Broccoli Feta Soup Recipe

Introduction

This broccoli feta soup is a comforting and flavorful dish perfect for chilly days. Creamy yet light, it combines tender broccoli and potatoes with tangy feta and a hint of chili for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large garlic cloves, diced
• 1/4 teaspoon red chili flakes
• 1/2 lb (225 g) potatoes, peeled and cut into 1-inch cubes
• 1 lb (450 g) broccoli, cut into florets
• 6 cups low-sodium vegetable stock (or water)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 100 g ditalini (or another small pasta)
• 5 oz (150 g) feta cheese, crumbled plus extra to serve
• A handful of fresh parsley, roughly chopped

Instructions

1. Step 1: Heat the olive oil in a large stock pot or Dutch oven and sauté the diced onion for 5 minutes over medium heat until softened.
2. Step 2: Add the garlic and red chili flakes, cooking for another minute until fragrant.
3. Step 3: Add the potatoes, broccoli, vegetable stock, salt, and pepper. Stir to combine and bring the mixture to a boil.
4. Step 4: Lower the heat, cover the pot with a lid, and simmer for 25 minutes until the vegetables are tender.
5. Step 5: Turn off the heat and use a hand blender to blend the soup, leaving some broccoli and potato pieces for texture.
6. Step 6: Return to a simmer and add the ditalini pasta. Cook for 10-12 minutes until al dente, stirring often to prevent sticking.
7. Step 7: Once the pasta is cooked, turn off the heat and stir in the crumbled feta cheese and chopped parsley.
8. Step 8: Adjust seasoning as needed and serve topped with extra crumbled feta and red chili flakes if desired.

Tips & Variations

• For a creamier soup, add a splash of cream or coconut milk before blending.
• Swap ditalini for small shells, elbow pasta, or even orzo for a different texture.
• If you prefer less spice, reduce or omit the red chili flakes.
• Add a squeeze of lemon juice before serving for a bright finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens when cold, thin with a little water or stock while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Add it along with the potatoes and adjust cooking time as needed until tender.

Can I make this soup vegetarian or vegan?

Use vegetable stock to keep it vegetarian. To make it vegan, replace feta with a vegan cheese alternative or nutritional yeast for a tangy flavor.

Broccoli Feta Soup Recipe

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★★★★★

4.5 from 94 reviews

A creamy and comforting Broccoli Feta Soup featuring tender broccoli and potatoes blended to a perfect consistency, enriched with savory feta cheese and complemented by ditalini pasta for a hearty, satisfying meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large garlic cloves, diced
• 1/4 teaspoon red chili flakes
• 1/2 lb (225 g) potatoes, peeled and cut into 1-inch cubes
• 1 lb (450 g) broccoli, cut into florets
• A handful of fresh parsley, roughly chopped

Liquids and Seasonings

• 6 cups low-sodium vegetable stock (or water)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Others

• 100 g ditalini (or another small pasta)
• 5 oz (150 g) feta cheese, crumbled plus extra to serve

Instructions

1. Sauté Onion: Heat the olive oil in a large stock pot or Dutch oven and sauté the diced onion over medium heat for 5 minutes until softened and fragrant.
2. Add Garlic and Chili Flakes: Incorporate the diced garlic and red chili flakes into the pot, cooking for another minute to release their flavors.
3. Simmer Vegetables: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and ground black pepper. Stir to combine, bring the mixture to a boil, then reduce heat to low, cover with a lid, and let it simmer gently for 25 minutes until the vegetables are tender.
4. Blend Soup: Turn off the heat and use a hand blender to partially blend the soup, keeping some broccoli and potato pieces intact for texture and body.
5. Cook Pasta: Return the soup to a simmer, add the ditalini pasta, and cook for 10-12 minutes until al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
6. Add Feta and Parsley: Once the pasta is cooked, turn off the heat and gently stir in the crumbled feta cheese and chopped parsley, allowing the cheese to melt slightly and infuse the soup.
7. Serve: Adjust seasoning if needed, then serve the soup hot, topped with extra crumbled feta cheese and optionally additional red chili flakes for an extra kick.

Notes

• Using low-sodium vegetable stock helps control the salt level in the soup.
• Partial blending retains texture and visual interest in the soup.
• Feel free to substitute ditalini with any small-sized pasta.
• Extra feta on top adds a lovely tangy flavor and garnish.
• Stirring the pasta frequently prevents it from sticking and burning at the bottom.
• This soup can be prepared with water instead of stock for a lighter version.

Keywords: Broccoli soup, feta soup, vegetable soup, Mediterranean soup, creamy broccoli soup, pasta soup, healthy soup