Broccoli, orzo and feta soup
- Preparation 20 min
- Cooking 15 min
- Servings 4 to 6
- Freezing Absolutely
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🥣 Broccoli Soup with Orzo and Feta: Comfort in a Bowl
When the days get shorter and the air feels cooler, nothing beats a warm, hearty soup that hugs you from the inside. This broccoli soup recipe with orzo and feta is exactly that — simple, nourishing, and so flavorful that it quickly becomes your go-to for weeknights or cozy lunches.
Here, fresh broccoli florets simmer in a garlicky broth kissed with white wine and herbs de Provence. Add in tender orzo pasta that soaks up all that flavor, and crumble in creamy, salty feta for the perfect finishing touch. The result? A broccoli soup with cream that’s rich without being heavy, fresh without being bland, and comforting enough to keep everyone at the table happy.
The best part? This isn’t one of those recipes that takes forever. It’s an easy broccoli soup recipe that requires just a handful of ingredients and less than 40 minutes of your time. Whether you serve it as a light main course with some crusty bread, or as a starter at a dinner party, it always delivers.
Versatile and customizable, you can swap in vegetable broth for a vegetarian version, add chickpeas for extra protein, or play with different cheeses if feta isn’t your thing. However you spin it, this broccoli soup recipe proves that comfort food can be healthy, satisfying, and downright irresistible.
Get ready to grab a spoon — this soup is a keeper. 🥦🍲
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🥦 Keep the broccoli green and fresh
Blanch the florets for 1 minute in boiling water before adding them to the soup. It keeps the color vibrant and gives your broccoli soup recipe a beautiful presentation.
🍲 Don’t overcook the orzo
Cook the orzo separately and add it just before serving. This trick prevents it from turning mushy and keeps your easy broccoli soup recipe nice and balanced.
🥛 Choose your cream wisely
For a lighter broccoli soup with cream, stick with 15% or half-and-half. Want a richer, velvety texture? Go for heavy cream (35%).
🧊 Storage and freezing
Your soup will last 3 days in the fridge in a sealed container. If freezing, keep the broth and veggies separate, then add fresh orzo when reheating.
🧀 Cheese twist
Feta is perfect, but try adding a sprinkle of parmesan or pecorino for extra depth and a touch of saltiness.
🌿 Make it your own
Toss in chickpeas for more protein, switch the broth to vegetable stock for a vegetarian option, or add spinach and kale for extra greens.
Broccoli, orzo and feta soup
- 4 heads broccoli, stalks removed, cut into medium florets
- 3 large garlic cloves, finely chopped
- Olive oil
- 1/4 cup white wine
- 10 cups chicken broth
- 1 tsp. herbes de Provence
- 1 1/2 cups uncooked orzo
- 200 g feta cheese, crumbled
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Preparation
- Place broccoli and garlic in a large saucepan over medium heat, drizzle with olive oil and season generously with salt and pepper. Cook, stirring, for 3 to 4 minutes. Add more oil if necessary.
- Deglaze with white wine and stir.
- Add chicken stock, herbes de Provence, season with salt and pepper, cover and bring to a boil. Reduce heat to medium and simmer, covered, for 5 minutes.
- Using a potato masher, mash about ten times to break up the broccoli while maintaining some texture.
- Add the orzo, stir and cover. Cook for 4 to 6 minutes until pasta is al dente, following package instructions.
- Remove from heat, add feta cheese and toss. Serve with a good baguette and your favorite margarine! 😂
No feta on hand? No worries! You can swap it for fresh mozzarella for a milder touch, parmesan for a salty kick, or even goat cheese for a creamier, tangier twist.
A crusty loaf of warm bread is your best friend here. Otherwise, a crisp green salad or some grilled vegetables make the perfect duo for a light but complete meal.
Absolutely! If you’d rather avoid alcohol, replace the wine with a bit more chicken broth or a splash of lemon juice. You’ll still get that nice acidity to balance out the broccoli flavor.
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