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.
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
- 25 M
- 1 H
- Serves 4
- For the feta cream
- 3 1/2 ounces organic feta cheese, crumbled
- 6 tablespoons plain Greek yogurt
- 1 teaspoon honey
- 1 tablespoon extra-virgin olive oil
- For the broccoli soup
- Olive oil, for frying
- 2 shallots, finely diced
- 3 garlic cloves, crushed
- 2 tablespoons fresh lemon juice
- 4 cups canned vegetable broth or homemade vegetable stock, plus more to thin
- 2 medium potatoes (about 14 oz), peeled and finely diced
- 1 1/4 pounds broccoli florets (6 to 7 cups)
- A small handful of basil or mint leaves
- Salt and freshly ground black pepper
- Make the feta cream
- 1. 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
- 2. 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.
- 3. 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.
- 4. 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.)
*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.
I'm a sucker for cream soups and was surprised to learn that this soup, in fact, isn’t cream-based. The feta cream is a genius touch; it adds so much flavor and richness that it takes this soup over the top. I liked the saltiness of it as well as the little bit of sweetness from the honey.
Even on its own, the soup stood up well to what I was expecting. The addition of potatoes helped to thicken it while adding a heartier winter flavor. We really enjoyed this recipe. I served it with a roasted squash salad and fresh baguette, which made for a satisfying dinner.
The soup was pleasant even without the cream although I wanted it to have some creaminess, perhaps because I’m used to making broccoli and stilton soup. The feta cream had a slight tartness which added a contrast to the soup and gave it some creaminess. I would make the soup again.