This Broccoli Feta Soup is a comforting bowl of goodness that’s both creamy and flavorful, perfect for a cozy meal. The combination of vibrant broccoli, tangy feta, and a hint of spice from red chili flakes creates a delightful soup that’s as nutritious as it is delicious. Whether you're looking for a quick lunch or a light dinner, this soup is sure to become a favorite!
I enjoy a broccoli and cheddar cheese soup, so thought about using other cheeses. The feta blends well and adds a nice sharp creamy flavor. I am now looking at goats cheese for my next broccoli soup.
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Carbs in Broccoli
Broccoli is a low-carb vegetable, making it a great option for those on a low-carb or keto diet. 100g of raw broccoli contains about 6.6g of total carbohydrates and 2.6g fiber with 4g net carbs.
Broccoli is packed with essential nutrients, including vitamins C and K, folate, and potassium. It's also a good source of fiber, which helps with digestion and keeps you feeling full.
Ingredients
Feel free to add your own twist to this broccoli soup recipe. As there is no potato used for a thickener, this is a light soup. If you want a thicker soup, use less stock/broth.
- Broccoli - Fresh broccoli brings a vibrant green color and is packed with vitamins, minerals, and fiber, making it the star of this soup.
- Feta Cheese - Feta cheese gives the soup a creamy texture with a tangy and slightly salty taste that complements the broccoli perfectly.
- Stock - Vegetable or chicken stock serves as the soup's base.
- Onions - Onions add a sweet and savory base, giving depth to the soup’s flavor.
- Garlic - Garlic enhances the savory notes and adds a delightful aroma.
- Thyme - This herb adds a fragrant, earthy note that pairs beautifully with the broccoli and feta.
- Red chili flakes - A touch of chili flakes gives the soup a subtle kick, balancing the creaminess of the feta.
- Salt & Pepper - Essential for seasoning, they bring out the flavors of all the ingredients.
How to Make Broccoli Feta Soup
This is a quick and easy soup to make in under 30 minutes.
Saute onion and garlic.
Add broccoli florets and stock. Simmer.
Add seasoning and feta.
Blend, adjust seasoning and serve.
Soup Storage
Allow the soup to cool to room temperature before storing it. This helps prevent condensation and keeps the soup fresher. Transfer the cooled soup into airtight containers. Glass containers are ideal, but BPA-free plastic containers also work well. Store the soup in the refrigerator for up to 4-5 days.
Freezing
If you want to freeze the soup, it's best to divide it into individual portions. This makes it easier to thaw and reheat just the amount you need. Pour the soup into freezer-safe containers, leaving some space at the top for expansion as the soup freezes. Alternatively, you can use heavy-duty freezer bags. The soup can be frozen for up to 2-3 months.
Reheating
If frozen, transfer the soup to the refrigerator and let it thaw overnight. Warm the soup in a pot over medium heat, stirring occasionally, until heated through. You can add a splash of stock or water if the soup has thickened during storage.
You can also reheat individual portions in the microwave. Place the soup in a microwave-safe bowl, cover, and heat on medium power, stirring occasionally.
Recipe Tips
- For the best flavor and texture, use fresh broccoli. Frozen broccoli can work, but it might be a bit softer and less vibrant.
- If the soup is too thick after blending, add a little more stock or water to reach your desired consistency. If it's too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
- Taste the soup before serving and adjust the seasoning as needed. Adding a bit more salt, pepper, or thyme can enhance the flavor. A splash of lemon juice or a sprinkle of fresh herbs can also brighten up the taste.
- For a bit of texture, reserve some broccoli florets before blending and stir them back into the soup after blending. This adds a nice contrast to the creamy texture.
More Broccoli Soup Recipes
Enjoy broccoli in a soup with these other low carb recipes:
Broccoli Feta Soup
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Ingredients
- 12 oz broccoli
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 8 oz Feta cheese
- 3 cups vegetable OR chicken stock extra for a thinner stock
- 1 tablespoon thyme
- ¼ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Chop the broccoli into florets. Dice the onion and mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the broccoli florets to the pot and stir to combine with the onion and garlic.
- Pour in 3 to 4 cups of vegetable or chicken stock, depending on your desired soup consistency.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the broccoli is tender.
- Stir in the crumbled feta cheese, allowing it to melt into the soup, giving it a creamy texture.
- Season with salt, pepper, thyme, and red chili flakes. Adjust the seasoning to taste.
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup, leaving some pieces of broccoli intact.
- Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve hot, garnished with extra crumbled feta, a drizzle of olive oil, or a sprinkle of fresh thyme if desired.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
