Home / Winter soups

Free for a limited time

Creamy Broccoli Soup With Yogurt Instead of Cream

By the Healthy Plate team

Creamy Broccoli Soup

Cream of broccoli is delicious but heavy. The trick here: one small potato gives the creamy body and two spoons of yogurt at the end add the tang — for about half the calories.

In-article ad space

What makes it different

  • Potato and yogurt instead of cream
  • Broccoli is rich in vitamin C and fibre
  • Freezes easily

Creamy Broccoli Soup

10 minPrep
15 minCook
4Servings
170kcal

Ingredients

  • 1 large head broccoli, chopped
  • 1 small potato, diced
  • 1 onion
  • 2 garlic cloves
  • 4 cups chicken or vegetable stock
  • 4 tbsp Greek yogurt
  • 1 tbsp olive oil
  • Salt, pepper and nutmeg

Method

  1. Sauté onion and garlic in the oil for 3 minutes.
  2. Add broccoli, potato and stock; simmer 12 minutes.
  3. Blend smooth, take off the heat and stir in the yogurt.
  4. Season with salt, pepper and a pinch of nutmeg.
Hand blender for soupsAffiliate link — costs you nothing extra and supports the blog
Check price

Tip

Don't boil the soup after adding yogurt or it may split.

Make it a meal

  • Add chickpeas or white beans with the broccoli
  • A sprinkle of light cheddar on top
  • Sliced grilled chicken breast
  • Toasted wholegrain bread on the side

Frequently asked questions

Can I use frozen broccoli?

Yes — same result, faster.

Why does it taste a bit bitter?

The broccoli was probably overcooked. 10–12 minutes is enough.

Does it freeze?

Yes, but freeze it before adding the yogurt.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.