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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Incredibly delicious! I didn’t add any salt and it was too salty so added a bit of water at the end to balance it out, maybe it was the feta or broth so just keep that in mind!
Delicious & easy! Soooo good!
So delicisous! Thank you for sharing with us
Soo good! I added mushrooms and reheated the next day was even better 😋
I don’t know how I came across your recipe, I’m just glad I did! It’s summer here in Australia so not exactly soup weather but once I saw your recipe, I knew I had to give it a crack. Thanks so much for sharing, it’s going to be a staple in my household!
P.S. Wondering if the few people who have tried it and said it was a little lacking in taste gave a really good squeeze of lemon at the end, and also I reckon good quality feta is a must – I use Dodoni and from the photos it looks like Stella does too.
Hi Karin, YES Dodoni is a must!! I’m not sure but I know this is one of my favorite soups ever! Thanks for trying it even though its hot out for you in Australia!
Another hit, Stella! My 9yo daughter helped me cook and I think that added to her enjoyment but she made so many yum noises while eating. Luckily there’s enough leftover for her lunch tomorrow!
Hi Megan, Awwww thats so beautiful! I’m glad she was involved in making it – that’s the best quality time spent!
I love love this soup. The second time I didn’t have orzo so I used penne and I added a shallot. I love all of your recipes.
Hi Lori, thanks for sharing the feedback and your kindness!
Wondering if it would be ok if I throw frozen broccoli in it? Or should I steam the broccoli first?
Knocked our socks off. The flavors are complex and satisfy.
Hi Lorraine, SO happy this soup was enjoyed and thanks for taking the time to rate it!
Made this for meal prep, has really good flavours!
Hi Claire, glad you liked the soup and I appreciate you taking the time to rate it!!
Amazing!!
Ok I am a queen of soups, this one was new to me and SO GOOD, I even used frozen broccoli and it was fine. Will make again its delicious!!! Thank you!
For low carb could u use cauliflower instead of paste and what would carb count be. Tks
Sounds perfect!!
This was amazing! Made it yesterday and it will definitely be added to our frequent rotation. Can you tell me what the measurement of the serving size is?
We loved it! Both my husband and son enjoyed it. I did add a bit of heavy whipping cream and a little extra chicken broth (I used all my home made turkey broth) to make sure there was enough broth. This is going on our dinner rotation!
My whole family loved this!! So good!