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