American•healthy

20-Minute Broccoli-Feta Soup

This 20-minute version of classic cream of broccoli soup is smooth and creamy after a quick whirl in the blender.

Ingredients

Quantities are shown as originally provided.

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3 cloves garlic, peeled and smashed
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
4 cups reduced-sodium vegetable or chicken broth
1 pound broccoli crowns, stems and florets, cut into bite-size pieces (about 6 cups)
8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 tablespoon water
1/2 cup crumbled feta cheese, divided
1 teaspoon grated lemon zest, plus more for garnish
1/4 teaspoon salt

1
Heat oil in a large saucepan over medium-high heat. Add scallions, garlic, basil and crushed red pepper; cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Stir in broth and bring to a boil over high heat. Add broccoli; cook, stirring occasionally, until bright green and fork-tender, about 6 minutes.
2
Meanwhile, combine potatoes and water in a medium microwave-safe bowl; cover and microwave on High until the potatoes are very tender, about 4 minutes.
3
Set aside 1 tablespoon feta. Using a slotted spoon, transfer 1 cup of broccoli to a small bowl.
4
Stir the cooked potatoes, lemon zest, salt and the remaining 7 tablespoons feta into the soup. Transfer the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) (Alternatively, use an immersion blender: Remove soup pot from heat. Submerge immersion blender blades completely under the liquid; puree until smooth, 3 to 5 minutes.)
5
Divide the soup among 4 bowls. Spoon 1/4 cup broccoli into each bowl. Sprinkle with the reserved 1 tablespoon feta and more lemon zest.