and creamy texture.

What is used to thicken most cream soups?

Add Flour, Cornstarch, or Other Thickener : Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Why is my cream soup watery?

The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process .

How can I thicken soup without ruining it?

Whisk in a bit of flour or starch. Both flours and starches help thicken sauces effectively. However, if you add them directly into your soup, they will clump. Instead, whisk a small amount of soup into the starch or flour until it dissolves, then add the resulting mixture into the soup.

Creamy Vegan Broccoli Soup Recipe | Yup, it's Vegan (2024)

December 18, 2016 By Shannon @ Yup, it's Vegan 45 Comments

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My creamy vegan broccoli soup is so many things that the original cream of broccoli soupnever was to me: it’s creamy but also delicate in flavor; it’s a hearty, filling, satisfying soup that won’t send you into a food coma and/or spiral of regret; and it’s full of nutritious ingredients (but you’d never know it!). I always get asked for this recipe and I’m happyI finally got around to sharing it here.

My coworker saw me eating this creamy broccoli soup with a side of rice and tried to convince me that it’s not really soup. Okay, so he totally had a point. It’s kind of an open secret around here, but I don’t like watery/brothy soups (I feel the same way about smoothies). I want the soup too thick to drink. Break out the spoon and savor it! Every bite here is creamy, flavorful, and full of broccoli. Of course, if your preference falls somewhere other than mine you can easily change the amount of broth to suit you.

I also top my vegan creamy broccoli soup with a copious amount of crackers. Because, texture texture texture! Adding a little bit of crunch is something I do with many of the things that I eat, whether it’s a few chopped peanuts, breadcrumbs, crackers, or crispy fresh vegetables. But I assure you, the topping isn’t necessary in order to enjoy this amazing, healthy soup.

This recipe is fairly closely adapted from a reader favorite on this website, my creamy vegan wild rice soup. However,this updated recipe is even easier and more streamlined. Enjoy! If you make this creamy vegan broccoli soup, let me know in the comments and/or tag me in your picture with #yupitsvegan and @yupitsvegan. I love hearing from you!

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4.96 from 24 votes

Healthy vegan broccoli soup, made with a creamy base of cashews and white beans and flecked with perfectly crisp-tender broccoli florets. Absolutely nobody can tell this soup is vegan!

Course Soup, vegetables

Cuisine gluten-free, grain-free, soy-free, vegan, vegetarian

Keyword creamy vegan broccoli, healthy cream of broccoli soup, vegan broccoli soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 3 servings

Ingredients

For the cashew cream mixture:

1 medium russet potato cooked (peel on or off - your choice) (I boil mine)
3/4 cup raw cashews soaked in water overnight or in boiling water for 1 hour
1 and 1/2 cups cooked white beans (equal to 1 standard can)
2 tbsp nutritional yeast
1/2 tbsp white or yellow miso
1/2 tbsp freshly-squeezed lemon juice white balsamic vinegar, or other acid

For the creamy vegan broccoli soup:

1/2 tbsp olive oil
1 large yellow onion diced
4 cloves garlic minced
1 rib of celery diced or thinly sliced
1 carrot peeled and diced
3 cups low-sodium vegetable broth
salt to taste (I used a little under 1 teaspoon)
4 cups finely-chopped broccoli divided

Instructions

Make the cashew cream mixture:

Drain the cashews and add them to a food processor or blender along with the cooked potato and white beans. Blend until smooth. This may take a couple of minutes with stopping to scrape down the sides; add liquid as needed to help blend. Add the nutritional yeast, miso, and lemon juice, and blend to combine. Remove from the food processor and set aside in a bowl. There is no need to clean out the food processor yet.

Make the creamy vegan broccoli soup:

Heat the olive oil in a stockpot over medium-low heat. Add the onion with a pinch of salt, and stir. Continue cooking the onion, stirring occasionally, until softened and translucent, 5-7 minutes. Add the garlic and cook for another minute until fragrant. Add the celery and carrot, stir, and cook for another 3 minutes.
Add the vegetable broth, and bring the pot to a boil. While you wait, add 1 cup of chopped broccoli to the food processor and pulse until broccoli is broken into crumb-sized pieces.
After the pot boils, reduce it to a simmer. Stir in the reserved cashew cream mixture, all of the broccoli, and salt. Cover the pot, and cook covered for 12-16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.
Serve hot. Leftovers store well in the refrigerator for a few days.

Notes

Peeled and finely-chopped broccoli stems can also be added!

SOY-FREE: Use chickpea miso.

Nutrition