Vegan Broccoli Potato Soup Recipe (2024)

FAQs

What is the best thickening agent for potato soup? ›

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.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

By adding a few ounces of potato to the soup base along with the stock and simmering it along with the broccoli, I was able to thicken up the broth enough that the cheese stayed perfectly creamy and emulsified when I blended it in at the end.

Adding a little extra cream cheese is the best way to make this soup thicker. It's also possible to add sour cream or yogurt.

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.

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.

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

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.

How do vegans thicken soup? ›

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.

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.

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.

cooking sauce or soup. Arrowroot starch thickens very quickly and it is unnecessary to bring the mixture to a boil for it to work. Cornstarch, on the other hand, requires heating the mix- ture to a boil to fully thicken the mixture and to avoid any “starchy” taste or texture in the fin- ished product.

Potato starch has a lower gelatinization temperature than cornstarch, meaning it can thicken liquids faster when exposed to heat. If not fully cooked, cornstarch tends to leave behind residual, well, starchiness, whereas potato starch gives sauces a glossier, silkier texture.