Broccoli Feta Soup
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
Ingredients
- 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
Nutrition
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I made this for dinner tonight, exactly as recommended. It was so delicious! I wouldn’t change a thing. Served it with toasted rosemary bread brushed with butter and garlic. A great combination. Definitely a make again recipe. Thank you for sharing!
HI Laurie, sounds delicious as served with the rosemary bread! YUMMM
Thanks for the kind feedback <3
Love this! Easy and Delicious!
Hi Cyndia, glad you enjoyed it and thanks for the rating!
I added lentils in my soup too for extra finer! It’s delicious; love this recipe.
Hi Mari, that’s awesome love the lentil add in!
I just made this soup, my store didn’t have orzo so I used couscous instead then made your low carb Turkey patties and added them to the soup, AMAZING!!!
OMG!!!!!! Deliciousness!!!!!
It was okay, orzo absorbs all the liquid tho so not sure how long it will last
Made this for the first time and it was so delicious!!! For so few ingredients there was tons of flavor. Whole family loved it. I will definitely be making this often!!!
Hi DEbbie, its all thanks to the feta! Glad you all enjoyed it! Thanks for the kind rating!
Your soups never miss, but this is one is soo delicious. Chili flakes, feta and lemon make it for me!
Hi Josie, thank you so much for trying it! I’m glad it was a winner!
when do you add the rice? uncooked
Hi Katarina, uncooked rice goes in same time as orzo goes in.. You may need more broth though
I love love love this soup. Today I am feeling under the weather, and this is the first recipe I thought about to make. It’ll make me feel better, if only for a few minutes! Thank you for sharing this recipe!
HI Sandi, glad it worked out well for you and I hope you’re feeling better today!
This was amazing! We loved that it was a broccoli soup without cream. Lighter and healthier feeling!
We did add a little chicken for some added protein. Will definitely make this again!
Hi MaryAnne, perfect with the chicken! thanks so much for the kind rating and feedback!
Simple, delicious and versatile! Can’t get any better! Made this today with no rice or pasta. Added mushrooms plus cauliflower ( I eat a lot of veggies: it was twice the veggies called for) added shredded leftover rotisserie chicken at the end. This will be on regular repeat.
Hi Kate, that’s awesome , I love your veggie packed version! Thanks for sharing your feedback!
If using rice instead of pasta – do you pre-cook the rice?
Hi Karen, if youre using rice, you might need more liquid. Check the package instructions. You can always add more if needed to cook the rice.
Hi
Love you recipes
Can you use frozen broccoli? If so how much?
HI Wendy, thank you so much!
Same amount of broccoli if you’re using frozen!
Wow! Such simple ingredients and yet, so delicious. This will definitely be in our regular rotation.
Hi CJ, glad it was a winner for you and thanks for trying the recipe!
How on earth does this show up in a search for vegan recipes? Sub in parmesan, which isn’t even vegetarian. Chicken stock, again not vegetarian even.There is a problem with your search parameters. Yes I can adapt it, I’m a experienced cook, but that is not the point.