We love a quick soup around here, and this Broccoli Feta Soup is one of them. It relies on the oven and blender to do all the heavy lifting—no stove top required. Making this a great hands-off soup for when you need dinner done but don’t have the time or energy to be in the kitchen.
Easy Weeknight Soup
- Hands-off: all of the cooking is done in the oven. Then a quick stint in the blender and dinner is served! Great for nights where you just don’t have the capacity to stand over the stove.
- Healthy: chock-full of veggies, this soup is loaded with fiber. For an extra boost of protein, use bone broth instead of chicken or veggie stock.
- Pre-ahead: to cut down on the total cook time, prep all of the ingredients ahead of time so all you have to do is toss everything on a baking sheet and throw it in the oven.
Ingredients needed
- Broccoli: you’ll need two broccoli crowns or 2 large heads of broccoli. Save the stalks or slicing and dipping in hummus or roast the stalks and serve them as a side dish alongside a quick pan-seared chicken.
- Garlic: you’ll need 1 head of garlic for this recipe. The head of garlic roasts alongside the potatoes and adds a mild, sweet garlic flavor to the soup.
- Onion: 1 large yellow or white onion is what you’ll need.
- Potatoes: use two Yukon gold potatoes. Avoid russet—they will add a graininess to the soup.
- Olive oil: a quarter cup is needed for this recipe. You can also use avocado oil or canola oil.
- Broth: to keep this vegetarian, use vegetable broth. For an added boost of protein, use bone broth.
- Spinach: the addition of spinach gives the soup a vibrant green color and a boost of veggies. You’ll need one 5-ounce container.
- Dijon: a hearty dollop is added to boost the savoriness. It also adds a slightly cheesy undertone.
- Feta: use block feta (instead of crumbled) packed in brine. Look for it near the specialty cheeses or near the fresh goat cheese.
- Dill: a small bunch of dill really brightens the dish and gives it nuance. If you’re not a dill fan, use parsley or chives (or both).
How to Make Broccoli Feta Soup
- Toss onion and potatoes with oil and salt on a sheet pan. Place trimmed garlic on the sheet pan and roast until starting to soften. Place the feta in the center of the sheet pan and continue to roast until the potatoes are tender and the onions and feta start to brown.
- On a second sheet pan, toss broccoli with oil and salt. Cover tightly with foil and roast until tender.
- In a high-powered blender, blend the spinach, broth, Dijon and dill until smooth.
- Add the roasted vegetables, feta and roasted garlic to the spinach broth and blend until smooth.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat to a simmer on the stovetop over medium heat. Alternatively, you can reheat in the microwave.
More Quick Soups to Try
I wasn’t kidding when I said I love a quick soup recipe. It’s why I have an entire archive of quick soups from my Soup-er Simple Series. Here are a few can’t-miss recipes.
- Chicken Pot Pie Soup is a creamy veggie-heavy soup featuring the tastiest puff pastry croutons.
- Bean and Ham Soup is a great way to use up leftover Easter ham—or grab a ham steak. Either way, it’s a favorite around here.
- Caldo Verde is one of my favorite soups and I think it’ll become one of yours as well. It features a silky smooth paprika broth, tender chink of potato, smoked andouille sausage and kale. Simple, comforting and satisfying!
- If you’re looking for a cheesy broccoli soup that’s made on the stovetop, try my healthy Broccoli Potato Cheese Soup made with sharp Cheddar.
Broccoli Feta Soup
Description
Ingredients
- 2 yukon gold potatoes, peeled and diced small
- 1 yellow onion, cut into wedges
- ¼ cup olive oil, divided
- 2 broccoli crowns, without stalk, about 1 pound, cut into florets
- 1 head garlic
- 1 teaspoon kosher salt
- 4 cups vegetable broth, chicken broth or bone broth
- 1 (5-ounce) container spinach (5 cups packed)
- 1 tablespoon Djon mustard
- 1 (8-ounce) block feta cheese
- ¼ cup loosely packed fresh dill
Instructions
- Heat oven to 450ºF with racks set in upper middle and lower middle positions.
- Toss 2 peeled and diced potatoes potatoes and 1 onion cut into wedges with 2 tablespoon oil and ½ teaspoon salt on a sheet pan. Trim top ¼-inch off top of garlic head; place garlic, cut side down, on sheet pan.
- Transfer to upper-middle rack of oven and roast 20 minutes.
- Remove sheet pan from oven and clear a small space in center of sheet. Break 1 ounce of feta off of block and set aside for garnish. Place remaining 7-ounce block of feta in center of sheet pan. Return to upper middle rack and roast until potatoes are tender and onions and feta start to brown, 20 minutes
- On a second sheet pan, toss 2 heads of broccoli cut into florets with 2 tablespoons oil and ½ teaspoon salt. Arrange in an even layer then cover tightly with foil and place on lower-middle rack. Roast until tender, about 20 minutes (while potatoes roast as well).
- Add 5 ounces spinach, 4 cups broth, 1 tablespoon Dijon and ¼ cup dill to a high-powered blender. Blend on high until smooth.
- Remove roasted vegetables from oven and allow to cool slightly, just until cool enough to handle. Scrape vegetables and feta into blender then squeeze roasted garlic cloves into blender; blend on high until smooth (depending on size of blender, you may need to do this in batches). Season to taste with salt and pepper.
- Pour into serving bowls and crumble reserved feta over top.