Some of the best recipes are born from simplicity—ingredients you already have, flavors that feel familiar, and results that exceed expectations. Broccoli Feta Soup is one of those dishes. It’s the kind of soup you make on a quiet evening when you want something warming but not heavy, comforting yet fresh. Broccoli soup has long been a staple in home kitchens, loved for its nourishing qualities and subtle sweetness. But adding feta cheese transforms it into something far more interesting.
Feta brings a salty, tangy depth that balances the earthiness of broccoli and the creaminess of potatoes, creating a soup that feels both cozy and vibrant. Unlike heavy cream–based soups, this version relies on blended vegetables and feta for richness, making it lighter while still deeply satisfying. The addition of small pasta gives it heartiness without overwhelming the flavors.
Whether you’re cooking for yourself, your family, or guests, this soup fits effortlessly into any season. It’s elegant enough for entertaining, yet simple enough for a weeknight dinner. Once you try it, Broccoli Feta Soup may become a regular in your rotation—not just for how easy it is, but for how comforting and balanced it feels.
Recipe Overview
Broccoli Feta Soup is a creamy vegetable-based soup made with broccoli, potatoes, onion, garlic, and vegetable stock, partially blended for texture. Finished with crumbled feta cheese, fresh parsley, and a touch of chili flakes, it delivers a satisfying mix of creamy, tangy, and slightly spicy flavors. The addition of small pasta makes it filling enough to serve as a main course while remaining light and wholesome.
Ingredients & Instructions
This soup relies on straightforward ingredients, each playing a specific role in building flavor and texture.
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 for serving)
- Fresh parsley, roughly chopped
Step-by-Step Instructions
1. Build the Flavor Base
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. This step lays the foundation for the soup’s depth of flavor.
Add the garlic and red chili flakes, cooking for another minute until fragrant. Be careful not to brown the garlic, as this can introduce bitterness.
2. Add Vegetables and Stock
Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper. Stir well to combine, then bring the soup to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. The vegetables should become tender, especially the potatoes, which help thicken the soup naturally when blended.
3. Blend for Texture
Turn off the heat and use an immersion blender to partially blend the soup. Aim for a creamy base while leaving some chunks of broccoli and potato for texture.
Tip: If you prefer a smoother soup, blend more thoroughly. For a rustic feel, blend only half and leave the rest chunky.
4. Cook the Pasta
Bring the soup back to a gentle simmer. Add the ditalini pasta, stirring frequently to prevent sticking. Cook until the pasta is al dente, usually 8–10 minutes depending on the brand.
This step transforms the soup into a more filling, stew-like dish without overpowering the vegetables.
5. Finish with Feta and Herbs
Turn off the heat and gently stir in the crumbled feta cheese and fresh parsley. The feta will soften and melt slightly, giving the soup a creamy, tangy finish without becoming heavy.
Taste and adjust seasoning if needed. Serve hot, topped with extra feta and a pinch of red chili flakes if desired.
Cooking Tips & Variations
This soup is flexible and adapts well to different preferences and dietary needs.
1. Texture Control
- For an ultra-creamy soup, blend the entire pot and add the pasta separately.
- For more bite, keep larger broccoli pieces intact and reduce blending time.
2. Cheese Variations
While feta is key to this recipe, you can experiment:
- Goat cheese for a milder tang
- Ricotta salata for a firmer texture
- Parmesan for a sharper, nutty finish
Each option changes the character of the soup slightly.
3. Make It Vegan
Skip the feta or use a plant-based feta alternative. Nutritional yeast can also add a cheesy note without dairy.
4. Add Protein
- White beans or chickpeas blend seamlessly into the soup.
- Lentils add heartiness while keeping the dish plant-based.
5. Flavor Boosters
- A squeeze of lemon juice before serving brightens the flavors.
- A drizzle of olive oil adds richness.
- Fresh herbs like dill or thyme can replace parsley for a different profile.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without pasta for best texture, up to 3 months. Add freshly cooked pasta when reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or stock if the soup thickens too much.
Serving Suggestions
Serve Broccoli Feta Soup with:
- Crusty bread or garlic toast
- A simple green salad with lemon vinaigrette
- Roasted vegetables for a heartier meal
It works equally well as a light lunch or a comforting dinner.
Broccoli Feta Soup proves that comfort food doesn’t need to be heavy to be satisfying. With its creamy texture, balanced flavors, and nourishing ingredients, it offers warmth without excess. The tangy feta elevates the familiar broccoli soup into something memorable, while the pasta makes it filling enough to stand on its own.
This is the kind of recipe that fits effortlessly into everyday cooking—easy, adaptable, and rewarding. Whether you’re cooking for health, comfort, or convenience, this soup delivers all three in one bowl.
FAQs
1. Can I make this soup ahead of time?
Yes. It tastes even better the next day. Store in the fridge and reheat gently.
2. Can I use frozen broccoli?
Absolutely. Add it directly to the pot without thawing.
3. Is this soup gluten-free?
Use gluten-free pasta or skip the pasta entirely to make it gluten-free.
4. Can I use water instead of stock?
Yes, but vegetable stock adds more depth. If using water, season carefully.
5. Does feta melt completely?
No. It softens and partially melts, giving the soup a creamy yet textured finish.
6. What pasta works best?
Small shapes like ditalini, orzo, or small shells work best.
Creamy Broccoli Feta Soup made with potatoes, herbs, and small pasta. A light yet comforting soup with tangy feta, perfect for easy weeknight meals.
