Vegan Broccoli Potato Soup Recipe (2024)

FAQs

How do you thicken 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.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.

This potato soup relies on two ingredients for thickening: flour, which thickens up the liquid as it simmers, and russet potato, which has a lot of starch that also releases into the liquid to help thicken it up.

Blend 1½ cups cooked beans, lentils, or chickpeas with ½ cup water or broth until completely smooth. Add 2 tablespoons bean puree per 1 cup soup or stew, then stir until fully incorporated.

Add other vegetables: Incorporate other mild or sweeter vegetables like carrots, cauliflower, or sweet potatoes to balance out the broccoli's taste. Cream or dairy: Adding a splash of cream, milk, or non-dairy alternatives like coconut milk or almond milk can help mellow the flavor of the soup.

Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

There's no need to boil potatoes before adding them to soup. Just be sure to add them with enough time to cook without overcooking the other soup ingredients. For diced potatoes, this is typically 10 to 15 minutes.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

What cheese doesn't melt in soup? ›

Ones to avoid are Parmesan and Pecorino (any hard, aged cheeses), goat and feta (any dry, crumbly cheeses) as they don't melt well.

Grate or shred the cheese: The key to getting cheese to melt evenly in soup is to grate or shred it. Smaller pieces of cheese have more surface area, allowing them to melt quicker and more uniformly. Avoid using pre-packaged shredded cheese as it often contains additives that can prevent proper melting.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be!

Cheddar broccoli soup should be simmered for at least 30 minutes to allow the flavors to meld and the broccoli to soften. Finally, it's possible that you didn't use enough fat. Soup needs some fat to smooth out the texture and help the ingredients bind together.