Description
A creamy and flavorful Roasted Broccoli Feta Soup featuring roasted broccoli, golden potatoes, and tangy feta cheese blended into a smooth, comforting soup. Enhanced with roasted garlic and fresh herbs, this vibrant soup is perfect for a cozy meal and pairs wonderfully with grilled cheese or crusty bread.
Ingredients
Vegetables
- 12 oz broccoli florets (about 1 medium head broccoli)
- 1 head garlic
- 10 oz baby gold potatoes (or Yukon gold potatoes), chopped in 1-inch pieces
- 2 cups fresh spinach (optional)
- 1 tablespoon fresh thyme leaves
Dairy
- 8 oz block feta cheese
Seasonings & Oils
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
Liquids
- 4 cups vegetable broth
For Serving
- Cream (to drizzle)
- Extra olive oil (to drizzle)
- Salt (to taste)
- Black pepper (to taste)
- Lemon juice (to taste)
Instructions
- Prepare the Garlic: Preheat your oven to 425°F (220°C). Slice the top off the head of garlic, exposing the cloves. Drizzle with a little olive oil ensuring it seeps into all crevices, then wrap the garlic head tightly in aluminum foil. Place it in the oven and roast for 10-15 minutes before adding the veggies.
- Arrange Vegetables and Feta: On a sheet pan lined with parchment paper or a baking mat, place the block of feta in the center. Arrange the chopped potatoes and broccoli florets around the feta. Drizzle everything with olive oil and season with kosher salt, black pepper, Italian seasoning, and red pepper flakes if using. Use your hands to toss and coat the veggies and feta evenly.
- Roast the Vegetables and Feta: Roast the assembled pan in the preheated oven for about 30 minutes, until the broccoli and potatoes turn golden brown and crisp-tender, and the garlic is soft and golden.
- Reserve Roasted Broccoli: Before blending, set aside a few roasted broccoli florets for garnish.
- Blend the Soup: In a high-powered blender, combine the roasted broccoli, potatoes, feta, roasted garlic cloves (squeezed out of their peels), fresh thyme leaves, vegetable broth, and optional spinach. Blend on high speed for 30 to 60 seconds until the mixture is smooth and creamy.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve garnished with reserved roasted broccoli, a drizzle of cream and olive oil, and a squeeze of fresh lemon juice. Enjoy it alongside grilled cheese or crusty bread for a divine meal.
Notes
- Roasting the garlic before blending adds a rich, sweet flavor to the soup.
- Using spinach is optional but adds a vibrant green color and extra nutrition.
- You can substitute baby gold potatoes with Yukon gold potatoes cut into 1-inch pieces.
- For a vegan version, omit the feta and cream, and add nutritional yeast or a plant-based cheese alternative.
- Serve immediately for best texture; leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
