Description
This Broccoli Feta Soup is a cozy, nourishing, and flavor-packed one-pot meal made with tender broccoli, tangy feta cheese, garlic, and orzo pasta simmered in a savory broth. Creamy without heavy cream, it’s light yet satisfying—perfect for weeknight dinners, lunch, or meal prep.
Ingredients
Scale
- 1 lb (453.59 g) broccoli, cut into florets, stems diced
- 4 cups (944 g) low sodium chicken broth (or vegetable broth)
- 2 cups (473.18 g) water
- 3 cloves garlic, minced
- 1 teaspoon salt
- Black pepper, to taste
- 3/4 cup (112.5 g) orzo pasta
- 3.5 oz (99.22 g) feta cheese, crumbled
- Chili pepper flakes, to taste
- Olive oil, for garnish
- Lemon juice, for garnish
Instructions
- Prep broccoli: Rinse broccoli, cut florets, and dice stems.
- Start the soup: In a pot, combine broccoli, garlic, broth, water, salt, and black pepper.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Mash: Gently mash broccoli about 5–6 times, leaving some chunks.
- Add orzo: Stir in orzo and cook uncovered for 15 minutes, stirring constantly.
- Add feta: Remove from heat and stir in crumbled feta cheese.
- Serve: Garnish with olive oil, lemon juice, and chili flakes. Serve hot.
Notes
- Broth: Use low-sodium broth since feta is naturally salty.
- Texture: Do not fully purée—this soup is best slightly chunky.
- Pasta: Stir orzo constantly to prevent sticking.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Storage: Refrigerate up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving