Broccoli Feta Soup

Broccoli Feta Soup is a bright, creamy bowl that balances tender broccoli with tangy feta for a quick weeknight supper or a cozy lunch. The soup comes together with simple pantry staples and a short simmer, so you can have dinner on the table in under 30 minutes. Try a different fall favorite here for more seasonal soup ideas.

What makes Broccoli Feta Soup so appealing

This recipe feels like comfort but keeps things fresh. It works well when broccoli is at its peak, but it also accepts frozen florets without trouble. You only need a few staples: onion, garlic, broth, milk or cream, and a good crumbly feta. The tang of the cheese brightens the soup and cuts through the creaminess. If you want a richer version with a cheesy twist, compare notes with a broccoli cheddar take like this high-protein broccoli cheddar soup.

Reasons you’ll love this Broccoli Feta Soup

The flavor feels homey and honest. Roasted or sautéed aromatics create a mellow base. Broccoli keeps a light green color and a slight bite when timed right. Crumbled feta melts into pockets of savory tang, so each spoonful tastes layered and lively.

This soup is also fast. Most work is prep and a brief simmer. Use an immersion blender for a silky finish in minutes. It stores well and reheats easily, which makes it practical for meal prep and lunches all week.

Ingredients and Substitutions

Below is what you’ll typically need. The choices stay simple so the broccoli and feta shine.

What You’ll Need for This Recipe

• 1 tablespoon olive oil or butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets (fresh or frozen)
• 1 medium potato or 1 cup cauliflower, peeled and chopped (optional, for extra creaminess)
• 4 cups low-sodium vegetable broth (or chicken broth)
• 1 cup milk or light cream (use plant milk for dairy-free)
• 3/4–1 cup crumbled feta (adjust to taste)
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Red pepper flakes or a pinch of nutmeg (optional)
• Fresh dill or parsley for garnish

Smart Swaps for Dietary Needs

• Vegetarian: use vegetable broth and regular feta.
• Vegan/dairy-free: swap feta for a crumble-style vegan cheese and use unsweetened plant milk. For a tangy boost, add a teaspoon of apple cider vinegar or extra lemon.
• Lower fat: use milk instead of cream and reduce feta to 1/2 cup.
• Add protein: stir in canned beans or shredded chicken for a heartier bowl see a white-bean option like cannellini bean soup for inspiration.

Smart Variation (Optional)

Roast the broccoli and garlic first for a deeper, caramelized flavor. Stir in a handful of spinach at the end for extra color and iron.

How to Make Broccoli Feta Soup

Step-by-Step Cooking Instructions

1. Heat oil in a large pot over medium heat. Add onion and sauté until soft, about 5–7 minutes.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Add broccoli and potato or cauliflower if using. Toss to coat.
4. Pour in broth and bring to a simmer. Cook until broccoli is tender, about 10–12 minutes.
5. Use an immersion blender to purée to your preferred texture. For a chunkier soup, blend only part of it.
6. Stir in milk or cream and crumbled feta. Heat gently until warmed through; do not boil.
7. Finish with lemon juice, salt, and pepper. Garnish with fresh herbs and serve.

Step	Details
1	Sauté onion in oil until translucent.
2	Add broccoli and broth; simmer 10–12 minutes.
3	Blend, stir in milk and feta, warm and serve.

Tips for Texture, Timing & Tools

• Use an immersion blender for an easy, one-pot finish. A blender works too; cool slightly and blend in batches.
• For a chunkier soup, reserve one cup of broccoli before blending and stir it back in.
• Frozen broccoli works fine. Add a minute or two to simmer time.
• If feta clumps on melting, remove from heat and whisk gently to keep the texture smooth.

Add shredded chicken after blending for a protein boost and a different flavor profile.

Storage and reheating

How to Store It Right

Cool the soup to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Leave a bit of headspace because liquids expand when frozen.

Reheating Without Losing Flavor

Reheat gently on the stove over low heat. Add a splash of broth or milk if the soup seems too thick. Avoid high heat to keep the dairy from curdling. If frozen, thaw overnight in the fridge before warming.

A Dish Worth Making Again and Again

This soup adapts well. Tweak the feta amount, swap in roasted broccoli, or add beans for extra heartiness. Each time you make it, you can tailor it to match the season or what’s in your pantry.

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FAQs

Can I make Broccoli Feta Soup dairy-free?

Yes. Use a full-bodied plant milk and a vegan feta substitute. Boost acidity with a little lemon or vinegar to mimic feta’s tang.

Can I use frozen broccoli?

Absolutely. Frozen broccoli is convenient and tasty. Add an extra minute or two to the simmer so it becomes fully tender.

How do I stop the soup from becoming grainy?

Use medium heat and blend until smooth but not overworked. Adding a potato or cauliflower helps create a creamier mouthfeel.

Can I freeze this soup?

Yes. Freeze in portions. Thaw in the fridge overnight and reheat gently on the stove.

Conclusion

If you want another take or extra tips, this High Protein Broccoli Cheddar Soup page offers a complementary version with serving ideas and step photos. Try it when broccoli is on sale it’s an easy, tasty weeknight staple.