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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Love love love! So easy and the perfect dish to bring to my friend who just had a baby 🙂
Easy and tasty soup! Thank you Stella.
HI Manu, glad you like the soup! Thanks to you for trying it!
Hello, this is delicious so thank you for posting it. Can you let me know what a serving size is though? Thank you
Hi Lauren, its one fourth of the soup.
So good! Found on TikTok. Subbed chicken broth for veg and added a squeeze of lemon. YUM.
I doubled the recipe and added chicken. It was absolutely delicious. I put a half a lemon squeezed in the whole pot of soup and just a little bit of red pepper flakes throughout the soup and then I drizzle the olive oil when I served it it was fantastic I will definitely be making this again!!! 5 ⭐️⭐️⭐️⭐️⭐️
Hi Melissa, thanks so much for trying the soup and including your feedback and recommendations for everyone to read!
This is an amazingly simple, satisfying and delicious recipe. I added shredded chicken to bump up the protein. If I could have this every day I would! Thanks for the great recipes!
I made this soup three times already! I have used broccoli, seasoned collards, asparagus and spinach, just using what I had on hand. My husband absolutely loves it and so do I. I think I’m addicted to the liquid gold and lemon part.
Hi Jonelle, MMMMMM that sounds great with asparagus and spinach especially! Thanks for sharing with us! Glad you and your hubby loved the soup!
Delicious and filling. Highly recommend.
Hi Sharni, glad you enjoyed! Thanks for trying out the soup!
I used quinoa instead of orzo. My 91 yo mom (who rarely gives compliments) couldn’t stop raving about it. I loved it too.
Hi Kevi, glad it was enjoyed (especially by your mama)! Thanks for trying it!
My new favorite comfort food. thank you Stella, your recipes never fail to impress.
Hi Sarah, glad you liked the soup – this is one of my faves!
This is one of my favorite recipes. It’s become a weekly dinner item in my house. Thank you!
This soup is soo good 😍 I made it for the first time and it’s literally the BEST! Topped it off with a wild garlic pesto and it was amazing- Thank You 💛
sooo good!
substitute the garlic with 1 big tsp. onion powder and a little asafoetida, the chicken broth with veggiebroth. Rice istead of the orzo.
This will not be the last time we make it.
Made it with rice, and definitely would not try with rice again. Perhaps the flavor would be better with Orzo, but sadly the flavor just wasn’t very strong, which just made it feel a bit like mush. I added a LOT of red pepper flakes to make up for the lack of flavor, and that did help.
Just made this with my daughter for lunch. We both loved it. I was surprised at the depth of flavour. Would make again any time!
Hi Nicola, glad you enjoyed it with your daughter especially! Thanks for the rating!!
Can you add other veggies to this? I.e kale
yes!