Broccoli Soup Recipe (2024)

FAQs

How do you thicken up broccoli soup? ›

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.

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.

Broccoli cheese soup is heavy, so a light, vinegar-based side works well, like a side salad with a light vinaigrette, or an apple cider-based fresh coleslaw, along with a chunk of crusty bread.

This ultra creamy, super green broccoli soup is a powerful meal. Broccoli is a cruciferous veggie may help prevent cancer and chronic diseases, and it also has specific compounds that support hormonal health.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

HOW LONG CAN HOMEMADE BROCCOLI SOUP LAST IN FRIDGE: Once broccoli soup is cooked, let cool and cover in the refrigerator for up to 3 days. If required, freeze in an airtight container for up to 3 months.

Certain foods are best to avoid with an upset stomach, like dairy, cruciferous vegetables such as broccoli and cauliflower, and foods with high gluten content – these can all exacerbate the problem even further.

What are the healthiest vegetables to put in soup? ›

Broccoli is a good calcium source, essential for maintaining strong bones and preventing osteoporosis [19,20]. It also contains vitamin K, which is essential for bone health. Broccoli is low in calories but high in fiber, making it a filling food that can help control weight and promote a healthy metabolism [21].

Offers Fiber

It contains fewer than 6 grams of carbohydrates per 1-cup raw serving, according to the USDA, and about 2 grams of fiber. The combination of being low in carbs and offering fiber, which slows digestion, means that eating broccoli will have a very minimal effect on your blood sugar levels.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Thaw the broccoli before adding it to the soup. This will help it cook evenly and prevent it from making the soup watery.

Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.