Broccoli Feta Soup (So Easy)

Broccoli Feta soup is the ultimate comfort food disguised as something fancy. It’s creamy, deeply savoury, and surprisingly effortless to make. With its velvety texture and bold flavour, this soup ticks every box—from weeknight dinner hero to dinner party show-stopper. Whether you’re a confident cook or just getting started in the kitchen, this recipe deserves a spot in your rotation. Trust me—this soup is fan-freaking-fantastic. Keep reading to discover how to master this luscious bowl of green gold.

This Broccoli Feta soup is a cold-weather favourite. Come autumn and winter, it becomes my go-to comfort dish. But don’t box it into the “just soup season” category—this one works all year round. Its elegance makes it an ideal first course for Easter lunches, festive dinners, or even a fancy Mother’s Day brunch. Serve it in small bowls with a swirl of cream and a sprinkle of pine nuts, and it’ll wow your guests.

Nutritious and delicious, this broccoli feta soup is packed with vitamins (it has insanely high levels of vitamin C), minerals, and antioxidants. The best part? It’s budget-friendly and surprisingly quick to throw together. Hunting for new soup recipes to try? Don’t miss my budget cream of veggie soup.

Broccoli Feta Soup Ingredients and Substitutions

Here’s what to gather to whip up a pot of broccoli and feta soup:

• Broccoli: Go for fresh broccoli florets for the best flavour and texture. Frozen broccoli is also absolutely fine for this recipe but it should be defrosted ahead of time. For frozen broccoli, add 5 minutes to the cooking time.
• Potatoes: Use starchy potatoes like Russets or Yukon Gold for a creamy texture. They'll help thicken the soup. 
• Onion: Yellow or white onions work well here. They add a savoury depth to the soup. 
• Garlic: I recommend fresh garlic versus bottled or powdered for best taste results.
• Fresh parsley: This adds a bright, herbaceous note to the soup. 
• Dried oregano: Dried oregano contributes earthy, slightly floral flavours. Fresh oregano is delicious, too. 
• Vegetable oil: Use a neutral vegetable oil like avocado or sunflower oil.
• Feta cheese: This adds a creamy, tangy richness to the soup. This soup is also delicious with a mild goat’s cheese like Chevin.
• Pine nuts: Toasted pine nuts provide a nutty crunch and rich, toasty taste. Swap them for skinned hazelnuts as a fun alternative.

How to Make Broccoli Feta Soup – Step-by-Step

Step 1: Build the flavour base

Start by prepping your vegetables: peel and finely slice the onion, then peel and mince the garlic. Heat vegetable oil in a heavy-based pot over medium heat. Add the onion and garlic, and sauté for around 5 minutes until softened and aromatic—stir regularly to avoid any browning. Season with salt, black pepper, and dried oregano.

Step 2: Simmer the base vegetables

Peel and dice the potatoes into small cubes. Add them to the pot and pour in water or stock until the vegetables are covered by roughly 5cm (about two fingers’ width). Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Meanwhile, cut the broccoli: separate the florets and chop the stems. Add the stems to the pot first—they’ll need a little longer to soften.

Step 3: Toast pine nuts and pan-sear broccoli

While the soup simmers, toast the pine nuts in a dry skillet over medium-high heat. Stir after 30 seconds and toast for another 30, then remove immediately to prevent burning. Set them aside. In the same skillet, heat a touch of vegetable oil. Thinly slice a few reserved broccoli florets and sear them cut-side down for 2 minutes until they take on a golden-brown edge—don’t flip them. These are for garnish.

Step 4: Finish and blend the soup

Add the rest of the broccoli florets to the pot and cook for another 5 minutes. Keep an eye on the time—overcooking will dull the vibrant green. Once the broccoli is tender, taste and adjust seasoning (keep in mind that feta will add saltiness later). Stir in chopped fresh parsley, then blend the soup using an immersion blender until smooth and silky.

Top Tips For Next Level Broccoli Feta Soup

This recipe is outrageously simple. Having said that here’s how to get it absolutely perfect:

• Pan-sear a few florets for garnish: This adds a toasty, savoury edge and makes the final bowl look polished and intentional.
• Watch the cooking time: Keep it short after adding broccoli florets to preserve that vibrant green colour. Overcooking turns it dull.
• Toast pine nuts with care: They burn fast—stir often and remove from the pan the moment they’re golden.
• Adjust salt only after adding feta: Feta brings plenty of saltiness, so do a final taste check before adding extra.
• Blend thoroughly: For a silky finish, take your time with the immersion blender—don’t leave it chunky unless that’s your preference.

Make Ahead and Storage Instructions

Got leftovers? Lucky you. This soup stores beautifully:

In the freezer: Freeze broccoli feta soup in individual portions for up to 2 months. Defrost overnight in the fridge, then reheat.

In the fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove.

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Broccoli and Feta Soup

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Here’s the easiest and most delicious pot of broccoli and feta soup you’ll ever make. It looks like it belongs in a restaurant, yet it is made with a handful of basic ingredients.

Ingredients

• 1 large broccoli crown
• 3 medium size potatoes
• 1 onion
• 3 garlic cloves
• 1 teaspoon dried oregano
• pinch of salt, pinch of black pepper, vegetable oil - for sauté veggies and to toast broccoli slices.
• 1 pack of feta, 200 gr
• 50 gr pine nuts
• bunch of fresh parsley - leaves

Instructions

Prepare the veggies: peel and thinly cut the onion, peel and mince garlic cloves.

Heat vegetable oil in a heavy based dish and add onion and garlic. Sauté for 5 minutes until fragrant, but do not forget to stir preventing burning. Add salt, pepper and dried oregano.

Wash and peel potatoes, cut into small cubes and add to the pot. Pour in the water or stock (if using) - the liquid should cover the veggies, plus 2 fingers on top. Bring it to boil, then reduce the heat, cover with the lid and cook for 10 minutes. 

Meanwhile, prepare the broccoli. Cut it into the florets, and chop the broccoli stems. First, add the stems to the pot, as it would require more time to cook. 

Reserve some nice broccoli florets, thinly slice it. 

Toast the pine nuts. For this, heat the dry skillet over the medium-high. Add pine nuts and fry for 30 seconds, then make a good stir and fry for another 30 seconds, but don’t leave the skillet without watch as nuts burn easily. Transfer nuts to a bowl and set aside until ready to serve the soup. Keep the skillet on the stove for later use.

Heat the vegetable oil in the skillet (remember, the one used for pine nuts?). Place broccoli thins in one layer and keep it without turning for 2 minutes until it gets an appetising brown accent on the side.

Add the remaining broccoli to the pot, mix all ingredients and cook for an additional 5 minutes until broccoli is cooked. Cooking for a longer time would change the vibrant green colour into grayish, so track the time. When ready, check for the salt and adjust if needed, but remember that feta itself is salty. Cut fresh parsley leaves into the soup. Use the immersion blender to make a silky and smooth soup.

Pour soup into bowls. Generously crumble feta on top, sprinkle with pine nuts, arrange the toasted broccoli slices, give a good twist of black pepper. Enjoy!