Broccoli Feta Soup Recipe

Introduction

This Broccoli Feta Soup is a comforting and flavorful dish that combines tender broccoli, creamy feta, and hearty pasta in a warm broth. Perfect for chilly days or when you want a nourishing meal that’s quick and easy to prepare.

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 onion for 5 minutes over medium heat until soft and translucent.
2. Step 2: Add the 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, then bring to a boil.
4. Step 4: Lower the heat, cover the pot with a lid, and simmer for 25 minutes until the vegetables are tender.
5. Step 5: Turn off the heat and use a hand blender to blend the soup, leaving some broccoli and potato pieces for texture.
6. Step 6: Bring the soup back to a simmer and add the ditalini. Cook for 10–12 minutes until the pasta is al dente, stirring often to prevent sticking.
7. Step 7: Once the pasta is cooked, turn off the heat and stir in the crumbled feta and parsley.
8. Step 8: Adjust the seasoning to taste and serve warm, garnished with extra feta if desired.

Tips & Variations

• For a smoother soup, blend fully until creamy, or leave it chunkier for more texture.
• Substitute feta with goat cheese or ricotta for a different cheese flavor.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use gluten-free pasta to make the soup gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens after storage, add a little water or stock to loosen it as it heats.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and can be added directly to the pot without thawing. You may need to adjust the cooking time slightly until the broccoli is tender.

What can I substitute for ditalini pasta?

Any small pasta shape like elbow macaroni, small shells, or even orzo will work well in this soup. Choose your favorite small pasta to suit your preference.

Broccoli Feta Soup Recipe

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★★★★★

4.7 from 78 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and creamy Broccoli Feta Soup featuring tender broccoli and potatoes blended with savory feta cheese and ditalini pasta. This hearty soup is perfect for a cozy meal and balances fresh vegetables with rich flavors in a smooth, satisfying texture.

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Ingredients

Scale 1x2x3x

Soup Base

• 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

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

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Instructions

1. Sauté vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and cook 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 until fragrant.
3. Add vegetables and simmer: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 25 minutes until the vegetables are tender.
4. Blend soup: Turn off the heat and use a hand blender to carefully blend the soup. Blend enough to create a creamy texture but leave some broccoli and potato pieces intact for added texture.
5. Cook pasta: Return the soup to a simmer and add the ditalini pasta. Cook for 10-12 minutes until the pasta is al dente, stirring frequently to prevent sticking to the bottom of the pot.
6. Add feta and parsley: Once the pasta is cooked, turn off the heat and stir in the crumbled feta cheese and chopped fresh parsley.
7. Season and serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with extra crumbled feta if desired.

Notes

• Use low-sodium vegetable stock to better control the saltiness of the soup.
• Leaving some chunks when blending adds a nice texture contrast.
• Stir the pasta frequently when cooking in the soup to prevent clumping.
• Feta adds a salty, tangy flavor — adjusting salt after adding it is recommended.
• This soup can be made vegetarian by using vegetable stock and is naturally gluten-free if gluten-free pasta is used.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Broccoli soup, Feta cheese soup, Vegetable soup, Pasta soup, Creamy broccoli soup, Mediterranean soup, Healthy soup, Vegetarian soup