Broccoli feta soup is a creamy, nutritious treat that will make you feel all warm and cozy. Made in one pot with simple ingredients, this vegetarian soup is simply bursting with flavor!
When I first heard about broccoli feta soup, I thought it was an unusual mix. However, once I decided to try my own version featuring this combo, I was super impressed.
Broccoli and feta cheese soup is so simple to make yet incredibly creamy and flavorful. It also has a great texture, which is something I really love in a soup.
I made the soup extra hearty by adding a handful of ditalini, but you can definitely skip the pasta for a low-carb version. The soup is still super satisfying and delicious.
Why you'll love this broccoli feta soup
- Healthy and nutritious — Broccoli is a great source of vitamins and minerals, including vitamins C and K, as well as fiber and antioxidants. Feta cheese is a good source of protein and calcium.
- Easy to make — This soup is simple to prepare in one pot with just a handful of ingredients.
- Absolutely delicious — The combination of aromatic broth, tender broccoli, and salty feta cheese creates a super flavorful and satisfying soup.
What goes into broccoli and feta soup
Olive oil — Sautéing the onions and garlic in a little bit of olive oil before adding the broccoli and broth adds depth of flavor to the soup.
Onion — Both yellow and red onion work in this soup.
Garlic — Feel free to adjust the amount of garlic to your liking.
Broccoli — Fresh broccoli will give your soup the best flavor and texture. If you can't find fresh broccoli, frozen broccoli florets can be used as a substitute.
Potatoes — Starchy potatoes such as Russet potatoes, for example, are great in this soup because they break down easily.
Vegetable stock — The broth will be the base of your soup, so make sure you use a good quality one that has a rich flavor.
Ditalini — Ditalini is a type of small, tubular pasta that is commonly used in soups that call for small, bite-sized pieces of pasta.
Feta cheese — Crumbled feta cheese adds a tangy, salty flavor and extra texture to the soup. Use a good-quality, full-feta cheese in this broccoli soup for a rich and creamy texture.
Low-fat or reduced-fat feta cheese doesn't work as well in soups because it doesn't have the right texture for it.
How to make broccoli and feta cheese soup
Add the garlic and red chili flakes and continue to cook for another minute.
Next, add the potatoes, broccoli, vegetable stock, salt and pepper and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 25 minutes.
Turn off the heat and use a hand blender to blend the soup, leaving some broccoli and potato pieces for texture.
Bring back to a simmer and add the ditalini. Cook for 10-12 minutes until the pasta is al dente. Make sure you stir often to prevent the pasta from sticking to the bottom of the pot.
Once the pasta is al dente, turn off the heat and stir in the crumbled feta and parsley.
Adjust the seasoning and serve topped with extra crumbled feta cheese and red chili flakes if you like.
Leftovers and storage
- Broccoli soup will typically keep in the fridge for 3 to 5 days.
- To extend the shelf life of your soup, store it in an airtight container and place it in the coldest part of your fridge, which is usually towards the back.
- You can also store the soup in the freezer for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight before reheating it on the stove or in the microwave.
Recipe notes and tips
- Chop the broccoli into small pieces as this will help it cook evenly and also make it easier to blend the soup.
- For a creamy broccoli and feta cheese soup, use an immersion blender to blend it until it reaches the desired consistency. If you don't have an immersion blender, you can carefully transfer the soup to a blender and blend it in batches.
- A handful of croutons or toasted pine nuts will add a nice crunch to the soup. You can also drizzle some extra virgin olive oil or lemon juice on individual bowls before serving.
- To make the soup vegan, substitute the feta cheese with a plant-based alternative.
If you liked this broccoli feta soup recipe, you might also like some of my other quick and easy veggie soups:
- Vegetable Detox Soup
- Curried Lentil Soup
- Chunky Zucchini Soup with White Beans
- Creamy Potato Dill Soup (Zupa Koperkowa)
- Vegetable Stelline Soup
- 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
- Heat the olive oil in a large stock pot or Dutch oven and sauté the onion for 5 minutes over medium heat.
- Add the garlic and red chili flakes and continue to cook for another minute.
- Next, add the potatoes, broccoli, vegetable stock, salt and pepper and stir to combine. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 25 minutes.
- Turn off the heat and use a hand blender to blend the soup, leaving some broccoli and potato pieces for texture.
- Bring back to a simmer and add the ditalini. Cook for 10-12 minutes until the pasta is al dente. Make sure you stir often to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is al dente, turn off the heat and stir in the crumbled feta and parsley.
- Adjust the seasoning and serve topped with extra crumbled feta cheese and red chili flakes if you like.
Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 484mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 8g
Nutritional information is an estimate provided by an online nutrition calculator.