This article discusses how to puree a portion of broccoli cheddar soup to make it thicker and heartier. Pureeing part of the soup helps to incorporate starchy elements like potatoes and adds creaminess from blended cream and cheese. The cellulose in broccoli adds to the thicker consistency. The article suggests using a blender or immersion blender to puree the soup and then stirring it back into the pot to reheat before serving.
