Broccoli Feta Soup Recipe

Introduction

This Broccoli Feta Soup is a comforting and flavorful dish that’s perfect for any season. Creamy, hearty, and packed with fresh ingredients, it combines the mild bitterness of broccoli with the tangy saltiness of feta cheese for a deliciously satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large garlic cloves, diced
• ¼ teaspoon red chili flakes
• ½ lb (225 g) potatoes, peeled and cut into 1-inch cubes
• 1 lb (450 g) broccoli, cut into florets
• 6 cups low-sodium vegetable stock (or water)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 100 g ditalini (or another small pasta)
• 5 oz (150 g) feta cheese, crumbled plus extra to serve
• A handful of fresh parsley, roughly chopped

Instructions

1. Step 1: Heat the olive oil in a large stock pot or Dutch oven and sauté the diced onion for 5 minutes over medium heat until softened.
2. Step 2: Add the diced garlic and red chili flakes, then cook for another minute, stirring frequently to prevent burning.
3. Step 3: Add the peeled potatoes, broccoli florets, vegetable stock, salt, and pepper. Stir to combine, bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25 minutes.
4. Step 4: Turn off the heat and use a hand blender to partially blend the soup, leaving some broccoli and potato pieces for texture.
5. Step 5: Return the soup to a simmer and add the ditalini pasta. Cook for 10 to 12 minutes, stirring often to prevent the pasta from sticking to the bottom, until the pasta is al dente.
6. Step 6: Once the pasta is cooked, turn off the heat and stir in the crumbled feta cheese and chopped parsley.
7. Step 7: Taste and adjust seasoning if needed. Serve hot, topped with extra crumbled feta and a sprinkle of red chili flakes if desired.

Tips & Variations

• For a creamier texture, add a splash of cream or coconut milk before blending.
• Use small pasta shapes like orzo or mini shells if ditalini is unavailable.
• To make it spicier, increase the amount of red chili flakes or add a pinch of cayenne pepper.
• Fresh herbs like dill or chives can be used instead of parsley for a different flavor profile.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove while stirring occasionally. If the soup has thickened, add a little vegetable stock or water to loosen it. This soup is best enjoyed fresh, as the pasta may absorb liquid and become softer over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the pot and increase the simmering time slightly to ensure it cooks through.

Is this soup suitable for a vegetarian diet?

Absolutely. The recipe uses vegetable stock and feta cheese, making it vegetarian-friendly. Just make sure your stock is vegetarian as some store-bought versions are not.

Broccoli Feta Soup Recipe

Print Recipe

★★★★★

5 from 85 reviews

This Broccoli Feta Soup is a creamy, comforting dish packed with nutritious vegetables and tangy feta cheese. It combines sautéed onions and garlic with tender broccoli and potatoes, blended to a smooth yet textured consistency, then enriched with small pasta and fresh parsley. Perfect for a hearty lunch or light dinner, this low-sodium soup offers a delicious balance of flavors and a satisfying creamy texture without the use of cream.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large garlic cloves, diced
• ¼ teaspoon red chili flakes
• ½ lb (225 g) potatoes, peeled and cut into 1-inch cubes
• 1 lb (450 g) broccoli, cut into florets

Liquids and Seasonings

• 6 cups low-sodium vegetable stock (or water)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Other Ingredients

• 100 g ditalini (or another small pasta)
• 5 oz (150 g) feta cheese, crumbled plus extra to serve
• A handful of fresh parsley, roughly chopped

Instructions

1. Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
2. Add Garlic and Chili Flakes: Stir in the diced garlic and red chili flakes, cooking for another minute until fragrant, ensuring the garlic does not burn.
3. Cook Vegetables: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low, cover with a lid, and let it simmer gently for 25 minutes until the vegetables are tender.
4. Blend the Soup: Turn off the heat and use a hand blender to partially blend the soup directly in the pot. Leave some broccoli and potato pieces unblended to provide texture and a hearty feel.
5. Cook Pasta: Return the pot to a low simmer and add the ditalini pasta. Cook for 10 to 12 minutes, stirring frequently to prevent the pasta from sticking to the bottom, until the pasta is al dente.
6. Finish with Feta and Parsley: Once the pasta is cooked, remove the pot from the heat. Stir in the crumbled feta cheese and chopped fresh parsley until well combined.
7. Season and Serve: Taste the soup and adjust seasoning if needed. Serve hot, topped with extra crumbled feta cheese and additional red chili flakes if desired for an extra kick.

Notes

• Use low-sodium vegetable stock to control the saltiness of the soup, especially since feta cheese is already salty.
• You can substitute ditalini with other small pasta like elbow macaroni or small shells if unavailable.
• For a creamier texture without dairy, substitute feta with a vegan cheese alternative and use water or plant-based stock.
• To make the soup spicier, increase the amount of red chili flakes or add freshly ground black pepper to taste.
• Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

Keywords: broccoli feta soup, creamy broccoli soup, vegetarian soup, healthy soup, Mediterranean soup, vegetable soup with pasta