Description
A creamy and flavorful broccoli soup elevated with the salty tang of feta cheese. This easy recipe is perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 lb)
- 4 cups chicken or vegetable broth
- 1 cup milk (any kind)
- 1/2 cup crumbled feta cheese, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional: croutons or fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the broccoli florets and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Work in batches if necessary.
- Return the soup to the pot. Stir in the milk and crumbled feta cheese.
- Heat gently over low heat, stirring until the feta is melted and the soup is heated through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra feta cheese, croutons, or fresh parsley, if desired.
Notes
- For a richer soup, use heavy cream instead of milk.
- Adjust the amount of feta cheese to your preference.
- If you don’t have broth, water can be used, but the flavor will be less intense.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired