Vegan Broccoli Potato Soup Recipe (2024)

FAQs

How do you thicken potato soup without heavy cream? ›

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

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.

Frozen broccoli can be used, but fresh broccoli florets will give you the best texture. Pre-shredded cheese does not melt very well, I recommend buying a block of cheese and using a grater. If you want to make the soup thicker, use a cornstarch slurry to thicken it.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

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.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

Salads and soups with broccoli are a delight to many diners. Broccoli is one of the richest sources of good carbohydrates which aid digestion maintaining low blood sugar. And because it has the right amount of fibrous roughage it also helps in preventing constipation.

Steaming broccoli is a fast and healthy way to cook this nutritious vegetable. It preserves broccoli's vibrant green color and fresh flavor without the addition of oil. While boiled broccoli is often soggy, steamed broccoli is characteristically crisp-tender.

Can you freeze raw broccoli for soup? ›

Split broccoli sections into florets that are no bigger than 1.5 inches across. Remove the thicker stems, but save them; you can also freeze these for use in soups and stews.

How to Thicken a Soup with Pureed Beans or Hummus. 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.

Why is my broccoli soup bland? There are a few factors that can contribute to a bland soup. If the broth you used is sodium free you may need to add extra salt and seasonings. An extra splash of fresh squeezed lemon juice or vinegar can elevate the brightness of a bland soup as well.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. 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.

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.

Opt for Cornstarch or Arrowroot

In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.