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.

  • Yield about 6 servings


  • 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.