Broccoli Feta Soup
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This super easy Broccoli Feta Soup recipe is a comforting and healthy dish that will fill you up and keep you warm! Topped with Homemade Parmesan Crisps for lots of delicious flavor and an added crunch, this soup is the grown-up cousin of Panera’s Broccoli Cheddar.
Short winter days can be tough to deal with, but delicious soups are one of the best ways to fight those winter blues! I make (and eat) a lot of soup, and along with Roasted Red Pepper Soup, this broccoli feta soup has been one of my favorites lately.
Almost everything cooks on the same baking sheet. Then all you have to do is blend it up and enjoy! The soup itself is great, but the star is my homemade Parmesan crisps. They add the perfect salty and cheesy crunch and bring out the flavor of the feta.
Plus, if you have any leftover broccoli, you can use it for my Broccoli Bacon Salad or a simple but classic Air Fryer Broccoli side dish!
Why This Recipe Works
- Easy to make: With just a few simple steps and hands-off cooking, this soup is a stress-free recipe that anybody can make.
- Meal prep worthy: You can easily make a big batch of this broccoli soup and freeze it for super easy lunches or dinners throughout the winter.
- Good for you: Most of the main ingredients in this soup are vegetables, so it’s guilt-free but still filling and flavorful!
Ingredients You Will Need
- Veggies: Aside from broccoli, this vegetarian soup is made from spinach, leeks, and potatoes.
- Feta cheese: Get a nice big block of feta for lots of salty cheesy flavor.
- Fresh herbs: I used a combo of fresh dill and fresh parsley, but feel free to toss in other herbs that you like.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Leeks: If you can’t find or don’t want to use them, feel free to use onions or shallots instead.
- Cheese: Other cheeses like goat cheese, queso fresco, cotija, or halloumi will also work.
- Spice: Leave out the red pepper flakes if you don’t want a slight kick of heat.
How to Make Broccoli Feta Soup
Step 1: Roast the garlic. Cut off the top of a head of garlic, drizzle with oil, and roast wrapped in aluminum foil.
Step 2: Roast the veggies. Place the block of feta on a baking sheet and surround with vegetables. Drizzle with oil and seasonings, then roast for 30 minutes.
Step 3: Blend. Add broccoli, potatoes, and feta to a blender. Squeeze the garlic cloves out of the head and add the broth, then pulse until smooth. Add herbs, lemon juice, and spinach and blend again.
Step 4: Make Parmesan crisps. Heat oil in a skillet and add small circles of cheese, cooking on both sides until golden brown and crispy.
Recipe FAQs
Yes, a blender is required to make this recipe. If you don’t have a typical stand blender, you can also add the ingredients to a soup pot and use an immersion blender.
Allow the soup to cool a bit and transfer to an airtight container. The soup will last in the fridge for several days, or it can be frozen for up to 3 months or so.
If you’re just reheating small portions, the microwave should work just fine. Otherwise, transfer the soup to a pot over medium/medium-high heat and cook until heated through, stirring occasionally. Let frozen soup thaw in the fridge overnight before reheating.
If your soup is watery or if you prefer it thicker, you can add a slurry (a thickening agent like cornstarch or flour mixed with water). Pour your soup into a pot, and while simmering, whisk in the slurry until it reaches your desired consistency.
.This broccoli feta soup goes with pretty much anything! I love it with a classic sandwich, like my Grilled Cheese Roll Ups or Turkey pesto Sandwich
More Easy Homemade Soup Recipes
- Chicken Soup
- Vegetable Orzo Soup
- Dill Pickle Soup
- Chicken Corn Soup
- Roasted Vegetable Soup
- Roasted Butternut Squash Soup
If you tried this Broccoli Feta Soup or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Broccoli Feta Soup
Equipment
Ingredients
- 12 ounces broccoli florets about 1 medium head
- 1 head garlic large
- 10 ounces baby gold potatoes diced into 1-inch pieces
- 8 ounces block feta
- 2 large leeks or 1 medium onion
- 2 tablespoons extra virgin olive oil
- 1/2 teaspon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes optional
- 1/2 cup fresh parsley *see note
- 1/4 cup fresh dill *see note
- 1 tablespoon lemon juice
- 3 cups vegetable broth
- 2 cups fresh spinach
- heavy cream or olive oil for drizzling
Parmesan Crisps
- 3-4 cups Parmesan cheese shredded
Instructions
- Preheat the oven to 425°F. Slice the top off the head of garlic, exposing most/all of the garlic cloves. Place the garlic on a small piece of aluminum foil and drizzle it with about 1 tbsp of olive oil, then wrap the garlic in the foil and place it in the oven about 10-15 minutes before the rest of the veggies.1 head garlic
- Place the block of feta cheese in the middle of a baking sheet. Arrange the potatoes, broccoli, and leeks (or onion) around the feta. Drizzle everything with olive oil and season with salt, pepper, Italian seasoning, and red pepper flakes. Give the veggies a good toss to fully coat. Roast for 25-30 minutes or until the broccoli and potatoes are golden brown and crisp-tender and the garlic cloves are soft and golden.12 ounces broccoli florets, 10 ounces baby gold potatoes, 8 ounces block feta, 2 large leeks, 2 tablespoons extra virgin olive oil, 1/2 teaspon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 pinch red pepper flakes
- Add the broccoli, potatoes, and feta to a blender (if you like a nice presentation, first set aside a few small broccoli florets to top the soup with). Squeeze the garlic cloves out of the peels into the blender. Add the broth to the blender. Blend on high for about 45-60 seconds, then add the parsley, dill, lemon juice, and spinach and blend again for 30-45 seconds or until it’s completely smooth and creamy.1/2 cup fresh parsley, 1/4 cup fresh dill, 1 tablespoon lemon juice, 2 cups fresh spinach, 3 cups vegetable broth
- Divide the soup between bowls and top with the broccoli florets and parmesan crisps. You can also drizzle a little cream or olive oil on top.heavy cream or olive oil
Parmesan Crisps
- Heat a nonstick pan on medium heat. When hot, add the cheese in little circles around the pan (*see note), leaving about two inches of space in between each one.3-4 cups Parmesan cheese
- Once the cheese has melted and starts to look crisp around the edges, flip it and cook on the other side for 30-60 seconds.
- Transfer the crisps to a cooling rack while you finish preparing the soup.
Notes
- For both the parsley and the dill, there’s no need to chop it because it’s going in the blender. It’s okay if some of the stems are included.
- When making the Parmesan crisps, it’s okay if the cheese isn’t flat or in a circle. It’ll get crispy once cooling.
- If you want a chunkier soup, leave out some of the veggies when blending and mix them in afterwards.
- Save a few pieces of roasted broccoli for garnish if you like!
