I remember the first time Mama Lou taught me how to make her signature broccoli cheddar soup. It was creamy, dreamy, and exactly what you wanted on a chilly day. But, let me tell you, my first few attempts on my own weren’t exactly award-winning. I struggled big-time with the thickness—sometimes too runny, other times, gluey thick. Thankfully, I learned a few tricks over the years. So, if you’re here wondering “What can I use to thicken broccoli cheddar soup?”, trust me, I’ve got you covered.
Table of Contents
Easy Ways to Thicken Your Soup (That Actually Work)
1. Classic Roux (Butter + Flour)
This one’s straight from Mama Lou’s kitchen. Melt some butter, stir in flour, and whisk like your life depends on it. Pour this mixture slowly into your soup, and voilà—thicker soup without the hassle. This method gives you a silky texture, and honestly, it’s pretty foolproof. Mama Lou always said, “If your roux ain’t smooth, honey, neither is your soup.” Wise words!
- Pro: Rich, creamy texture.
- Con: Can lump up if you’re not careful.
2. Cornstarch Magic
If you’re short on time (or patience), cornstarch is your new BFF. Mix a tablespoon of cornstarch with a splash of cold water to create a slurry, then stir it into the simmering soup. Super quick, super easy.
- Pro: Quick and doesn’t change the flavor.
- Con: Overdoing it can make your soup weirdly glossy or slimy.
3. Potato Power
When Ouma visited last winter, she brought a secret weapon—a potato! Who knew? Dice up a small potato and simmer it with your broccoli until it softens. Blend it all up, and you’ll have a beautifully thickened soup without compromising the taste.
- Pro: Adds a nice hearty consistency without noticeable flavor.
- Con: Adds extra cooking time.
4. Cheese, Cheese, and More Cheese
I mean, this one’s obvious—cheese naturally thickens soup. Ouma jokes it’s impossible to have too much cheese, and honestly, I kind of agree. Grate extra cheddar (sharp is best IMO) and let it melt into the soup slowly.
- Pro: Extra cheesy deliciousness.
- Con: Can become greasy if overheated.
5. Heavy Cream or Half & Half
One chilly evening, Mama Lou whispered to me, “Honey, sometimes simplicity is best.” Adding heavy cream or half & half can gently thicken your soup and make it luxuriously creamy. Just add a splash at the end of cooking—easy peasy.
- Pro: Easy and creamy finish.
- Con: Higher calorie count (but who’s counting?).
Extra Tips for Perfect Broccoli Cheddar Soup Thickness
Beyond choosing your thickener, there are a couple of extra tips that’ll make a world of difference:
- Simmer Gently: High heat will break your cheese or cream down into greasy bits. Slow and steady wins the soup game.
- Blend Partially: Blend half your soup for a thicker consistency and leave the rest chunky for texture.
- Patience: Let the soup simmer for a few extra minutes after adding your thickener. Patience pays off here, big time.
Final Thoughts
Whether it’s Mama Lou’s classic roux, Ouma’s potato hack, or my lazy cornstarch trick—there’s definitely a thickening solution for everyone. Each method adds a unique touch to the texture and taste. My advice? Experiment a little to see what you (and your family) love best.
So yeah, if you’ve been sleeping on these thickening tricks, now’s the time to wake up and give them a shot. Trust me—you’ll thank yourself later. And if you’re craving the perfect bowl of comfort, don’t miss my all-time favorite Chicken Broccoli Cheddar Soup recipe!
