I made broccoli cheese soup and it came out way too watery. Can it be fixed?

Question

The soup basically called for onion, celery, carrots, broccoli, water, heavy whipping cream and Gruyere Swiss cheese. It came out very watery. Any suggestions? I would really like to salvage it - if possible.

Answer 1

she's basically right, what you need to make is a roux, a thick paste made out of flour and butter/margarine. slightly heat 1/2 cup butter in a small saute pan stir in 1/4 cup flour until blended smooth add more flour until it is just thick enough to stand your spoon up in it. (the thinner it is the easier it blends but takes much more to thicken) add by the spoonful to simmering almost boiling soup. give each spoonful a minute or two to be blended before adding more

Answer 2

If you bring what you already have back toa boil, it will curdle from the cheese in it.

I'd suggest you make a SUPER-thick white sauce... the measurements depends upon how much soup you've got. But make a white sauce separetly that you can bring to a boil. Say 1/2 cup flour, 1/2 cup butter, melt together and stir for about 2 minutes, then whisk in a cup of hot chicken stock/broth. Bring back to the boil and cook 1 minute. This will be REALLY thick. At this point, you can whisk it into your hot soup and it should thicken it.

Answer 3

You could make a paste of flour and chicken broth (use a boullion cube in a cup of water, and make sure it's cold before you mix it with the flour) Just take 2 tablespoons of flour and slowly whisk in some broth a little at a time until it's the consistency of stirred yogurt. Then add a little bit of the mixture to your hot soup, stirring as you add it. Continue to add the paste until your soup is the consistency you want. The flavor will change slightly due to the broth, but it should be OK. Good luck.

Answer 4

I don't do a whole lot of cooking, but my suggestion you be to try cooking it without the lid on for a while, or puree about a third of the batch(onion, celery, carrots, broccoli, cheese, and all) and then add the pureed ingredients back to the original batch.

Answer 5

Melt a little butter in a saucepan and add enough flour to make a paste. Cook this mixture (roux) for about 5 minutes, stirring constantly. Whisk it into the soup and simmer until thiskened.

Answer 6

Did you use frozen veggies? If so, you probably didn't let them thaw out and drain the water before you threw them in. Try heating it up a little longer and add a liitle flour with some more cheese and get back to me.

Answer 7

attempt some complete grain bread, only undeniable that is great with soup, additionally some fruit like apples or grapes could be good. you could additionally (next time) attempt and make a broccoli cheddar soup that is somewhat on the in good shape component, by having greater broccoli and much less cheddar and in case you upload cream attempt and only upload some 2% milk rather. in case you utilize quite of sharp cheddar somewhat than countless gentle, greater style much less energy.

Answer 8

Depending on how much thicker you want it; put some flour in a jar, add some water and shake, shake, shake. Add it to your soup, it'll thicken it up! Not thick enough still? Add some more flour and water. Do it till you get the consistency you want.

Answer 9

try usin a chese cloth line to the inside of a large metal strainer over a pot. as strange as it may sound.
i saw a friend of mine once do that to something similar to
your's and it worked...

Answer 10

Just add some mashed potato flakes