Creamy Roasted Feta and Broccoli Soup
Creamy Roasted Feta and Broccoli Soup
Ingredients
For the Roasted Vegetables and Feta
- 8 ounces feta cheese, block, whole
- 4 cups broccoli florets, cut into 1-inch pieces
- 1 1/2 cups potatoes, diced into 1/2-inch cubes
- 1 white onion, chopped
- 1 garlic, head, unpeeled
- 6 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup olive oil, divided
- 4 cups vegetable broth, warm
For Serving (Optional)
- 1/2 cup shredded cheddar cheese, for garnish
- olive oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Place the block of feta cheese in the center of the prepared baking sheet. Arrange the broccoli florets, diced potatoes, chopped white onion, and the whole head of unpeeled garlic around the feta.
⏱️ 5 min
- 3
Scatter the fresh thyme sprigs over the vegetables. Generously season all the ingredients on the baking sheet with salt and black pepper. Drizzle 3 tablespoons of the olive oil evenly over everything, including the feta.
⏱️ 3 min
- 4
Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized, and the feta is softened and lightly browned on top.
⏱️ 30 min•🌡️ 400
- 5
Carefully transfer all the roasted contents from the baking sheet into a high-speed blender.
⏱️ 2 min
- 6
Remove the crispy thyme sprigs from the blender. Squeeze the soft, roasted garlic cloves out of their skins and into the blender, discarding the skins.
⏱️ 3 min
- 7
Pour the warm vegetable broth into the blender with the roasted ingredients. Secure the lid and blend until the mixture is completely smooth and creamy. If the soup is too thick, add a little more warm broth until desired consistency is reached. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 8
Pour the hot, creamy soup into individual bowls. Garnish each serving with a sprinkle of shredded cheddar cheese and an additional drizzle of the remaining 1 tablespoon of olive oil, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Feta and Broccoli Soup
Ingredients
For the Roasted Vegetables and Feta
- 8 ounces feta cheese, block, whole
- 4 cups broccoli florets, cut into 1-inch pieces
- 1 1/2 cups potatoes, diced into 1/2-inch cubes
- 1 white onion, chopped
- 1 garlic, head, unpeeled
- 6 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup olive oil, divided
- 4 cups vegetable broth, warm
For Serving (Optional)
- 1/2 cup shredded cheddar cheese, for garnish
- olive oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Place the block of feta cheese in the center of the prepared baking sheet. Arrange the broccoli florets, diced potatoes, chopped white onion, and the whole head of unpeeled garlic around the feta.
⏱️ 5 min - 3
Scatter the fresh thyme sprigs over the vegetables. Generously season all the ingredients on the baking sheet with salt and black pepper. Drizzle 3 tablespoons of the olive oil evenly over everything, including the feta.
⏱️ 3 min - 4
Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized, and the feta is softened and lightly browned on top.
⏱️ 30 min•🌡️ 400 - 5
Carefully transfer all the roasted contents from the baking sheet into a high-speed blender.
⏱️ 2 min - 6
Remove the crispy thyme sprigs from the blender. Squeeze the soft, roasted garlic cloves out of their skins and into the blender, discarding the skins.
⏱️ 3 min - 7
Pour the warm vegetable broth into the blender with the roasted ingredients. Secure the lid and blend until the mixture is completely smooth and creamy. If the soup is too thick, add a little more warm broth until desired consistency is reached. Taste and adjust seasoning if necessary.
⏱️ 5 min - 8
Pour the hot, creamy soup into individual bowls. Garnish each serving with a sprinkle of shredded cheddar cheese and an additional drizzle of the remaining 1 tablespoon of olive oil, if desired, before serving.
⏱️ 2 min