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!
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
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?
this soup was awesome!! so easy to make and very tasty. I wish i would have added chicken or chicken meatballs to go with it for a little extra protein. I don’t ever eat broccoli and I can’t say enough good things about this soup
Flawless. Cannot get enough of it. I cheat: I cook the soup with 3-4 pinches of salt and reserve the feta to add to each individual serving, so I can put much more into my bowl! A generous drizzle of olive oil and a mound of crumbled feta is non-negotiable, as a squirt of fresh lemon juice, some freshly chopped dill, and more cracked pepper.
Υπέροχος!
Looks great but haven’t made it yet. Question – can broccoli have any texture left after simmering for 30 minutes, and then even 15 minutes more? Broccoli is tender after only a few minutes. So I’m scared of having absolute mush at the end.
Entered our life via Instagram. Tried it, loved it, now spreading the “news”. Really cold in Greece today, so it was exactly what we needed!
Lots of love from Athens ❣️
Great way to not get the orzo to stick is to add a tbsp of olive oil or butter in with the orzo 🙂
I’ve made this about five times and each time it always delivers! Such an easy, tasty meal. Perfect for cold weather or even one you can enjoy on the warmer days. The feta and little bit of lemon keep it refreshing!
LOVE THIS!!!
I made it without cheese and doesn’t need it although I am sure it’s even better (my feta was passed its prime, lol). I highly recommend and will make again for sure!!
Seen this recipe scrolling through Instagram and I just happen to have a brand new bag of broccoli left over from work that no one wanted, so I decided to give it a try and wow….this soup was so easy and quick to make and the flavor was amazing!! now this will be on rotation in my house all the time!
What is the serving size?
Do you keep the pot on simmer when you put the orzo in? It seems like it would take forever to cook.
Wow! Fantastic recipe, very easy to do and very tasty!
Thank you so much for this! 🙂
Made this today and it is amazing! Thank you! 🙂 Adding to my soup rotation. Yum!
Made this soup today. Absolutely delicious & healthy!!!! Easy to make! This will definitely be a staple in our home!
Thank you, Randye
Hi Randye, GLad you liked it and thanks for the kind rating!
I made this tonight for dinner with rice and it was wonderful! I love broccoli, feta and lemon so it was right up my alley!!
Hi Renee, I need to try it with rice sounds awesome!
Great tasting recipe! Easy to and cool proof to put together! I was wondering if you could freeze this for leftovers later on?
Glad you liked the soup! If you are freezing I would only freeze the soup and not add feta to the whole pot. Add the feta as you eat the bowls.
So glad you mentioned that, about not freezing with the feta!
Used rice & added shredded chicken. Utterly delicious!!
Hi Julie, that sounds like a winning combo to me! Thanks for the kind feedback!