Broccoli Soup with Feta Cheese & White Beans
Typically laden with butter, heaps of cheese, and half-and-half, traditional broccoli cheese soup is well known for its comforting and indulgent qualities. With the upcoming spring in mind, here’s a much lighter version – Broccoli Soup with Feta Cheese & White Beans. And it still packs plenty of flavor while really tasting like broccoli.
So what’s the magic behind this recipe? There are three things. First, we swap in vegetable stock for the usual half-and-half, creating a wholesome base. Next, the soup achieves its creamy texture through puréed broccoli (including both stems and florets) and white beans rather than relying on a roux. Finally, we add feta cheese, which is not only lower in fat and calories than Cheddar but also brings a delightful tang. The result? A soup that’s rich and hearty, packed with feta goodness, satisfying creaminess, and just the right amount of heat from fresh jalapeño and freshly cracked black pepper. Perfect for those seeking comfort without the extra calories! Serve topped with a dollop of crème fraîche, extra crumbled feta, and chopped parsley leaves. Enjoy!
To make the Broccoli Soup with Feta Cheese & White Beans, you will need the following ingredients:
Steps to make Broccoli Soup with Feta Cheese & White Beans
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1
Saute onions, garlic and celery
6min
In a large pot over medium heat, heat 2 tablespoons olive oil and add 1 diced onion, 2 minced garlic cloves and ½ cup chopped celery. Cook, stirring occasionally, until just softened, about 5 minutes. Season with salt and black pepper to taste.
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2
Add beans and stock
10min
Add the rinsed and drained beans and 4 cups vegetable stock and stir to combine. Cover the pot with a lid and bring to a rolling simmer. Cook for about 5 minutes, just to heat the beans through.
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3
Add broccoli
4min
Add 7 cups chopped broccoli, stir, and cook briefly, about 3-4 minutes. Do not overcook the broccoli so that it retains its bright green color.
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4
Add feta and parsley
1min
Remove from the heat and add in ½ cup crumbled feta cheese and ½ cup chopped parsley leaves.
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5
Puree
2min
Using an immersion blender, purée until the desired consistency. Add more hot stock if needed to thin the soup to the desired consistency.
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6
Add jalapeno (optional)
1min
Taste and adjust for salt and black pepper if needed. Stir in the diced jalapeño to taste if you wish.
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7
Serve
Serve with a dollop of crème fraîche, extra crumbled feta, chopped parsley leaves, or a drizzle of olive oil.
Recipe Reviews
I love both the traditional broccoli cheese soup and this new one! thanks!
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