I first tried pesto sauce in Italy. We were visiting my mom’s friend, whose name is also Tania by the way, and she served some delicious seafood with pesto sauce. I still remember the meal she cooked. That day Tania shared a pesto recipe with me as well as a great way to bake fish. Until today I use both of her recipes. But today’s post is not about pesto, it’s about how great it tastes in so many different meals. Take this broccoli soup for example…
You can use homemade pesto sauce or buy a pre-made version from the store. I think homemade is a bit better because you know what’s in it and it’s fresh. However, I had no problems with using store bought pesto in the past. Also, you can substitute feta cheese with Parmesan cheese or even with some bacon. I am crazy about feta, so it’s no surprise that it can be found in many of my recipes.
This amazing and healthy soup makes a great lunch. Plus, it only takes 30 minutes to make.
BROCCOLI SOUP WITH FETA AND PESTO
- 6 cups trimmed and chopped broccoli
- 5 cups chicken stock or water with 1 tbsp of all-purpose soup seasoning
- 2 tbsp pesto sauce homemade or store bought
- 3 tbsp half and half
- 1 tbsp olive oil
- 4 slices white bread
- 1 garlic clove minced
- 1/2 cup crumbled feta cheese
- to taste salt and pepper
- Place the broccoli and chicken stock in a large cooking pan and bring to a boil on medium heat. Cook for about 20 minutes or until the broccoli gets tender. Turn off the heat.
- Using an immersion blender, puree the soup until smooth. (You may also use a food processor to puree the soup.)
- Add pesto sauce, half and half and olive oil. Stir and add some salt and pepper, if desired. Cover with a lid and let the soup rest for 5 minutes.
- Meanwhile, cut the bread slices into cubes and toast them in a large frying pan until they turn brown. Mix the bread with minced garlic.
- Divide the soup between the bowls and serve with toasted bread and feta cheese on top.