Nothing says fall and winter more than soup season. And this hearty and creamy broccoli feta soup recipe is surely a winner. So, make a big batch, enjoy leftovers throughout the week, or freeze them for more extended storage.
And if you enjoy this dish, be sure to check out our Sweet Potato Soup, Turkish Lentil Soup, French Lentil Soup, Pumpkin Ginger Soup, and Carrot Ginger Soup recipes.
Ingredients You Will Need
The ingredient list for this healthy broccoli soup consists of olive oil, onions, celery, garlic cloves, Kosher salt, cracked pepper, large Yukon gold potato, vegetable broth, broccoli crowns, fresh parsley, and feta cheese.
Ingredient Substitutions and Optional Add-Ins
- Chicken Stock: Swap out vegetable broth for Homemade Chicken Broth if you are okay with it not being a vegetarian soup.
- Fresh Herbs: Compliment the broccoli and feta with a small handful of fresh mint or fresh dill instead of parsley.
- Make it more green and nutritious by adding a cup of baby spinach in the last 10 minutes before pureeing the soup.
- Cheese: Top it with your favorite cheese, like mozzarella, cheddar, or freshly grated Parmesan cheese.
- Seasoning: Finish with a sprinkle of red pepper flakes, sumac, a squeeze of lemon juice, or a drizzle of olive oil or heavy cream.
- Vegan: Omit the feta cheese or swap it out for vegan feta.
How to Make This Broccoli and Feta Soup?
Broccoli feta cheese soup comes together in less than 30 minutes after a quick and gentle simmer on the stove. Puree right in the same pot, or use a countertop blender to blend in batches. Here’s how to do it:
- Saute aromatics: Warm olive oil over medium heat in a Dutch oven or large pot. Add onion and celery, and cook until translucent, about 5-7 minutes. Stir in the cloves of garlic and cook for 30 seconds.
- Add potatoes: Add potatoes and salt and pepper. Pour in vegetable stock.
- Simmer: Bring it to a boil, then reduce it to a simmer and allow it to cook for 10 minutes or until the potatoes are soft.
- Add broccoli: Stir in the broccoli florets and cook briefly for 8-10 minutes over medium heat.
- Puree: Add the parsley. Then, using an immersion blender, puree the soup in the pot. Alternatively, you can puree it in batches in a blender.
- Garnish and serve: When ready to serve, ladle into bowls, and garnish with feta crumbles and more parsley.
What To Serve it With?
While you can enjoy this cream of broccoli soup all on its own, there are a few ways to jazz it up. You can try:
- Crusty Bread: Serve it with a side of warm No Knead Artisan Bread, make croutons out of leftover bread or go for soft and pillowy Brioche Buns.
- Seed Crackers: For a lighter (and high protein option), try serving it with my seed crackers.
- Salad: Go for a soup and salad meal combo and enjoy it with a healthy green salad like Mixed Green Salad or Kale and Brussel Sprout Salad.
How to Store, Freeze, Thaw and Reheat?
What I love the most about this vegetable soup with feta is the fact that it stores well, so you can enjoy the leftovers in the following days. Here is how I store it:
- Storage: You can store leftovers of this broccoli soup with feta in an airtight container for up to 5 days.
- Freeze: If you plan to freeze this soup, I recommend not adding the feta to the soup, as dairy doesn’t freeze well. Follow the recipe as written, cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
- Thaw: Thaw the frozen broccoli soup overnight in the fridge.
- Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles.
Expert Tips
- Use an immersion blender. This way, you can puree this feta cheese soup in the same pot with no extra dishes. This Kitchen Aid stick blender (affiliate link) is the one I own and recommend.
- If you do not own an immersion blender, you can blend the soup in a blender or food processor. However, whichever gadget you use, fill it about halfway full and be extra careful when blending hot liquids.
- Puree to desired consistency. Keep a few chunks of broccoli intact or puree until silky smooth.
- Mash with a potato masher. Rather than blending, mash the soup with a potato masher to keep it chunky.
FAQs
Yes, this soup freezes well. Omit the feta cheese before freezing, and top with the cheese once thawed, reheated, and ready to serve.
Yes, you can, but putting it at the end is recommended.
Diet Key
This Recipe is:
Other Broccoli Recipes You Might Like:
- Broccoli Cauliflower Raisin Salad
- Kale and Quinoa Salad
- Chicken and Broccoli lo Mein
- Teriyaki Chicken Stir Fry with Broccoli
This recipe is adapted (with minor changes) from Emilie Raffa’s The Clever Cookbook.
If you make this Broccoli and Feta Soup recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Broccoli Feta Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 large Yukon Gold Potato, peeled and cut into 1-inch cubes
- 4 cups low-sodium vegetable stock, plus more as needed
- 6 cups broccoli florets, rinsed and drained
- 1/3 cup Italian parsley, rinsed and chopped coarsely – plus more as garnish
- 1/3 cup feta cheese, crumbled – plus more as garnish
Instructions
- Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds.
- Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft.
- Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
- Right before you are ready to puree the soup, add in the chopped parsley.
- Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture.
- Taste for seasoning and add in more seasoning* if necessary.
- When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.
Video
Notes
- *While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
- It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
- Storage of leftovers: Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
- Freeze: Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
- Thaw: Thaw it overnight in the fridge.
- Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So incredibly flavourfully satisfying and comes together quick and easy! Perfectly suited for weeknight dinners, but sure can stand out as a fabulous starter for a multi course dinner when you’ve got more time!:) You’re gonna want to make more than you need cuz it’s just as good if not better the second day for lunch! This one’s a keeper.
YAY! So happy to hear that you enjoyed this recipe Kathrine.
Thanks for coming by and taking the time to leave a review. 🙂
Really enjoyed this soup tonight. Made it with ‘Better Than Bouillon’ vegetable stock. It was delicious. Thank you for a creamy, vegan recipe. We had none left, and now I don’t have any for lunch!
That makes me so happy to hear Eva! Thanks for coming by and taking the time to leave a review about your experience.
Very easy, quick, and delicious. I didn’t use the sumac this time because I added some of my lemon Keifer. I added in a pinch of cayenne and smoked paprika!
I am happy to hear that you liked it. Thanks for coming by.
CHeers!
I love this soup!
I love Emily and her book as well. I was thinking about making it and when I saw you sharing it made me so happy. I made it last night and it was a hit. Nothing left. 🙂
Thanks for sharing. I will definitely make it again.
Oh yay! So happy to hear that it was a hit.
I love this soup and make it often myself.
Thanks for letting me know Sally.
Cheers!
Would this soup freeze ok? I tend to think no, but would love if you tell me I’m wrong.
Hi Heather,
I think it would. I would recommend freezing it without the feta cheese and adding it right before serving. Also, be sure to store it in an airtight container in the freezer.
I hope this helps. Best.
I know how you feel, Aysegul. It is always such a bummer when a recipe doesn’t turn out the way you want. I recently tried out a “one-bowl” apple cake recipe that I found, only to have it end up tasting super egg-y. Such a disappointment when that happens. But it’s great to have foolproof recipes like this soup on hand to comfort you and nourish you when plan A fails! This soup looks so yummy <3
Yeah.. I guess it is a natural part of what we do. Still, I wish it was happening less often.
Yes, this soup is super yummy, easy to make and failproof. :)) Thanks for stopping by Beeta.
I completely understand about baking taking time and requiring lots of testing. I am working on a cake that sadly, will likely need to be completely changed. Nothing seems to be going right with it! At least now I have a tasty soup I can make when I am feeling down about my baking woes. I love broccoli and feta, but never had them together in a soup. I really must try it soon!
YAY! Thanks Amanda. Sorry to hear about your cake. I feel your pain my dear friend. :/
This soup looks incredible. I’m a big fan of broccoli cheddar, and this is a wonderful twist. I know what it’s like to have recipe fails! Nothing more frustrating. This is clearly a winner.
Thank you Jennifer. 🙂
This sounds AWESOME!! I can’t wait to make it – I’ve never made broccoli soup before. 🙂
I know you would love this soup. Plus, you can find all the ingredients easily in Supa Value or baby Bucks. 🙂
I know the feeling, all too well. To have multiple failed attempts at a recipe and all you have to show at the end of the day is a pile of dishes, waiting for you to wash… That really sucks. But when you get something right, it makes it worth while. Really looking forward to seeing your bakes! in the mean time, just looking at this soup is making me feel warmer already…
Oh I wish I could warm you up with a cup of this delicious soup my friend. Seriously, we need to meet up at some point to talk about failed recipes, holidays, and yummy soups. I need to vent!!! Ha ha ha.. :)))