Creamy Broccoli Feta Soup

This broccoli feta soup has become my winter sanctuary - a creamy, nutritious bowl that transforms humble ingredients into something truly special. The marriage of tender broccoli with tangy feta creates a flavor profile that's both comforting and sophisticated.

I first made this soup during a particularly hectic week when I needed something nourishing but simple. My family was skeptical about a broccoli-based soup until that first spoonful - now it's requested at least twice a month during the colder seasons.

Ingredients

• Olive oil provides the perfect base for sautéing and adds a subtle fruity note
• Large onion creates the aromatic foundation for deep flavor development
• Garlic cloves essential for that unmistakable savory kick
• Red chili flakes adds a gentle warmth that complements the creaminess
• Potatoes creates body and silky texture without heavy cream
• Broccoli the star ingredient offering both nutrition and vibrant flavor
• Vegetable stock enhances every element while keeping this vegetarian-friendly
• Ditalini pasta small shape absorbs flavor while adding satisfying texture
• Feta cheese brings tangy complexity and creamy richness
• Fresh parsley brightens the finished soup with color and herbaceous notes

Step-by-Step Instructions

Sauté the Aromatics

Heat olive oil in a large Dutch oven over medium heat until it shimmers slightly. Add diced onion and cook for a full 5 minutes until translucent and starting to turn golden at the edges. Stir occasionally to prevent browning too quickly. This foundational step builds the flavor base for the entire soup.

Add Aromatics

Introduce the minced garlic and red chili flakes to the softened onions. Cook for exactly one minute stirring constantly to prevent garlic from burning. You should smell the garlic becoming fragrant but not taking on any color.

Build the Soup Base

Add the cubed potatoes and broccoli florets to the pot along with vegetable stock salt and pepper. Stir thoroughly to combine ensuring all vegetables are submerged. Bring to a gentle boil then immediately reduce to a simmer. Cover with a tight-fitting lid and let cook undisturbed for 25 minutes until vegetables are completely tender when pierced with a fork.

Blend to Perfection

Turn off the heat completely before blending. Using an immersion blender pulse through the soup mixture leaving some vegetable pieces intact for textural interest. The consistency should be creamy yet with small chunks of broccoli and potato throughout. If you prefer a completely smooth soup blend longer.

Cook the Pasta

Return the blended soup to a gentle simmer over medium-low heat. Add the ditalini pasta and cook for 10-12 minutes stirring frequently. The pasta will try to settle and stick to the bottom so be vigilant with your stirring especially as it nears completion.

Finish with Cheese

Once pasta reaches al dente turn off the heat completely. Immediately stir in the crumbled feta cheese and chopped parsley. The residual heat will slightly melt the feta creating pockets of tangy creaminess throughout the soup without fully incorporating it.

Bookmark

The feta cheese is truly what transforms this from a standard broccoli soup into something memorable. I discovered this combination when looking to use up ingredients in my refrigerator and have never looked back. My daughter who normally pushes broccoli around her plate always requests seconds of this soup.

Make It Ahead

This soup actually improves with time as the flavors meld together. You can prepare it up to the blending stage and refrigerate for up to three days. When ready to serve simply reheat gently add the pasta and finish with feta and herbs. For meal prep I often make a double batch and freeze half without the pasta or cheese for quick weeknight dinners.

Creative Variations

Transform this versatile soup to match your preferences or pantry. Swap cauliflower for half the broccoli for a milder flavor profile. Replace feta with goat cheese for a different tangy note or use Parmesan for a more savory direction. For added protein white beans or shredded chicken blend seamlessly into the base. In summer try it chilled with an extra squeeze of lemon for a refreshing twist on traditional gazpacho.

Serving Suggestions

Serve this luxurious soup with crusty artisan bread for dipping into those creamy depths. A simple side salad with lemon vinaigrette creates the perfect light meal pairing. For entertaining ladle into warmed bowls and create a toppings bar with extra feta croutons toasted pine nuts and herb oils. This soup also makes an elegant starter for a dinner party especially when served in small portions with a cheese straw perched across the top.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, you can make this soup 1-2 days ahead, but add the pasta and feta just before serving. The soup base freezes well without pasta—simply thaw, reheat, and add fresh pasta and feta when ready to serve.

→ What can I substitute for feta cheese?

Goat cheese makes an excellent substitute with similar tangy notes. For a milder flavor, try ricotta or even cream cheese. Vegan alternatives include plant-based feta or nutritional yeast mixed with a bit of non-dairy yogurt for tanginess.

→ Is there a gluten-free version?

Absolutely! Simply substitute the ditalini with your favorite gluten-free pasta, or use rice, quinoa, or even white beans for added protein. Ensure your vegetable stock is also gluten-free.

→ How do I adjust the thickness of the soup?

For a thicker soup, blend more of the vegetables or add an extra potato. For a thinner consistency, add more vegetable stock. Remember that the soup will naturally thicken as the pasta cooks and absorbs liquid.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. There's no need to thaw it first—simply add it directly to the pot and you may need to reduce the simmering time by about 5 minutes since frozen broccoli is partially cooked.

→ How can I make this soup more protein-rich?

To boost protein, add white beans or chickpeas, or stir in some cooked, shredded chicken if you're not vegetarian. You could also increase the amount of feta cheese or top with toasted nuts or seeds before serving.