This Creamy Broccoli Soup With Feta Cheese is rich, creamy, and full of flavor. It's ready in about 30 minutes and makes a nourishing, cozy meal that’s anything but boring.
Broccoli and cheese is a classic combo, but using feta instead of cheddar brings a tangy Mediterranean spin that brightens up every spoonful. This soup is perfect for cool nights, quick lunches, or when you’re craving comfort food that still feels healthy.
If you love soup, be sure to check out my popular Vegan Lentil Soup and French Onion Soup recipes.
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💖 Why This Recipe Works
- Quick and easy: On the table in about 30 minutes.
- Naturally creamy: No heavy cream needed.
- A little twist: Feta adds salty tang that balances the earthy veggies.
⭐ Star Ingredients
- Broccoli: The base of the soup. I like to use fresh florets but frozen works too for busy days.
- Potato: Naturally thickens the soup and makes it feel creamy without dairy.
- Feta Cheese: Adds a salty punch and melts into the soup just enough for a silky finish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Make it vegan: Skip the feta and blend in cashew cream or a handful of white beans.
- Add heat: Toss in red pepper flakes or a dash of cayenne for a spicy version.
- Use different greens: Swap in kale or spinach for part of the broccoli.
- Low-sodium option: Use low-salt broth and reduce added salt.
- Deluxe version: Top with roasted chickpeas, garlic croutons, or a swirl of basil pesto.
If you love creamy veggie soups, try my Spinach Rice Casserole with Feta next.
🔪 How To Make Broccoli Soup With Feta Cheese
- Step 1: Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it softens and turns slightly golden.
- Step 2: Stir in the diced celery and cook for another 2 minutes, letting it release its flavor. Toss in the diced potatoes, along with a pinch of salt and black pepper. Stir everything together and let it cook for a minute to coat the potatoes in flavor.
- Step 3: Transfer the vegetable mixture to a deep saucepan and pour in enough water to fully cover the ingredients.
- Step 4: Bring the mixture to boil.
- Step 5: Once the soup is boiling, add the broccoli florets. Reduce the heat slightly and let everything cook for 10-15 minutes, or until the potatoes and broccoli are tender.
- Step 6: Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If using a regular blender, work in batches. Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!
💡Hint: Want a thicker soup? Use slightly less water and add another small potato. For a chunkier texture, blend only half the soup and leave the rest rustic.
👩🍳 Expert Tips
- Roast the broccoli: For deeper, nutty flavor, roast the florets before adding them to the soup.
- Add garlic with onions: This builds a more complex base and makes the kitchen smell amazing.
- Strain if needed: For a silky-smooth finish, strain the soup after blending using a fine sieve.
💭 FAQs
Yes, frozen broccoli works well! Just add it directly to the pot without thawing — it may cook a little faster than fresh broccoli, so keep an eye on the texture.
Blend more potatoes into the soup or stir in a cornstarch slurry. Let it simmer a bit longer to naturally reduce and thicken.
Yes! Add all ingredients except feta and cook on low for 4–6 hours. Blend, stir in the feta, and cook for 15 more minutes.
Add the feta after blending and reduce the heat to low. Avoid boiling the soup once the cheese is added.
Yukon Gold or Russet potatoes work best because they get soft and creamy when cooked and blended.
💖 Serving Suggestions
Here’s how to enjoy this creamy broccoli soup with feta:
- Served with warm flatbread or sourdough.
- With a slice of Oat Bread with Crunchy Seed Topping.
- As a starter for roasted chicken or fish.
- With garlic toast or tortilla chips.
- Topped with extra feta and chopped herbs.
- Alongside a Simple Avocado Salad.
Broccoli Soup With Feta Cheese
Ingredients
- 3 Cups Broccoli
- 1 Medium Potato
- 1 Onion
- ⅓ Cup Feta Cheese
- 1 tablespoon Olive Oil
- 2 Cloves Garlic
- ½ teaspoon Salt
- 1 Pinch Black Pepper
- 2 Ribs Celery
Instructions
- Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it softens and turns slightly golden.
- Stir in the diced celery and cook for another 2 minutes, letting it release its flavor. Toss in the diced potatoes, along with a pinch of salt and black pepper. Stir everything together and let it cook for a minute to coat the potatoes in flavor.
- Transfer the vegetable mixture to a deep saucepan and pour in enough water to fully cover the ingredients.
- Bring the mixture to boil.
- Once the soup is boiling, add the broccoli florets. Reduce the heat slightly and let everything cook for 10-15 minutes, or until the potatoes and broccoli are tender.
- Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If using a regular blender, work in batches. Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!
Notes
- Roast for Extra Depth: Lightly roast the broccoli in the oven before adding it to the soup for a richer, nutty flavor.
- Thicken Naturally: Blend in a handful of cooked white beans for extra creaminess and protein without needing heavy cream.
- Perfect Smoothness: Strain the soup through a fine sieve after blending for an ultra-silky texture.
This soup has such a cozy feel, and I love how the feta adds something unexpected. Let me know if you try it with roasted broccoli or your own topping twist!