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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Im so excited to make this! Its perfect for this cold weather. TY for the vegan option.
How can this recipe be adapted for an Instapot?
It was good and easy. I added a little cream.
Just made it, and it is now one of my favourite soup. Totally a keeper!! I had my doubts about olive oil on top of a soup but oh boy, did it fit perfectly. Thanks so kuch for sharing this recipe!
This was so delicious! Made it vegan by using vegan feta and vegetable broth. Didn’t have Orzo and used Arborio rice instead. My son, the vegan in the family, couldn’t get enough and we, the non-vegans, helped him scraped the soup pot! The oil on top 👌
Loved this! So rich and creamy. Everything about this is dreamy!!!!
Hi Nancy, I agree, such a simple and yummy little soup! Thank you for trying it!!
Absolutely delish!!
Hi Stacey! Glad you liked the soup!
I don’t know what I did wrong! The recipe was very straight forward but the soup unfortunately turned out rather flavorless. Any advice?
Hi Abby, I’m so sorry about that! I would definitley recommend tasting and seasoning as you go with salt and pepper and any other seasonings listed in each recipe.
This was so good and hearty. Everytime I took a bite I was hum..mhhm mhhh so good. I know it sounds crazy but it truly is a simple but fulfilling meal.
Hi Bethany! I agree with you sometimes simple with a few ingredients equals something fresh and magical!
I just made this for lunch today and it turned out soooo good! I added tiny pieces of shredded chicken breast and the chili flakes halfway through the pasta cooking time as well as added some heavy cream at the end. I drizzled truffle oil in each bowl and it put the flavour profile over the top! Thanks for this recipe! It’s definitely going into my recipe book as a favorite!!!
This recipe came across at the perfect time – I saw it on instagram after accidentally acquiring a TON of broccoli (thanks instacart). I ended up making this for dinner tonight and it was fantastic! Very easy, and very flavorful. Definitely adding it to my list of go-tos for this fall & winter.
Thank you for sharing!
Love to read that KJ! Thanks for taking the time to comment and rate the soup too!!
Should I have cooked the Orzo in a separate pot & added orzo once I ladled soup in bowl? It turned out great but was wondering if I should have cooked pasta seperately. Making ur greek salad tomorrow! Thank u for sharing ur recipes! ❤️
Hi Carey, the orzo cooks in one pot with the rest of the soup. No precook necessary. Thank you for trying out my recipes and ofc rating them!
Adding to my winter repertoire. Delicious and nutritious!
Yay! Glad you liked the soup!
Do you sauté the garlic first in old be oil? I’m Italian and we always do that. Seems like it would give more flavor to the soup.
Hi Roslynn, I did not saute the garlic here first. Its up to you. The heat of the soup will release the flavors of the ingredients though.Either way,
How does this recipe adapt/translate to slow cooker or pressure cooker?
Sounds good, but I’m gluten free. What could you use instead of orzo please? maybe quinoa or some rice?
Hi Abi, yes! Totally sub in quinoa or rice for the orzo. One lady shared that she used potato chunks instead of the orzo too! I like that one
I’m GF, too. I find that Banza “rice” is actually more like orzo than rice, so I use it for all recipes calling for orzo. But I did parboil it separately before adding it to this soup because GF everything absorbs more liquid than their regular counterparts.