Broccoli Feta Soup

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In line with my Tomato Feta Soup, I wanted to create a green version. This soup is calling your name if you have a few broccoli crowns chilling in your fridge. SO incredibly simple to make and very few ingredients. The broccoli-feta combination is the greatest of partnerships. This soup is super creamy even without the feta cheese.

Ingredients:

Get your tiny square post it pad out, because this is a short list of ingredients. And if you’re not a fan of orzo (or don’t have any) you can use rice or any other small size pasta. In addition, if you’re not down with feta cheese, you can just leave it out or add some freshly grated parmigiano reggiano cheese on top.

For the broccoli, you are not just using the florets. Use the stems too. Just trim the edge gross part off and chop up the stems. Very important to this recipe is to not overly mash your broccoli after it has cooked. You want to gently mash but sustain the texture of the broccoli at the same time; small chunks and large chunks are what’s desirable. I smashed 6 times and it was perfect.

When plating your soup, you MUST drizzle some olive oil on the top – in my household you drizzled olive oil on everything. Also a necessity is to top with chili pepper flakes. It adds that extra little kick that perfects the soup. Please please please serve this with crusty fresh bread. It is a match made in heaven. Another recommended option is squeezing some lemon juice on top. If you love this recipe, you will love my Chicken Broccoli Parmesan Soup!

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Broccoli Feta Soup

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4.91 from 186 votes

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

Total Time: 50 minutes mins

Ingredients 

US CustomaryMetric

• 1 lb broccoli
• 4 cups low sodium chicken broth*
• 2 cups water
• 3 cloves garlic, minced
• 1 tsp salt
• black pepper to taste
• 3/4 cup orzo pasta**
• 3.5 oz feta cheese*
• chili pepper flakes, to taste
• Garnish: drizzle of olive oil + lemon juice

Instructions

• Rinse and slice your broccoli into florets and dice the stems too.
• To a medium stock pot, add all of the broccoli pieces, garlic, broth, water, salt and pepper. Bring to a boil and then reduce heat to a simmer. Cover your pot and cook for 30 minutes.
• Using a potato masher, gently smash the broccoli about 6 times. Leave large and small pieces in the soup for texture. Add in the orzo and cook uncovered, STIRRING CONSTANTLY, for 15 minutes or until pasta is cooked. Stay on top of the pot, the pasta will stick if left unattended.
• Remove the pot from the burner and crumble in your feta. Mix it in. Serve in your bowls, drizzle with a little olive oil, squeeze on some lemon juice and top with chili pepper flakes to taste.

Notes

Serve with fresh, crusty bread.

Sometimes we love to add in shredded rotisserie chicken to make it a complete meal!

Inspired by my TOMATO FETA SOUP

*Make it Vegan by leaving out the feta or adding in dairy free feta and using vegetable broth instead of chicken broth.

**Make it Gluten Free by using rice instead of orzo.

Nutrition

Calories: 250kcal | Carbohydrates: 33g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 974mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 811IU | Vitamin C: 102mg | Calcium: 199mg | Iron: 2mg

Author: Stella Drivas