How do you make brocolli cream soup?

Directions

  1. In a medium pot, melt butter over medium.
  2. Add flour and cook, stirring, until combined, 1 minute.
  3. Whisking constantly, add broth and 1 cup water and bring to a boil over high.
  4. Add broccoli and bring to a simmer.
  5. Transfer mixture to a large bowl.
  6. Add cream and heat over medium until warmed through.

How do you thicken Cream of broccoli soup?

HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER?

  1. You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.
  2. You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.
  3. You can add a bit more cheese.

How long does homemade Cream of broccoli soup last?

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.

What is cream of broccoli soup made of?

Low Sodium Vegetable Broth, 2.5 lbs of broccoli florets, 3 c. Rice Milk, 1 c. Fat Free Half and Half, 1 sprig fresh marjoram, 1/8 -1/4 of a block of fat free cream cheese (gave it more body) and a bit of light Velvetta.

Can you freeze cream of broccoli soup?

Freeze in covered airtight containers or heavy-duty freezer bags. To prevent cream-based soups from curdling, stir well when reheating frozen soup. Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.

Why is my broccoli soup not thick?

Whisk a hot, seasoned mixture of milk and cream into the roux, then cook it for approximately 20 to 30 minutes, or until the mixture has thickened. Making this type of soup thicker is a simple matter of using more roux. Typical recipes use 2 to 3 tablespoons each of flour and butter to thicken a pint of cream.

How do you add cream to soup without curdling?

How to Add cream to Soup without Curdling. When adding ANY dairy products to soup, such as cream, yogurt, sour cream or whipping cream, stir into heated soup and then turn heat down to the lowest setting. Do Not Boil! Boiling will cause the soup to curdle.

Can you freeze a soup with cream in it?

Sadly, soups with any kind of cream or milk base tend to separate with freezing. This leads to a grainy textured soup that will probably end up poured down the drain after reheating. Try freezing these soups before adding in the dairy, and when it comes time to reheat, you can mix it in on the stovetop.