Do you over buy broccoli every.single.week? Just me? It pretty much never fails that at any given time we have at least two or three crowns of broccoli hanging around our fridge. Most of it gets eaten eventually, eaten raw with our lunches or thrown into pasta or stir fry. Broccoli pesto pasta is a killer way to make the best of a broccoli surplus.

This past weekend, we watched as big fluffy snowflakes kept falling outside, and nothing sounded better to me than soup and sandwiches. All that broccoli was staring me down and so, this creamy broccoli soup was born. It’s veggie heavy and the creaminess comes only from low-fat greek yogurt so this is a comfort food you can feel good about. Grilled cheese on the side not optional, obviously.


  • 2 tbsp. butter
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • ½ tsp. red pepper flakes
  • 1 large crown broccoli
  • 4 cups veggie broth
  • ½ tsp. kosher salt
  • Freshly ground pepper, to taste
  • Parmesan rind (optional)
  • ½ cup low-fat greek yogurt


  • 01

    Melt the butter over medium-high heat in a large pot or Dutch oven. Add the onion, garlic and red pepper flakes to the pan and sauté, stirring occasionally, until the onion is softened, about 5-6 minutes. Meanwhile, chop the broccoli into florets. Remove and discard  woody ends of the broccoli stems. Peel the stems and then chop into 1-inch chunks.

  • 02

    Once the onion is softened, add the broccoli, veggie broth, salt and pepper to the pot. Add in the Parmesan rind. Bring to a boil. Reduce the heat to a simmer, cover with the lid slightly cracked and let cook until the broccoli is fork tender, about 10 minutes.

  • 03

    Remove the Parmesan rind. Remove the pot from the heat. Use an immersion blender (or food processor) to puree the mixture until smooth. Stir in the greek yogurt and season with additional salt and pepper to taste.
  • Faye Stott

    I make a similar broccoli soup, with addition of stilton cheese it is very yummy and hearty : )

  • Amanda VanLente-Hatter

    This looks amazing and I love the addition of Greek yogurt – but whenever I add it to my soups and sauces, it always seems to clump up (little tiny clumps, but clumps nevertheless.) Is this normal/any thoughts on how to fix? Thanks!

  • nicole

    Yes, I always pick up a few crowns, even if I don’t have plans for them. They are one of the more reasonably priced organic produce offerings in my grocery store. My husband and son would eat steamed broccoli every single night w/out complaint. This soup sounds so much more appetizing than that! I’ve been making soup like crazy this winter, but have yet to make a broccoli cheese (my go-to recipe) This will be on the menu next week for sure!

  • Julie

    I am so excited to try this. My little guy is dairy free so I am going to swap out goat cheese for the yogurt for him!

  • annieseats

    I haven’t really had that issue. You probably just need to mix it a bit more. Of course with a pureed soup like this you could just do another round with the immersion blender to get it throughly blended in. Enjoy!

  • Caroline

    Amanda, I found this article awhile back when I had the same issue with a different recipe and found it helpful:

    Cooking with yogurt can be a challenge. Over the years, however, I have learned some tricks that work. For instance, when I use yogurt in curries — or anytime it is going in a dish on the stove top — first I lower the heat to medium-low. (If the heat is set too high, the yogurt will curdle, and then there is no saving it.) I always use whole milk yogurt for cooking because I find it has less chance of curdling. I add it very slowly, a tablespoon at a time.

  • Francesca @ Love.Bake.Read

    Seems super easy and yummy! My hubby would love it. This just might make the meal plan this week.

  • Nancy

    What kind of bread is your grilled cheese sandwich made from? Looks perfect?

  • Love the look of this! Super creamy, perfect for a snowy day like today :)

  • Tamar D

    I’ve been making broccoli and cauliflower soup pretty much every week this winter! Such a lovely, filling and warm meal!

  • Yuum! Can’t wait to try it!

  • Interesting, it’s called a head of broccoli in the UK! But yes we always seem to have some hanging around!

  • Liz N.

    Love this! I am totally going to add this to my menu next week and swap the yogurt with coconut milk (from the can) to make non-dairy. Can’t wait to make it.

  • annieseats

    The one pictured is actually store-bought because this meal was a last minute idea, but it is very similar to this bread which we love and make regularly:

  • Samantha E.

    In 28 years of life I’ve never warmed up to broccoli– something about the texture– but my husband loves it. This might be a way I can cook it for him and be okay with it myself. Thanks!

  • Nancy

    Thank you! That looks delicious. A great meal coming up.

  • Kensey Gosch

    I just made this following the exact recipe (minus the parmesean rind). Mine is very liquidy. I thought yours looked thicker based on the picture, but it is hard to tell. Was yours nearly as thin as broth (which would make sense since it is the only liquid)? It is very delicious though!!!

  • annieseats

    Mine was not very liquidy. Not super thick like a puree, but somewhere between the two, which is how I prefer it. Glad it still tasted good!

  • I have the opposite problem where I don’t buy broccoli ENOUGH. I feel like this soup is motivation.

  • Nancy

    I made this bread using the pre-ferment from the whole wheat baguette recipe you posted recently. Delicious bread–I’ll keep making it!

  • Debbie Johns

    This was 5 stars (my highest rating)…so delish! I had leftover home made chicken stock to use up, so subbed that for the veggie broth. I did pull a Parmesan rind out of the freezer, and I think that flavor really came through. Also did the Multigrain Bread Extraordinaire from Peter Reinhart. Grilled up some sandwiches stuffed with fresh mozzarella, tomatoes and leftover wild mushrooms. Everything played so nice together! This is a repeater!

  • Donna

    Just made this soup tonight and we loved it…..except for the red pepper flakes! And I only used 1/4 tsp.!! Will definitely make it again, but minus the red pepper!

  • Lindsay

    I’ve not been a huge broccoli fan my entire life, despite my taste buds changing drastically from preferring spaghetti with butter and cheese (no veggies) to wanting to try anything new – the more veggies the better! This soup totally changed my mind about broccoli. It was an AWESOME side to a grilled sandwich and I just loved it. I brought it to work the next day and it was fantastic as left overs. The bit of kick from the red pepper flakes is perfect. Thank you for such a flavorful recipe!

  • Julia

    This is so, so good. I’ve made it with and without the parmesan rind, with frozen broccoli, and with homemade chicken stock (yum!). It’s turned into my new base for any vegetable soup–definitely a must-try with garlic scapes!