Broccoli Feta Soup

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

1. 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. 

1. On a second sheet pan, toss broccoli with oil and salt. Cover tightly with foil and roast until tender. 
2. In a high-powered blender, blend the spinach, broth, Dijon and dill until smooth. 
3. Add the roasted vegetables, feta and roasted garlic to the spinach broth and blend until smooth. 

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.

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