Creamy Broccoli Soup

This creamy broccoli soup, made with potatoes, broccoli, and vegetable stock, is rich, velvety, and comforting as heck. A light drizzle of tangy feta cream on top elevates simple pantry staples to something sorta special.

Four handmade bowls of green-speckled creamy broccoli soup with feta

We know that the notion of broccoli soup likely isn’t making you turn cartwheels. But hear us out. This particular version is rich and creamy and drizzled with just enough tangy feta cream to be certain to brighten even the dreariest of winter days. Plus, since it’s full of broccoli, it’s completely virtuous, which means it cancels that late afternoon dive you took into your chocolate stash. If that’s not incentive enough, it can also easily be made vegan*.–Angie Zoobkoff

Creamy Broccoli Soup

  • Quick Glance
  • (1)
  • 25 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the Feasts of Veg cookbook

Want it? Click it.


  • For the feta cream
  • For the broccoli soup


Make the feta cream

In a blender or food processor, combine the feta, yogurt, honey, and oil, and blend until smooth. Taste and adjust the ingredients accordingly.

Make the broccoli soup

In a deep-sided saucepan over medium heat, add a drizzle of olive oil and fry the shallots, stirring frequently, until they begin to brown, 5 to 6 minutes. Stir in all the remaining ingredients and bring to a boil, then reduce the heat and gently simmer until the vegetables are tender, 10 to 13 minutes. Let cool for at least 10 minutes.

Transfer the soup to a blender or food processor and blend until smooth or blend directly in the pan with an immersion blender. If the soup is too thick, thin with additional stock until the desired consistency is reached.

Pour into bowls and top with a drizzle of feta cream. (Both the soup and the feta cream can be refrigerated, separately and tightly covered, for up to 2 days.Gently reheat the soup over low heat before serving.)

Print RecipeBuy the Feasts of Veg cookbook

Want it? Click it.

    *Vegan Creamy Broccoli Soup

    • To make this soup vegan, simply substitute 1/3 cup vegan yogurt mixed with 1 tablespoon nutritional yeast for the feta, swap vegan yogurt for the Greek yogurt, and use agave syrup instead of honey.

    Recipe Testers' Reviews

    This creamy broccoli soup is deceptively simple to make but the garlic and shallot along with the feta elevate it. It comes together so easily that I was surprised at how much flavor came through, even though I used “pantry stock” made from vegetable bouillon since I didn’t have fresh stock on hand. I think the generous amount of aromatics really give it the depth it needs.

    While the soup was cooking, I had time to make the feta cream using Fage Greek yogurt and Greek feta. In the food processor, the feta sauce was on the thick side, so I added an extra teaspoon olive oil and it smoothed out nicely. This will likely vary with the brand of yogurt and the feta used. In order to drizzle it in a nice swirl, I put it in a ziplock bag then cut a 1/4 inch off a bottom corner.

    The one item I didn't have was fresh basil or mint, but rather than leave it out, I added some flat leaf parsley. I think some sort of fresh herb is important, both for a fresh note and also to keep the soup bright and not looking too khaki. Adding fresh herbs to the second blender batch confirmed this was worth including.

    This would be a great soup to serve in demitasse cups at a party as it’s both sippable and satisfying. The soup is perfectly creamy and vegan and it is easy to make the cream vegan if preferred.

    We liked this soup very much! It was tasty, the texture was thick and creamy without being heavy, and it was simple to make.

    We tried both the feta cream and the vegan cream (made with almond milk yogurt) and while the vegan version was perfectly fine, we felt that the contrast between the sharp feta and the well-rounded flavor of the soup was more robust and enjoyable. The slight acidity of the lemon was lovely with the salty cheese, too. We also agreed that the soup was delicious by itself, so not having feta in the fridge would not keep me from making the soup again.

    I served the soup with Roasted Caramelized Root Vegetables for an uncomplicated and down-to-earth weeknight dinner.

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. This is a great recipe, and durable too, since I found I had no vegetable broth and had to use chicken broth, my yogurt was spoiled and had to substitute sour cream, doubled the feta and potatoes, and the dish still got a ’10’.

      1. Love your substitutions on the fly, R Hutcheson. Sometimes, one has to be inventive when in the kitchen and it sounds like all of your changes worked well.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish