"If you liked the roasted feta tomato soup, try this broccoli and cheese version - it’s so creamy and good!!"
Broccoli Feta Soup
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A Note from Feedfeed
Easy-to-make soup eliminates the cooking hassle with its simple sheet tray roasting method. You can achieve a flavorful roasted base with minimal effort by placing feta, broccoli, potatoes, and garlic on a baking sheet. After a quick roast in the oven, these ingredients are blended with vegetable broth into a creamy, comforting soup. This hands-off approach means you can enjoy delicious homemade soup without the need to stand over a stove, making it a perfect choice for a busy day.
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
- 1 (8 ounce) block feta cheese
- 4 cups broccoli florets
- 1 pound potatoes, peeled and chopped
- 1 onion, chopped
- 4-5 sprigs of fresh thyme
- 1 garlic bulb, top sliced off
- 1/2 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup olive oil
- 4 cups vegetable stock
Method
Step 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Step 2
Place the feta cheese, broccoli, potatoes, onion, thyme sprigs, and garlic bulb on the prepared baking sheet. Season everything with salt, pepper, and drizzle with olive oil.
Step 3
Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and the feta is soft and slightly browned.
Step 4
Remove the roasted garlic bulb and set it aside to cool.
Step 5
Transfer the roasted vegetables and feta cheese to a blender or food processor. Squeeze the roasted garlic cloves into the blender and discard the skin. Add vegetable broth.
Step 6
Blend the mixture for about 2 minutes, or until smooth and creamy.
Step 7
Serve the soup hot, garnished with fresh thyme leaves or a drizzle of olive oil, if desired.