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
Looking for more?
I’m making this today and decided that it could use a little bit of protein… I’m going to add some sausage to the recipe and a little bit less orzo. I think it will be delicious!!
Hi Karen, that sounds delicious with sausage! I hoope you enjoyed the dish!
Hi there, just wondering if this dish can be frozen?
Hi Nat, yes it can! Enjoy!
Yummy! I hit it with an emersion blender a bit before I added the orzo. Love it! I really like that it doesn’t taste like broccoli! ha ha ha. Thanks for your wonderful recipes! Tracy
Hi Tracy, I’m so glad you tried it and loved it! Thanks for taking the time to come back and leave your kind feedback!
I’ve made this a few times now and keep coming back because I love the taste and the simplicity of this soup. I don’t really care if it stays as soup consistency or gets a bit thick. The flavor is wonderful.
Today I added a can of cannellini beans at the end, to boost protein and fiber. It’s so good! I thank you for ALL the great recipes you’ve contributed to my own recipe base. You make me look good in the kitchen!
Hi Stella, would I be able to make this in crock pot? I’m thinking I’m going to try it that way it’s ready when I come home from a long day of work. Thank you 🙂
I love this recipe!
I was so skeptical because broccoli makes everything smell weird. Not this soup. THANK YOU!!!
Hi Stella,
I attempted to make this recipe and it did come out deliciously, however, the consistency was not so much as a soup but as a loose pasta dish. How should I go about trying to make it thinner and more soup-like? I am sure it just reduced too long but I would love your feedback on how I should attempt this dish the next time I make it. Thanks for sharing!!
Hi Anna, you can add more broth or water to the cooking process. Also, make sure you cover the pot so that the liquid doesnt evaporate as easily. I hope this helps!
We love this soup!! Easy and delicious….win win!! I’m having surgery next week so looking for some meals to prepare ahead of time and freeze. Do you think this would freeze well?
Quick, easy, and delicious!
This is DELICIOUS! I have made this quite a few times. I added less orzo so it doesn’t suck up too much of the delicious broth. So good for the nights you want a meat
free meal and dinner on the table in no time 😊
So yummy! Have made it several times now and it’s always a hit!
tangy, salty perfection. Risoni (orzo) is one of my favorites that my family dislikes, so this is my meal prep for work lunches.
this week I’m adding a bunch each of watercress and parsley to increase my greens.
the garlic is heavy, so if you don’t like that decrease cloves or, if you have time, roast a whole garlic (and an onion or leek slow, with oil?) before starting, for greater depth of flavour and more subtle garlic breath!
Excellent soup! Followed the recipe to the letter. My husband liked the pepper flakes; he said it finished it nicely. Thank you for the recipe!
Seriously sooooo good. Feels like a fancy restaurant quality soup, but so quick and easy to make!
We love this soup, I make it all the time x