Cream of broccoli soup is a classic comfort food that is beloved for its velvety texture and rich, creamy flavor. However, it can be frustrating when your homemade soup turns out too thin and watery. Luckily, there are several easy methods you can use to thicken up cream of broccoli soup and achieve that perfect silky consistency.
Use a Roux
One of the most straightforward ways to thicken cream soups is by making a roux. A roux is a mixture of equal parts butter and flour that is cooked together before being whisked into the soup. As the roux simmers in the broth, the starch from the flour absorbs liquid and thickens up the soup.
To use a roux to thicken cream of broccoli soup:
- Melt 2 tbsp butter in a saucepan over medium heat.
- Whisk in 2 tbsp all-purpose flour until well combined.
- Cook the roux, stirring constantly, for 2-3 minutes to toast the flour.
- Gradually whisk in the hot cream of broccoli soup a little at a time until well incorporated.
- Bring the soup back up to a simmer and cook for 5-10 minutes to allow the soup to thicken up.
- Season with salt and pepper as needed.
The longer you simmer the roux with the soup, the thicker it will become. For a cream soup, you want it thick enough to coat the back of a spoon.
Puree Some of the Soup
Another way to thicken cream of broccoli soup without changing the flavor is to puree a portion of the soup in a blender or with an immersion blender. Pureeing some of the broccoli florets and chunks of potato or carrot in the soup will help create a thicker, creamier consistency.
To puree cream of broccoli soup:
- Remove about 1-2 cups of the cooked soup and transfer to a blender.
- Add some of the chunks of broccoli and potato/carrot.
- Puree until completely smooth.
- Return the pureed soup to the pot and stir to combine.
- Simmer for 5 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- For an even smoother soup, you can puree the entire batch.
Be careful when pureeing hot liquids in a blender. Only fill the blender half full and cover with the lid, removing the center cap. Start blending on low speed.
Mix in Instant Potatoes
Powdered instant potato flakes are an easy way to add stability and thickness to cream soups. The potatoes release starch as they hydrate which helps bind the liquid. Instant potatoes are flavorless, so they thicken the soup without altering the taste.
To use instant potatoes:
- In a small bowl, whisk 2-3 tbsp potato flakes with 2-3 tbsp cold water or milk until smooth and lump free.
- Gradually stir the potato mixture into the simmering soup.
- Cook for 5 more minutes, allowing the soup to thicken up.
- For thicker soup, you can add up to 1/4 cup potato flakes.
- Add more milk or cream if the soup becomes too thick.
Add a Slurry
A slurry is a handy method for lightly thickening any type of soup or sauce. It’s made by stirring together equal parts cornstarch or arrowroot powder and cold water before stirring it into the hot soup.
To use a slurry:
- In a small bowl, whisk together 1 tbsp cornstarch and 1 tbsp cold water.
- Gradually pour the slurry into the simmering cream soup, stirring constantly.
- Cook for 5 minutes to allow the soup to thicken.
- For a thicker soup, make a slurry with up to 2 tbsp cornstarch and 2 tbsp water.
The slurry will immediately start to thicken the soup. Start with a small amount of slurry and add more as needed for your desired consistency. The soup will continue thickening as it simmers.
Blend in Cooked Potatoes
Cooked, mashed potatoes can be used to thicken cream soups in place of a roux. Potatoes lend body and texture while enhancing the creamy flavor.
To use mashed potatoes:
- Cook 2-3 potatoes until fork tender.
- Drain the potatoes and mash them with a potato masher or ricer.
- Whisk the mashed potatoes into the hot cream soup a few tablespoons at a time until thickened.
- Simmer for 10 minutes, stirring occasionally, to allow the potato to fully thicken the broth.
- For thinner soup, add more broth or milk.
Virtually any type of potato can be used, including russets, Yukon golds, or red potatoes. Leaving the potato chunks slightly chunky will give the soup more texture.
Mix in a Beurre Manié
A beurre manié is a classic French thickening technique made by kneading together equal parts softened butter and flour. It can be whisked into soups and sauces right at the end of cooking.
To make a beurre manié:
- In a small bowl, mash together 2 tbsp softened butter and 2 tbsp all-purpose flour with a fork until fully incorporated.
- Form the paste into a ball and set aside.
- When the cream soup is finished cooking, drop the beurre manié in 1/2 tbsp pieces, whisking constantly.
- Continue whisking over low heat for 3-5 minutes until thickened.
The fat from the butter adds a richness to the soup while the flour helps thicken it. Make sure the beurre manié is fully blended into the soup to avoid lumps.
Finish with Heavy Cream
For the easiest way to thicken and enrich cream soups, simply stir in some heavy cream or half-and-half at the end of cooking. The higher fat content will add body and a silky texture.
To finish with cream:
- Bring the cream of broccoli soup to a simmer.
- Gradually stir in 1/4 to 1/2 cup heavy cream or half-and-half.
- Warm through for 2-3 minutes but do not boil.
- Season to taste with salt and pepper.
- For a richer soup, swirl in 1-2 tbsp softened butter.
Go easy on the cream to avoid making the soup too heavy or greasy. A small amount is enough to finish the soup with a lovely velvety feel.
Thicken on the Stovetop vs. Thicken after Blending
When making a pureed cream soup like cream of broccoli, you have the choice to thicken it either before or after blending. Here is a comparison of the two methods:
| Thicken on Stovetop | Thicken after Blending | |
|---|---|---|
| Process |
|
|
| Texture | Very smooth and uniform | Slightly coarser, retains some veggie texture |
| Flavor | Pure flavor evenly distributed | Some subtle chunks of veggies |
| Ease |
|
|
As you can see, each method has its pros and cons. Thickening before blending makes for an ultra-smooth soup, while thickening after gives it a bit more texture. Choose the option that best suits your preferences and kitchen equipment.
Tips for Thickening Cream of Broccoli Soup
Follow these tips for the perfect creamy texture when thickening broccoli soup:
- Simmer the soup after adding thickeners – Give the soup time to thicken up and let the flavors meld.
- Start with a small amount – You can always add more thickener if needed. Too much can make the soup gloppy.
- Whisk smoothly – Stir constantly when adding thickeners to prevent lumps.
- Use potato cooking liquid – The starchy water potatoes are cooked in helps thicken the soup.
- Finish with cream – A splash of cream or half-and-half adds richness and body.
- Don’t overload on starch – Pick one or two thickeners. Using too many makes soup gummy.
With a combination of cooking techniques and smart ingredient additions, you can easily go from a thin, watery soup to a rich, luxurious cream of broccoli soup. Adjust the consistency until you achieve your perfect texture for creamy soups.
Conclusion
Achieving the right texture is key for a satisfying cream soup. Luckily, cream of broccoli soup can be easily thickened in multiple ways. Whether you opt for a classic roux, purée some of the soup, use potato flakes or starch slurries, blend in cooked potatoes, make a beurre manié, or finish with cream, you can give your soup a velvety feel. With the simple tricks in this article, you’ll be able to transform a thin, lackluster soup into a rich, decadent cream of broccoli soup.