Easy Plant-Based Cream of Broccoli Soup | getcakerecipes (2024)

FAQs

How can I thicken my cream of 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.

From the flavor, to the texture, the simple ingredients, to the nutrients packed in- it's all on point! 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.

Primary ingredients are broccoli, stock and milk or cream. The broccoli used may be chopped, sliced into small florets or puréed, and some preparations combine both chopped and pureed broccoli. Some versions may use frozen broccoli, and the soup may be thickened using a roux.

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.

But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger. Whatever you choose is going to infuse the entire can of soup you're about to heat.

There is evidence that certain foods in the diet can help. Broccoli has shown to normalise elevated blood sugars when eaten over long period of time.

Vegetable soup is one of the best soups to eat. Vegetable soup is made with potatoes, carrots, onions, green beans and green peas. The combined nutrition of each vegetable adds a great number of vitamins and minerals to your diet. Potatoes are a good source of potassium and carrots provide beta carotene.

Broccoli is also particularly high in the amino acid glutamic acid (the flavor enhancing compound responsible for taste sense of “umami”). A Northwestern University Chicago study found higher dietary intake of the amino acid glutamic acid via vegetables like broccoli, was linked to lower blood pressure.

Because so many foods contain fiber, that means that there are also a lot of foods that can potentially make you gassy. Like the other cruciferous vegetables, broccoli can indeed cause excess gas to buildup in the digestive tract. One of the main reasons for this is because of the high fiber content in broccoli.

How can I make my soup more creamy? ›

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.

Chinese broccoli is one of the world's most nutritious vegetables, brandishing the highest calcium content of any food. It is also rich with iron, vitamin A, and vitamin C. Beta carotene is no stranger to this deep green ingredient, which can help prevent age-related macular degeneration (or ARMD).

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.

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

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.

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.

The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.