This recipe for broccoli potato cheese soup is made right in the blender! Mozzarella cheese adds that extra bit of creaminess and a russet potato helps thicken the soup. This delicious vegetable soup recipe comes together in 30 minutes or less.
This broccoli potato cheese soup recipe is sponsored by ALDI, a partner of Heartbeet Kitchen. They’ve recently expanded their product offering to provide even more quality options, such as the organic ingredients I developed this recipe with.
Posting a soup recipe. In August. Do you think I’m crazy? Understandably so. But these glowing green bowls were too good to keep from you.
Creamy, flavorful, and we’re sneaking a whole lot of vegetables in there.
- Organic spinach and broccoli
And some mozzarella cheese too. Because I’m a proponent of contrasting texture on most things – toasted, buttery sourdough bread hunks and fresh tomatoes on top. More cheese would not be shamed either.
My curiosity about soup came from a recent weekend getaway to the woods of Wisconsin, where most towns have one stoplight, a bar, and maybe a gas station. We stopped into a country tavern just a few miles from our cabin. It was the most unassuming spot, but even on google reviews (which is all I use these days to determine where we should eat when traveling) the locals raved about the home cooking, especially the from-scratch soups. We didn’t deviate from the suggestions, and ordered a drink and tomato basil soup, even though the temperature on our car had read 91 degrees.
I took one bite, looked at Brian, and said, “Oh my… I should have ordered a bowl instead of a cup.” It was so good, with layers of depth. Close to a bisque, but not quite. We returned to the Country Line each of the 3 days we spent in the area, and had a different soup every day. French onion, creamy potato, and the memorable tomato basil.
The soup is satisfying, even if it’s on the lighter side, and not overly rich if it is on the heavier side. It has enough acid, and salt, to brighten. And its texture has been perfected for the application, much like using the right noodle shape when making a pasta dinner.
This bright green broccoli potato soup needed several tests before I was proud of it, as well as approved by my main taste tester, Brian. I made my way to ALDI to check out their expanded product lines, and was happy to see the organic cheese selections, and organic frozen vegetables that I like to have on hand. Because you can do so much with them! I use frozen spinach in almost all of my smoothies, casseroles, and I’ve been experimenting with how to roast frozen broccoli/cauliflower, which I did here. Do you shop at ALDI? I find it’s a great way for me to save money on organic items that tend to cost quite a bit more at other stores. Some of my favorites are nut butters, coconut oil, and gluten-free crackers. I also love that they don’t use plastic bags, or any bags for that matter, and you bring your own reusable.
I coaxed a lot of flavor out of the vegetables by roasting the frozen broccoli ! and simmering the potatoes with onion and garlic in chicken stock.
What you might not assume from the looks of the vibrant green is the cheese component! Mozzarella naturally adds salt and a bit of creaminess that might remind you of the not-so-healthy broccoli cheddar soups that are often served. But don’t skip out on the butter. It’s essential to its goodness, trust me.
More Vegetable Soup Recipes To Try:
- Curry Sweet Potato Soup
- Dairy Free Parsnip Potato Soup
- Cashew Cauliflower Soup
- Rustic Tofu Vegetable Wild Rice Soup
- 1 (16 ounce) bag SimplyNature Frozen Organic Broccoli
- 4 tablespoons SimplyNature Extra Virgin Olive Oil
- 2 teaspoons kosher salt, divided
- 1 large onion, diced
- 3 cloves garlic, sliced
- 1 large russet potato, peeled and diced
- 1 (32 ounce) container SimplyNature Organic Chicken Broth
- 2 dried bay leaves
- 1 1/2 teaspoons Stonemill Ground Black Pepper
- 1 cup SimplyNature Frozen Organic Spinach
- 3 tablespoons fresh parsley or basil
- 4 ounces SimplyNature Organic Mozzarella Shredded Cheese
- juice of one lemon
- 1 teaspoon white wine vinegar
- 4 tablespoons butter
- toasted chunks of sourdough bread and sliced cherry tomatoes
- Preheat oven to 400 degrees F.
- Spread frozen broccoli onto a parchment lined sheet pan. Put in the oven for 8 minutes. Remove pan and toss the now thawed broccoli with 2 tablespoons olive oil and 1 teaspoon salt. Roast for 20 more minutes, until broccoli is browning and caramelized.
- In a large stockpot, heat 2 tablespoons olive oil to medium heat. Add onion and 1 teaspoon salt. Cook for 6 minutes. Then stir in garlic and potato. Cook for 2 minutes to combine flavors. Add stock, bay leaf, black pepper, and spinach.
- With lid on, simmer while broccoli roasts, about 20 to 25 minutes.
- When broccoli is finished, add it to the simmering pot of soup.
- Add half of the liquid mixture to a blender and puree until smooth. Pour into a separate small stockpot. Then add remaining soup mixture, herbs, and cheese to blender.
- Pulse to break down until mostly smooth, but still has a little texture.
- Add this to the pureed soup mixture in the smaller stock pot. Add lemon juice, white wine vinegar, and butter.
- Stir completely, until all is combined and melted. Taste, and add salt if it doesn’t pop with flavor (this will be depend on how much sodium/salt your chicken broth has).
- Add toasted bread hunks and sliced cherry tomatoes to top of each bowl and serve.