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5.0 from 18 votes

Broccoli Feta Soup Recipe

This vegetarian and gluten-free 30-Minute Broccoli Feta Soup is a lifesaver when you are short on time. It is easy to make and a great way to incorporate vegetables into your diet. Once it is topped off with fresh Italian parsley and feta cheese you end up with a delicious and veggie packed soup that will warm your heart.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 cups
Calories: 135 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 talks celery chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large Yukon Gold potato peeled and cut into 1-inch cubes
  • 4 cups low-sodium vegetable stock plus more as needed
  • 6 cups broccoli florets rinsed and drained
  • 1/3 cup Italian parsley rinsed and chopped coarsely – plus more as garnish
  • 1/3 cup feta cheese crumbled – plus more as garnish

Instructions

    Cup of Yum
  1. Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds.
  2. Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft.
  3. Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
  4. Right before you are ready to puree the soup, add in the chopped parsley.
  5. Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture.
  6. Taste for seasoning and add in more seasoning* if necessary.
  7. When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.

Notes

  • *While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
  • It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
  • Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
  • Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
  • Thaw it overnight in the fridge.
  • Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.
  • *While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
  • It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
  • Storage of leftovers: Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
  • Freeze: Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
  • Thaw: Thaw it overnight in the fridge.
  • Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 7mg (2%) Sodium 949mg (40%) Potassium 458mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1217IU (24%) Vitamin C 93mg (103%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 135

% Daily Value*

Calories 135kcal 7%
Carbohydrates 16g 5%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 949mg 40%
Potassium 458mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1217IU 24%
Vitamin C 93mg 103%
Calcium 99mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.