Go Back
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Bright Green Broccoli and Potato Soup with Mozzarella

Broccoli Potato Cheese Soup

A healthier broccoli potato soup, with mozzarella cheese for added creaminess.
Author: Amanda Paa
Prep Time :10 minutes
Cook Time :25 minutes
Total Time :35 minutes

Ingredients

  • 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

Instructions 

  • 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.