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 longer storage.
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.
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.
- 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.
- 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.
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.
Broccoli Feta Soup Recipe
- 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
- 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.
- *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.