Roasted Broccoli Feta Soup
Creamy, earthy and robust, this broccoli feta soup is changing the game for broccoli cheese soup lovers! It is impossibly smooth, made with a handful of simple ingredients and you don’t even need a pot. Grab a fresh loaf of bread or whip up some grilled cheese sandwiches and you’ve got the easiest weeknight dinner.
- 1 Erica’s ramblings:
- 2 What you’ll need to make broccoli feta soup:
- 3 How to make creamy broccoli soup:
- 4 Expert tips and variation ideas:
- 5 FAQs
- 6 What to serve with this dreamy creamy soup:
- 7 If you like this broccoli feta soup recipe you’ll love these other yummy soups:
- 8 Roasted Broccoli Feta Soup
Erica’s ramblings:
I’m soaking up the last of soup season over here! I’m down to eat soup any time of year, but as the weather gets warmer I do trend towards big, fresh salads.
I’ve been seeing the trend on social media of roasting up a bunch of veggies and piling them in a blender to make a big blended soup so that’s exactly what we’re doing today. I will never get tired of the baked feta trend- it is too simple and delicious.
And the combo of things going on here- crispy broccoli and potatoes, creamy feta, roasted garlic, fresh herbs- makes a simple soup with the most incredible flavor. The first time I tested this recipe we ate it with grilled cheese and the second time I whipped up my rosemary parmesan no-knead bread. Both ways were enjoyed by the whole fam and this is going in the consistent rotation fer sure.
What you’ll need to make broccoli feta soup:
Broccoli: the star of the show! I like to buy a bag of fresh broccoli florets for an easy shortcut.
Potatoes: potatoes are the key to making this soup thick and silky smooth- plus nutrition bonus of potassium and fiber! I love using baby gold potatoes but you also use a large Yukon gold potato or two (weigh them to get 10oz per the recipe!)
Feta: be sure to get a block of feta cheese (vs the pre-crumbled kind). It gets golden brown and melty in the oven and adds a salty, creamy delicious flavor to this soup.
Olive oil: veggies always need a little olive oil when roasted, you could also use avocado oil.
Seasonings: salt, pepper, Italian seasoning, red pepper flakes and fresh thyme all add layers of flavor.
Broth: keep this vegetarian and use vegetable broth or you can use chicken broth.
Spinach: spinach is an optional ingredient here and doesn’t add to the overall flavor or texture BUT it does make the soup significantly greener and more visually appealing. It also adds a boost of chlorophyll and iron!
How to make creamy broccoli soup:
Preheat the oven to 450 degrees. Slice the top off the head of garlic, exposing most/all of the garlic cloves. Drizzle it with a little olive oil, rotating it so the oil seeps into the crevices. Wrap the garlic in aluminum foil and give it a 10-15 minute head start while you prep the rest of your veggies.
Place the block of feta in the middle of a sheet pan lined with a baking mat or parchment paper. Arrange the potatoes and broccoli around the feta. Drizzle everything with olive oil and season with salt, pepper, Italian seasoning and red pepper flakes (if using). Use your hands to smoosh everything around and get the veggies well coated with olive oil and seasonings. Roast for 25-30 minutes, until broccoli and potatoes are golden brown and crisp-tender and garlic cloves are soft and golden.
Set aside a few broccoli florets to top the soup with. Add the broccoli, cooked potatoes and feta to a high-powered blender. Squeeze the garlic cloves out of the peels into the blender. Add the thyme, broth and spinach and blend on high speed for 30-60 seconds until completely smooth and creamy.
Taste and season with another pinch of salt and pepper, if needed. Garnish with roasted broccoli florets, cream and a drizzle of olive oil. Serve with a grilled cheese or big hunk of crusty bread. DIVINE.
Expert tips and variation ideas:
- Although I’ve never tried it, I’m very convinced this would be equally as delicious with cauliflower instead of broccoli.
- Make sure you use a good high-speed blender to get the soup extra smooth. You could also use an immersion blender but your soup might not get quite as smooth.
- If you use a whole head of broccoli (instead of precut florets) don’t throw away the broccoli stems! Even if you don’t like the texture of the stems everything is blended so you won’t even notice.
- I don’t peel my gold potatoes, but if you use a potato with a thicker peel like russet potatoes you will want to peel before roasting.
- To reduce the sodium in this recipe use low sodium chicken broth and adjust the amount of salt you add.
FAQs
Absolutely! This is an incredible soup to prep for lunches throughout the week. Store soup in an airtight container in the fridge for up to five days.
Yes. Add the frozen broccoli florets straight to the roasting pan (do not thaw) and season per the recipe.
Yep. Let the soup cool completely, pour it in a gallon Ziploc bag and seal it tight. Then you can freeze the soup flat with minimal air exposure to increase its longevity and maximize storage space.
If you want a thicker soup, use 3 cups of broth. For a thinner soup, add more broth until your desired consistency is reached.
Although the flavor profile would change, I still think this soup would be tasty without the feta. Simply omit the feta and be sure to use vegetable broth.
What to serve with this dreamy creamy soup:
- A big green side salad
- Garlic baguette
- Grilled cheese sandwich
- A hunk of simple no-knead bread
If you like this broccoli feta soup recipe you’ll love these other yummy soups:
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Roasted Broccoli Feta Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roast + Blend
- Cuisine: American
- Diet: Vegetarian
Description
A beautifully creamy and fresh take on broccoli cheese, this broccoli feta soup is smooth, slightly tangy and full of flavor.
Ingredients
- 12oz broccoli florets (about 1 medium head broccoli)
- 1 head garlic
- 10oz baby gold potatoes (or Yukon gold potatoes), chopped in 1-inch pieces
- 8oz block feta
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- 1 tablespoon fresh thyme leaves
- 4 cups vegetable broth
- 2 cups fresh spinach (optional, but makes the soup more green!)
- For serving: cream, olive oil, salt, pepper, lemon juice
Instructions
Garlic: Preheat the oven to 425 degrees. Slice the top off the head of garlic, exposing most/all of the garlic cloves. Drizzle it with a little olive oil, rotating it so the oil seeps into the crevices. Wrap the garlic in aluminum foil and give it a 10-15 minute head start in the oven while you prep the rest of your veggies.
Sheet pan veggies: place the block of feta in the middle of a sheet pan lined with a baking mat or parchment paper. Arrange the potatoes and broccoli around the feta. Drizzle everything with olive oil and season with salt, pepper, Italian seasoning and red pepper flakes (if using). Use your hands to smoosh everything around and get the veggies well coated with olive oil and seasonings. Roast for 30 minutes, until broccoli and potatoes are golden brown and crisp-tender and garlic cloves are soft and golden.
Blend: set aside a few broccoli florets to top the soup with. Add the broccoli, potatoes and feta to a high-powered blender. Squeeze the garlic cloves out of the peels into the blender. Add the thyme, broth and spinach and blend on high speed for 30-60 seconds until completely smooth and creamy.
Finish it up: taste and season with another pinch of salt and pepper, if needed. Garnish with roasted broccoli florets, cream, a drizzle of olive oil and a squeeze of lemon. Serve with a grilled cheese or big hunk of crusty bread. DIVINE.
Notes
See above blog post for tips, variations and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 recipe
- Calories: 417
- Sugar: 9.2 g
- Sodium: 1318.7 mg
- Fat: 20 g
- Carbohydrates: 47.8 g
- Fiber: 9.1 g
- Protein: 16.4 g
- Cholesterol: 50.6 mg
This could be my last meal it’s not good! I am neither a vegetarian nor a broccoli lover, but holy Manoli this is 10 out of 10. Easy to make and super delicious.
I made this last night & it was divine! I did double the roasted garlic & added some crumbled bacon on top (just because I had some). It came together quickly & paired well with my homemade sourdough.
Homemade sourdough!? Go queen. Crumbled bacon is also a genius addition. Thank you so much for your review!
This is literally one of the best things I’ve ever tasted! So fresh and nutritious, but tastes so decadent. HIGHLY recommend.
Yaaaay! So happy to hear this! Thanks for trying Wendy!
This soup was so easy, and SO tasty. I added an extra bulb of roasted garlic and a can of white kidney bean in lieu of half of the potatoes for some extra protein.
Such a good idea with the white beans, thanks for sharing Breanna!
Made this today, I wanted to try this for a while and so glad I finally had the right ingredients to make this. I also added the spinach, so delicious and easy that I will make it again and again
Yaaay! Love this! Thanks for making it Susie!
Delicious and so creamy!! The best with some fresh sourdough.
Yaaay Hannah so glad you love it! Thank you for taking the time to review!
Kid approved! I have made this several times. Sometimes I have crumbled feta, and I don’t have spinach. And this recipe still works! Making it today for a Midwest spring snow day.
Amazing, thanks Nicole! This seems perfect for the in-between season time.
This was absolutely delicious! My husband gave it a 9.5/10 and he is a tough food critic. Will definitely make again!