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help me "enhance" my broccoli soup

BeeZee Feb 24, 2014 03:25 PM

made a very basic broccoli soup, sautéed one onion, one clove garlic and simmered the broccoli and one potato (for thickening) in TJ's miso ginger stock (slightly diluted). Added a sprinkle of powdered ginger and 5-spice, S+P. Pureed when softened. The flavor is basically good. But I want to eat it for lunch and it's lacking something to make it feel "substantial", I guess I need something solid to round it out. Or maybe it doesn't feel like lunch unless I'm chewing. Tried adding some cooked barley (not bad). I would rather keep it vegetarian. Tofu doesn't seem like the right "add in". I'm stumped.

  1. pinehurst Feb 24, 2014 03:35 PM

    I was going to say tofu. Damn.
    Squash of some type, cubed?
    Cauliflower?
    Shiitakes?

    1 Reply
    1. re: pinehurst
      BeeZee Feb 25, 2014 05:12 AM

      might still try the tofu, have some baked/seasoned slabs in the fridge, which are somewhat more "chewy".
      Like the shiitake idea, I think a chewy mushroom would play well.
      Since I have one serving in the fridge and 2 more in the freezer, can try a couple of options.

    2. m
      MrsJonesey Feb 24, 2014 03:39 PM

      Do you have any more broccoli? I like to reserve some of my broccoli to add back in after pureeing. If not that, then maybe cook some diced potatoes to stir into your soup.

      1. girloftheworld Feb 24, 2014 03:42 PM

        water chestnuts?

        1. t
          treb Feb 24, 2014 03:49 PM

          How about some cooked faro, has a nice nutty flavor.

          1 Reply
          1. re: treb
            C. Hamster Feb 24, 2014 04:31 PM

            Yes. Farro would be great.

          2. King of Northern Blvd Feb 24, 2014 04:09 PM

            I like to add Quinoa to my pureed broccoli soup. I guess that's sort of similar to barley though.

            1. t
              Tara57 Feb 24, 2014 04:24 PM

              Rice
              White beans
              Chickpeas

              1. monavano Feb 24, 2014 04:29 PM

                Wheat berries, kamut.

                1. MidwesternerTT Feb 24, 2014 04:31 PM

                  Cubed potato or sweet potato.
                  Green beans give great "chew" in other dishes, but I seriously doubt they're the right add-in for broccoli soup.

                  1. Mr Taster Feb 24, 2014 04:40 PM

                    I once made the broccoli soup from Cooks Illustrated and got several helpful and innovative tips from it.

                    #1 overcook your broccoli, with a little baking soda.

                    It sounds counterintuitive, but overcooking broccoli brings out all of the sweetness and flavor of the vegetable. The baking soda helps the broccoli to break down more quickly. But that leads to...Ugly soup

                    #2 Fix the ugly soup with baby spinach

                    Overcooking the broccoli leads to a sickly green color, so add a generous amount of baby spinach to the soup for a minute, just before blending. It turns the soup a bright, beautiful green again.

                    The other flavor in the soup are onion, garlic, dry mustard and cayenne. And, of course, a little cheese (cheddar and parmesan). But, you don't have to use that if you don't want to. The relevant techniques apply to any broccoli soup.

                    Mr Taster

                    1 Reply
                    1. re: Mr Taster
                      fldhkybnva Feb 24, 2014 05:02 PM

                      I just made this recipe Saturday and love it! It's a definite keeper.

                    2. ChrisOfStumptown Feb 24, 2014 05:01 PM

                      Here are the ingredients of the broth courtesy Google:

                      Water, Miso Broth (Miso [Water, Soybeans, Rice, Sea Salt, Koji Starter], Soy Sauce [Water, Soybeans, Salt, Alcohol], Ginger, Vegetable Puree [Carrot, Celery, Onion], Shiitake Powder, Yeast Extract), Ginger Juice, Salt

                      Eyeing the ingredients, I'd suppose the broth has a very thin mouth feel. I'd guess you'd need something to fix the broth. Maybe simmer mushrooms? Tomato paste, perhaps?

                      1. chowser Feb 24, 2014 05:06 PM

                        Trader Joe's does a good frozen meatless meatball if you want protein. Or add an egg to it, letting the yolk drip out and thicken the soup. Shiitake mushrooms would be good, more chewing,

                        2 Replies
                        1. re: chowser
                          ChrisOfStumptown Feb 24, 2014 05:12 PM

                          I think the egg yolk is a good idea. OP could add egg and lemon.

                          1. re: chowser
                            BeeZee Feb 25, 2014 05:09 AM

                            that's a thought, I actually have some of those "meatless" balls in my freezer!

                          2. greygarious Feb 24, 2014 05:07 PM

                            Sauteed or roasted mushrooms, caramelized onion, roasted garlic. Any or all. Wild rice.

                            1. coll Feb 24, 2014 05:09 PM

                              OK what you really need is a bunch of cheese. Cheese mixed with a bechamel. At that point, potato not necessary.

                              4 Replies
                              1. re: coll
                                chowser Feb 24, 2014 06:31 PM

                                Cheese w/ miso ginger, powdered ginger and five spice?

                                1. re: chowser
                                  coll Feb 24, 2014 06:36 PM

                                  Nah, cheese sauce with granulated garlic and white pepper. Nothing fancy.

                                  1. re: coll
                                    chowser Feb 24, 2014 06:47 PM

                                    But the soup is already made w/ them.

                                    1. re: chowser
                                      coll Feb 24, 2014 06:52 PM

                                      Guess I'm talking about the future then. I don't go crazy with Broccoli Soup myself, it's such a basic thing

                              2. Kris in Beijing Feb 24, 2014 05:31 PM

                                Dumpling-type things:
                                either Chinese
                                or Southern US
                                or gnocchi
                                or Tortellini
                                or croutons

                                1. KarenDW Feb 24, 2014 06:28 PM

                                  If what you want is a thicker texture, puree cooked brown rice into half the soup.
                                  Add some grated fresh, or chopped candied, ginger for more punch, and possibly a pinch of salt.
                                  For a hit of umami, maybe some soy sauce or miso.

                                  1. ipsedixit Feb 24, 2014 08:46 PM

                                    Hominy or mochi balls.

                                    1 Reply
                                    1. re: ipsedixit
                                      ennuisans Feb 24, 2014 09:01 PM

                                      I'm stealing the hominy idea.

                                    2. t
                                      tinybites Feb 24, 2014 08:56 PM

                                      I usually throw my broccoli soup in a blender with an entire bunch of roughly chopped fresh watercress. Gives the soup some bulk and a lovely green colour.

                                      2 Replies
                                      1. re: tinybites
                                        hotoynoodle Feb 25, 2014 05:25 AM

                                        yup. cress, parsley or arugula will kick up the color and flavor.

                                        a fried or poached egg on top would be simple and tasty.

                                        1. re: hotoynoodle
                                          Mr Taster Feb 25, 2014 09:25 AM

                                          Or baby spinach...

                                          http://chowhound.chow.com/topics/9666...

                                          Mr Taster

                                      2. BeeZee Feb 26, 2014 11:04 AM

                                        The shiitakes were a great suggestion...sliced and sautéed about 6 of them, added about 1/2 c of the precooked barley (sautéed to firm it up a bit), the remainder of the soup (2 bowls worth) and a splash of soy. The chewy texture of the mushrooms was the missing link. Have another 4 bowls worth in the freezer, so now I know what I can do.

                                        1 Reply
                                        1. re: BeeZee
                                          coll Feb 26, 2014 11:08 AM

                                          That sounds seriously good.

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