Indulge in the comforting warmth of this creamy soup, filled with the goodness of green vegetables.

In alignment with my Tomato Feta Soup, I aimed to craft a verdant rendition. This soup beckons you if you happen to have a few broccoli crowns languishing in your fridge. Astonishingly simple to prepare with minimal ingredients, the broccoli-feta duo forms a sublime partnership. The soup achieves remarkable creaminess even sans the feta cheese.



Prepare your petite square notepad, as this ingredient list is succinct. If orzo isn’t your preference (or if it’s absent from your pantry), feel free to substitute with rice or any other diminutive pasta. Additionally, for those not enamored with feta, omit it or sprinkle some freshly grated parmigiano reggiano on top.

When working with the broccoli, don’t limit yourself to just the florets. Utilize the stems as well; trim off the tough edges and chop them up. Crucial to the recipe is avoiding excessive mashing of the broccoli post-cooking. Gently mash to maintain a textured blend of small and large chunks. Six smashes worked perfectly for me.


During the plating process, a mandatory drizzle of olive oil awaits—olive oil enthusiasts, take note. Equally essential is the addition of chili pepper flakes, providing that extra kick to elevate the soup. Pairing it with crusty fresh bread is a heavenly match, and for an extra touch, consider squeezing some lemon juice on top.

Thank you for stopping by Hungry Happens! Should you decide to recreate this recipe or any other from our site, we’d greatly appreciate your time in sharing comments and ratings for the dish. LOVE YOUR LIFE!

Difficulty:BeginnerPrep time: 5 minutesCook time: 45 minutesRest time: minutesTotal time: 50 minutesServings:4 servingsCalories:250 kcal Best Season:Fall



  1. Begin by rinsing and slicing your broccoli into florets, making sure to dice the stems as well.

  2. In a medium stockpot, combine all the broccoli pieces, garlic, broth, water, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30 minutes.

  3. Using a potato masher, gently smash the broccoli about 6 times. Maintain a mix of large and small pieces for texture.

  4. Introduce the orzo into the pot and cook uncovered, STIRRING CONSTANTLY for 15 minutes or until the pasta is cooked. Be attentive as the pasta may stick if left unattended.

  5. Remove the pot from the heat, and crumble in the feta, mixing it thoroughly.

  6. Serve the soup in bowls, drizzle with a bit of olive oil, squeeze on some lemon juice, and top with chili pepper flakes to taste. Enjoy!


  • Enhance your dining experience by serving this soup with fresh, crusty bread.
  • For an extra protein boost, consider adding shredded rotisserie chicken to the mix!
  • This recipe draws inspiration from my TOMATO FETA SOUP.
  • Make it Vegan by excluding the feta or opting for dairy-free feta, and use vegetable broth in lieu of chicken broth.
  • **Make it Gluten-Free by substituting rice for orzo in the recipe.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 250
% Daily Value *
Total Fat 8g13%
Saturated Fat 4g20%
Cholesterol 22mg8%
Sodium 974mg41%
Potassium 649mg19%
Total Carbohydrate 33g11%
Dietary Fiber 4g16%
Sugars 4g
Protein 15g30%

Vitamin A 811 IU
Vitamin C 102 mg
Calcium 199 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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