Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 5 cups broccoli florets (about 2 heads)
- 4 cups vegetable broth
- 3/4 cup feta cheese, crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Optional: extra crumbled feta and roasted broccoli for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion for 3–4 minutes until translucent, then add garlic and cook for 30 seconds more.
- Add broccoli florets and cook for 2 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a simmer, and cook for 15–18 minutes until broccoli is tender.
- Remove from heat and blend the soup until smooth or your preferred texture.
- Stir in crumbled feta and lemon juice. Season with salt and pepper.
- Serve warm, topped with extra feta and roasted broccoli if desired.
Notes
- Use fresh broccoli for the brightest flavor and color.
- Add feta at the end to preserve its texture and tang.
- Blend partially for a mix of smooth and chunky textures.
- Great for meal prep and freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 870mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: broccoli soup, feta soup, vegetarian soup, creamy soup, healthy soup, Mediterranean recipe