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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My new favorite soup. I added dill and lemon zest
My husband and I loved this soup! I added additional Feta and had to give the bowl with red pepper flakes to him as it was too hot for me 😉 Definitely a great way to eat a veggie I am not a big fan of!
This soup is so simple and delicious. We will definitely be making it again soon. Thanks for sharing the recipe.
Hi Christina, happy it was enjoyed! Thanks also for the rating!
Wow just made this!! So delicious 🤤
HI Cassidy, glad the soup was enjoyed! And thank you for the rating!
This is SOOOO good
Hi Annie, glad you liked it – its one of my favorites!!
Tried this soup for dinner tonight and it was delicious–and super easy. I used vegetable bouillon instead of chicken broth because we’re vegetarian. I did find the soup a little bland, so I added some rosemary and thyme to make it a little more interesting.
Hi Arthur glad you liked it and thanks for sharing your tips with us – will definitely help others! Cheers!
Tried this soup for dinner tonight and it was delicious–and super easy. I used vegetable bouillon instead of chicken broth because we’re vegetarian. I did find the soup a little bland, so I added some rosemary and thyme to make it a little more interesting. I’ll definitely be making it again though!
Made this for dinner tonight,it was sooooo good that everyone was asking for seconds. Lucky I doubled the recipe. Definitely will make again..Thank you for sharing the recipe.
Smart move doubling it Donna! Thanks for the rating!
I added a shallot and fresh oregano as well. Started out sautéing garlic, shallot and half of my fresh oregano in a little olive oil on low heat then continued with the recipe and added the other half of the fresh oregano with boil process. Turned out amazing!! Thank you, reminded me of a take on feta fries!
Hi Lindsey, I love the addition of those herbs! Thanks for sharing your feedback – so useful for everyone!
Easy and delicious. I substituted brown rice for the orzo which required a bit more cooking time. I will definitely be making this again!
This is absolutely delicious and so easy to make. It is now in the regular weekly dinner rotation. This soup and a green salad is a lovely and healthy dinner. I also tried this recipe using cauliflower instead of broccoli and it too was so delicious. With the cauliflower the soup ends up looking very white so at the very end end I added a handful of baby spinach (which wilts nicely in the hot soup) and it added color and extra nutrients…so good. Very versatile recipe. Thank you Stella.
ABSOLUTELY DELICIOUS! The best and easiest soup I have ever made. Will become a regular meal at out home.
I did add some chopped chicken, sooo good.
Soup was easy to make and tasted good. My picture looked just like the one with the recipe.
Hi Betty, sounds fabulous!
This was so good and super easy to make!! This is definitely gonna be on my list to make more often!
Easy & delicious. I used vegetable broth instead of chicken.
Easy, flavorful and delish!