The best way to thicken broccoli cheese soup is with a roux. The thickener is added to the liquid mixture and is cooked until it turns a rich brown color. Once it reaches the desired consistency, the soup can be served.
Broccoli cheese soup is one of those comfort food classics that everyone loves.
It’s creamy and cheesy, and it’s perfect to make when you’re sick, tired, and just feel like cuddling under the blankets.
The problem with broccoli cheese soup is that it can be a little bland and watery.
So how do you make it thicker?
Well, by adding some thickening agents!
Thickening agents like flour or starch will give your soup that creamy texture while keeping the flavors intense.
But don’t worry, I’ve got you covered!
In this post, I will show you how to make broccoli cheese soup thicker using simple ingredients.
So grab a spoon and let’s get started!
How to Thicken Broccoli Cheese Soup (12 Easy Ways)
Broccoli cheese soup is one of the best ways to start off your holiday season!
It’s not only an easy, delicious meal but also very simple to make.
However, broccoli cheese soup is not the easiest recipe to get right.
If you are looking to thicken your broccoli cheese soup but don’t know what to do, I’ve got you covered!
1. Use Yogurt
Broccoli cheese soup is already quite thick at the beginning so adding yogurt will do a great job of thickening it up further.
Yogurt is a naturally creamy liquid, so it’s a great choice when you want a creamy texture with your soup.
Start with a tablespoon and stir it into the soup before adding the broccoli. Add in more if you prefer a thicker soup.
2. Add Cream
If you want a thicker soup with a creamier texture, you can add cream. Start with a tablespoon and stir it in.
You can use heavy cream, light cream, whole milk or half and half. Whichever one you use, the results will be the same.
Just keep in mind that cream is naturally high in calories, so you can dilute the soup when you’re not using it.
If you’re looking for a thicker soup that’s not quite as dense as the one you started with, you can reduce the soup to make it thicker.
After boiling your soup, turn the heat to medium-low and let it simmer for 5-10 minutes. Then, turn the heat to low and let it simmer for another 10 minutes.
During this time, the cream will thicken up. When it’s done, you’ll have a thick and delicious broccoli cheese soup.
4. Add Butter
To make sure your soup stays thick, you’ll need to add a bit more butter.
When making a broccoli cheese soup, the cheese will start to cook off, so you’ll need to add a lot more to get the same consistency.
Add two tablespoons of butter. Once it’s melted, whisk it in and stir it throughout the soup.
5. Puree The Broccoli
One way to thicken the soup without adding any ingredients is to puree some of the cooked broccoli with an immersion blender, or by using a standard blender and then returning it to the pot.
The blended broccoli will release its starch into the liquid, which works as a natural thickener.
This method also adds some nice texture to the soup, which can help hide any overcooked broccoli you may have accidentally added.
Cornstarch is made from corn kernels that have been dried and ground into a fine powder.
Cornstarch works great as a thickening agent because it contains large amounts of carbohydrates, which absorb liquid and grow in size when heated in liquid form.
Mix 1 tablespoon of cornstarch in cool water until completely smooth before adding it to the broccoli cheese soup while boiling on low heat for 5 minutes or until thickened to your desired consistency.
7. Potato starch
Potato starch can be used as a thickener by mixing 1 tablespoon of potato starch with 2 tablespoons of water and whisking until smooth.
Then slowly add this mixture into your hot soup, whisking constantly for about 5 minutes or until thickened.
A roux is a flour and fat mixture that acts as a thickener for soups and stews.
You can make a roux with any fat – butter, bacon grease, lard or oil – but butter is most common.
Melt the butter over medium heat in your soup pot and add an equal amount of flour, stirring constantly until lightly browned and fragrant.
To thicken soup with roux, add the prepared roux to the pot and simmer on low heat until thickened.
9. Egg Yolks
The heat from the soup will cook the eggs, thickening it up in the process.
The yolks should be mixed with a bit of cold water before they’re added to the soup; otherwise they may scramble when they hit the hot liquid.
If you’re worried about food safety or prefer not to use eggs in your soup, you can use egg substitute instead.
10. Add potato flakes
You’ll need: 1 tablespoon instant potato flakes (for every 1 cup liquid)
Instant potato flakes make a great thickening agent for cheese soup because they’re starchy and dissolve easily in hot liquids.
They also have a neutral flavor that won’t compete with your soup’s other ingredients.
Stir in just before serving; once added, bring the soup up to a simmer and let cook for 2-3 minutes or until slightly thickened, then serve right away.
11. Add a Slurry
A slurry is just a mixture of equal parts cold liquid (usually water or broth) and a starch, such as cornstarch, potato starch, arrowroot powder, or rice flour.
Whisk the slurry into the soup until it’s completely blended, then let the soup simmer for a few minutes so it can thicken up.
If the soup doesn’t seem to be thickening at first, don’t worry—it will thicken up as it simmers.
12. Arrowroot powder or tapioca powder
Arrowroot powder is a fine white powder that comes from the tropical arrowroot plant. It’s used in sauces as a thickening agent and gives a sheen to soups that isn’t obtained when using flour or cornstarch.
It requires careful use as too much will make your soup slimy.
If you’re able to find tapioca powder you can use that instead, but it will give a cloudy look to your soup rather than a clear glossy finish.
How to Thicken Broccoli Cheese Soup (12 Easy Ways)
- 1 Broccoli Cheese Soup
- Pick one of these ways to thicken your soup.
- Continue with your recipe.
- Enjoy your soup in no time!