Broccoli Feta Soup Recipe

Introduction

This Broccoli Feta Soup is a creamy and comforting dish perfect for cool evenings. Packed with fresh vegetables, tender pasta, and tangy feta, it offers a satisfying blend of flavors and textures in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large garlic cloves, diced
• 1/4 teaspoon red chili flakes
• 1/2 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)
• 1/2 teaspoon salt
• 1/4 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 onion for 5 minutes over medium heat until soft and translucent.
2. Step 2: Add the diced garlic and red chili flakes, cooking for another minute until fragrant.
3. Step 3: Add the potatoes, broccoli, vegetable stock, salt, and pepper. Stir to combine, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the vegetables are tender.
4. Step 4: Turn off the heat and use a hand blender to blend the soup, leaving some chunks of broccoli and potato for texture.
5. Step 5: Return the soup to a simmer and add the ditalini pasta. Cook for 10-12 minutes until the pasta is al dente, stirring often to prevent sticking.
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 the soup topped with extra crumbled feta and a sprinkle of red chili flakes for added heat.

Tips & Variations

• For a creamier texture, add a splash of milk or cream after blending the soup.
• Substitute ditalini with small shells or elbow macaroni if you can’t find it.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use chicken stock instead of vegetable stock for a richer taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of water or stock when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, the soup is vegetarian as written. To make it vegan, substitute the feta cheese with a plant-based cheese or nutritional yeast, and ensure the stock used is vegetable-based.

Can I prepare this soup in advance?

Absolutely. Prepare the soup up to the blending stage and refrigerate it without adding pasta. When ready to serve, reheat, add the pasta and cook until al dente, then stir in the feta and parsley.

Broccoli Feta Soup Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

A creamy and comforting Broccoli Feta Soup combining tender broccoli and potatoes with tangy feta cheese and small pasta, perfect for a hearty meal that’s both flavorful and nutritious.

• Author: lea
• 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

Soup Base

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large garlic cloves, diced
• 1/4 teaspoon red chili flakes
• 1/2 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)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Pasta and Cheese

• 100 g ditalini (or another small pasta)
• 5 oz (150 g) feta cheese, crumbled plus extra to serve

Garnish

• 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 sauté for 5 minutes until softened and translucent.
2. Add Garlic and Chili: Stir in the diced garlic and red chili flakes, cooking for an additional minute to release their flavors.
3. Simmer Vegetables: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper. Stir well and bring the mixture to a boil. Once boiling, reduce the heat, cover with a lid, and let it simmer for 25 minutes until the vegetables are tender.
4. Blend Soup: Turn off the heat and use a hand blender to partially blend the soup, ensuring some broccoli and potato pieces remain for texture.
5. Cook Pasta: Return the pot to a simmer and add the ditalini pasta. Cook for 10-12 minutes until the pasta is al dente, stirring frequently to prevent sticking.
6. Finish with Feta and Parsley: Remove the pot from heat and stir in the crumbled feta cheese and fresh parsley, allowing the cheese to meld into the hot soup.
7. Serve: Adjust seasoning if needed and serve the soup hot, topped with extra crumbled feta cheese and a sprinkle of red chili flakes for added heat if desired.

Notes

• Use low-sodium vegetable stock to control salt levels in the soup.
• For a smoother soup, blend more thoroughly; for chunkier texture, pulse less.
• You can substitute ditalini with other small pasta shapes like orzo or small shells.
• Adjust red chili flakes to taste or omit for a milder soup.
• Fresh parsley adds brightness, but you can substitute with fresh dill or basil if preferred.

Keywords: broccoli soup, feta cheese soup, vegetable soup, creamy broccoli soup, ditalini pasta soup, healthy soup recipe, vegetarian soup