There’s something undeniably soothing about a warm bowl of soup—especially when it’s simple, nourishing, and full of bold flavor. Broccoli Feta Soup is one of those dishes that surprises you in the best way. At first glance, it feels humble and familiar, but one spoonful reveals a creamy, savory depth that goes far beyond expectations. The sharp saltiness of feta pairs beautifully with tender broccoli and soft potatoes, creating a balanced soup that’s both hearty and refreshing.
This recipe is especially perfect for cooler days when you want comfort without heaviness. It’s also ideal for busy evenings, since it comes together in one pot and uses everyday ingredients. The addition of small pasta gives the soup body, while a hint of chili flakes adds gentle warmth without overpowering the dish. Whether you’re cooking for yourself, your family, or guests, this soup feels thoughtful and satisfying without being complicated.
If you enjoy vegetable-forward meals that still feel indulgent, this broccoli feta soup deserves a permanent spot in your recipe rotation.
Recipe Overview
Broccoli Feta Soup is a creamy yet rustic vegetable soup made with broccoli, potatoes, onion, garlic, and vegetable stock, lightly blended for texture and finished with salty feta cheese and fresh parsley. Small pasta adds heartiness, making it a complete meal in a bowl. It’s comforting, nourishing, and easy enough for weeknight cooking while still impressive enough for guests.
Ingredients & Instructions
This soup relies on simple ingredients layered thoughtfully to build flavor. Below is a detailed breakdown with helpful tips to ensure perfect results every time.
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 other small pasta)
- 5 oz (150 g) feta cheese, crumbled (plus extra for serving)
- A handful of fresh parsley, roughly chopped
Step-by-Step Instructions
1. Build the Flavor Base
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. This step creates the foundation of sweetness and depth for the soup.
Add the garlic and red chili flakes, cooking for 1 minute until fragrant. Be careful not to brown the garlic—it should smell aromatic, not toasted.
2. Simmer the Vegetables
Add the potatoes, broccoli florets, vegetable stock, salt, and black pepper. Stir well, bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for 25 minutes, or until both the potatoes and broccoli are tender enough to pierce easily with a fork. This slow simmer allows the vegetables to soften and release their flavors into the broth.
Tip: Cutting the vegetables into similar-sized pieces ensures even cooking.
3. Blend for Texture
Turn off the heat. Using an immersion blender, blend the soup directly in the pot until mostly smooth, leaving some chunks for texture. This gives the soup a creamy consistency without needing cream.
Alternative: If using a regular blender, blend in batches and return the soup to the pot.
4. Cook the Pasta
Bring the soup back to a gentle simmer. Add the ditalini pasta and cook until al dente, stirring frequently to prevent sticking. This usually takes 8–10 minutes, depending on the pasta type.
The pasta absorbs some of the broth, thickening the soup naturally.
5. Finish with Feta and Herbs
Turn off the heat and stir in the crumbled feta cheese and fresh parsley. The feta will soften slightly, creating creamy pockets of flavor while still keeping its signature tang.
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 easy to adapt depending on what you have on hand or your dietary preferences.
1. Adjust the Texture
- For a fully smooth soup, blend completely before adding pasta.
- For a chunkier, rustic feel, blend lightly or mash some vegetables with a spoon instead.
2. Make It Gluten-Free
Skip the pasta or replace it with gluten-free pasta, rice, or quinoa. Add cooked grains at the end to avoid overcooking.
3. Boost the Protein
- Add a can of white beans or chickpeas after blending for extra protein and creaminess.
- Stir in cooked lentils for a heartier version.
4. Cheese Variations
Feta gives a sharp, salty contrast, but you can experiment:
- Goat cheese for extra creaminess
- Parmesan for a nutty, savory finish
- A mix of feta and cream cheese for a smoother texture
5. Extra Flavor Enhancements
- Add a squeeze of lemon juice before serving to brighten the flavors.
- Sprinkle with toasted pine nuts or croutons for crunch.
- Finish with a drizzle of olive oil for richness.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the pasta for best texture, up to 3 months. Add fresh pasta when reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of water or stock if the soup thickens too much.
Serving Ideas
This soup works beautifully as:
- A light lunch with crusty bread
- A starter before a Mediterranean-style main course
- A complete dinner paired with a simple green salad
It’s filling enough on its own but also pairs well with grilled vegetables or roasted chickpeas.
Broccoli Feta Soup is proof that simple ingredients can create deeply satisfying results. Creamy without cream, hearty without heaviness, and flavorful without complexity, this soup delivers comfort in every spoonful. The combination of tender vegetables, salty feta, and fresh herbs makes it feel thoughtful and balanced—perfect for everyday meals or relaxed gatherings.
If you’re looking for a nourishing, reliable soup that doesn’t sacrifice flavor, this recipe is an excellent choice. Once you try it, it’s likely to become a regular in your kitchen, especially during cooler months when warm, homemade meals feel most rewarding.
FAQs
1. Can I make this soup vegan?
Yes. Replace feta with a plant-based alternative or add nutritional yeast for a savory finish.
2. Can I skip the pasta?
Absolutely. The soup is still delicious without it and will be lighter in texture.
3. What’s the best broccoli to use?
Fresh broccoli gives the best flavor, but frozen works well—just adjust simmering time slightly.
4. Can I use water instead of stock?
Yes, but vegetable stock adds more depth. If using water, increase seasoning slightly.
5. Does feta melt completely?
No, it softens and becomes creamy but keeps some texture, which adds character to the soup.
Creamy Broccoli Feta Soup made with potatoes, garlic, herbs, and pasta. A comforting, easy one-pot vegetable soup packed with flavor and ready in under an hour.
