Vegetarian Broccoli Yogurt Soup

This Vegetarian broccoli yogurt soup (easy, creamy & healthy) recipe is incredibly tasty and so simple and quick to make. This soup recipe makes a perfect thick creamy smooth comfort food with a cheese flavor. This simple and quick-to-make vegetarian broccoli yogurt soup recipe will be your favorite easy meal for those busy days. Serve it with a slice of bread, and see your whole family smile!

What is better than complete food in a bowl, ready to serve in no time? Nothing but a hearty soup, especially in cold weather. This vegetarian broccoli yogurt soup recipe is rich and flavorful and has the right amount of tanginess. Served with a slice of bread or tortillas will keep your family full and nourished for the day.

To be creative in the kitchen means to work with what you have on hand. I often browse my fridge and pantry and come up with recipes that can be made into a meal fast without any plan ahead. This vegetarian broccoli yogurt soup recipe is a perfect example of such moments. No meat or chicken on hand; no problem! Take some cheese, add veggies, and make a soup everyone enjoys. Simple, healthy, and delicious!

The possibility of making homemade soup is endless. And the best part is you can hide inside the soup, almost anything that your kids fight to eat. Nourished kids are equal to happy moms, happy kids, and happy families. Broccoli, carrots, and onion blended inside this vegetarian broccoli yogurt soup recipe and flavored with cheese won't stop any kids from eating it so gracefully.

Cheese, vegetable stock, yogurt, and butter are the main components of this vegetarian broccoli yogurt soup recipe. I used broccoli, carrots, and onion. You can add any vegetables you have on hand.

What does yogurt do to soup?

You can use yogurt (Greek yogurt or whole plain yogurt preferably) instead of cream in any soup. It is light with less fat and calories. Yogurt adds tanginess, creaminess, and thickness to the soup. To prevent cuddling, make sure to slowly warm up and mix the yogurt with a cup of soup before adding it to the pot of soup.

Is broccoli yogurt soup healthy?

Yes, this vegetarian broccoli yogurt soup recipe is a simple and healthier version of creamy soups. I used whole milk yogurt instead of cream to make it lighter. To make it even more nutritious, you can substitute flour with starchy vegetables like winter squash and sweet potatoes.

Ingredients

• Vegetables. Onion, carrots, Broccoli
• Flour. Helps thicken the soup. Adjust the amount to your preference.
• Plain whole milk yogurt. Adds creamy flavor and texture to the soup. Greek yogurt works too.
• Cheese. Adds lots of flavors. I like this cheddar cheese. (Affiliate link).
• Butter.
• Oil. I use avocado oil.
• Vegetable stock. This is the liquid base for the soup.
• Seasonings. Salt and pepper to taste. If you like spicy broccoli yogurt soup add lots of ground black peppers.

Instructions to make broccoli yogurt soup (step by step)

Sauté onion. Turn on the stove to medium-high. Add two tablespoons of oil to the pot and sauté onion until soft and slightly golden.

Add flour. Reduce the heat, add half a cup of flour to the cooked onion, and sauté until brown.

Add broccoli and carrots. Cut broccoli and carrots into small sizes. This will fasten the cooking process and sauté easily.

Pour in the vegetable stock. Increase the heat and bring the liquid mixture to a boil.

Add salt and pepper to taste. Add less salt than usual since cheese is already salty!

At this point, taste the soup and adjust for seasoning.

Bring the mixture to a boil. Then lower the heat, put the lid on, and let the soup simmer.

Next, add butter and cheddar cheese. Cut butter and cheese into small pieces; add slowly and mix continually to prevent sticking to the bottom of the pot. Lower the heat and let it simmer.

Take half of the soup out in another pot and blend it with an immersion blender. Then pour it back into the pot. (optional)

Turn off the stove, and add yogurt. First, warm up yogurt with a cup of soup and mix them. Then add the whole thing back into the soup. This way, the soup will have a smooth texture.

Serve it with a slice of bread, and ENJOY!

Notes

• When the soup starts cooling, it becomes much thicker.
• Add vegetable stock slowly to flour and mix to prevent clump.
• Adding the yogurt at the end helps the soup cool off faster.
• Serve it with crispy bread or easy, fast homemade sourdough discard naans.
• I used an 8-quart pot to cook the soup.

Tips and substitutes

• Make this soup with fresh vegetables. However, frozen broccoli, carrots, or other vegetables, such as cauliflower, cabbage, and eggplant, work fine.
• Use starchy vegetables such as potato and butternut squash instead of flour to thicken the soup.
• Sauteed onion adds another level of flavor to the soup.
• Make a double batch of soup and save it for another day or freeze it.
• Substitute whole milk plain yogurt with cream to boost the creaminess.
• Serve it hot with a slice of bread, tortillas, or naans. You can learn my simple, not rolled sourdough discard naans recipe.
• Use einkorn flour if possible to thicken the soup. Otherwise, use all-purpose flour.
• To prevent clumps from forming during the cooking process, slowly add vegetable stock to flour.
• Substitute vegetable stock with bone broth to boost the nutrient profiles of the soup.

Storage and reheat

Put the leftover soup in an airtight container and refrigerate for a maximum of four days. Then bring it to a boil and heat up for a few minutes before serving. Or freeze them flat in an airtight Ziplock bag for one month. Freezing it flat will speed up the defrosting process later.

What to serve with it?

You can serve this vegetarian broccoli yogurt soup recipe with a slice of toasted bread or tortillas. Or your favorite toppings like avocado and sour cream.

I usually use the leftover soup for a weekend dinner and serve it with an easy sheet pan roasted chicken dish like my Sweet and sour chicken gluten-free

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination or toppings. I love to hear from you!

Find more simple, delicious, nutritious recipes:

• Best gluten free potato soup
• Creamy walnut chicken recipe (Lavangi)
• Sweet and sour chicken gluten free
• Best keto walnut crusted salmon
• Juicy extra lean ground beef burger patty

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Recipe

Vegetarian broccoli yogurt soup (easy, and creamy)

Delicious Nutritious Food

This vegetarian broccoli yogurt soup (easy, and creamy, is so tasty and quick that it makes the whole family happy!

Print Recipe Pin Recipe

5 from 15 votes

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dishes, Soup recipes

Cuisine American

Servings 8

Calories 316 kcal

Ingredients

  

1x2x3x

• ▢ ½ cup of chopped onion
• ▢ 1 cup of carrots
• ▢ 3 cups broccoli
• ▢ ½ cup flour Adjust amount to your preference.
• ▢ 2 cups whole milk plain yogurt or Greek yogurt
• ▢ 8 ounces of sharp cheddar cheese
• ▢ 4 tablespoons butter
• ▢ 2 tablespoons oil
• ▢ 3 cups vegetable stock
• ▢ Salt and pepper to taste

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Instructions

 

• Sauté onion. Turn on the stove to medium-high. Add two tablespoons of oil to the pot and sauté onion until soft and slightly golden.
• Add flour. Reduce the heat, add half a cup of flour to the cooked onion, and sauté until brown.
• Add broccoli and carrots. Cut broccoli and carrots into a small sizes. This will fasten the cooking process and sauté easily.
• Pour in the vegetable stock. Increase the heat and bring the liquid mixture to a boil.
• Add salt and pepper to taste. Add less salt than usual since cheese is already salty!
• At this point, taste the soup and adjust for seasoning.
• Bring the mixture to a boil. Then lower the heat, put the lid on, and let the soup simmer for 15 minutes.
• Next, add butter and cheddar cheese. Cut butter and cheese into small pieces; add slowly and mix continually to prevent sticking to the bottom of the pot. Lower the heat and let it simmer for five minutes.
• Take half soup out in another pot and blend it with an immersion blender. Then pour it back into the pot. (optional)
• Turn off the stove and add yogurt. Warn up yogurt with a cup of soup and mix them. Then add the whole thing back into the soup. This way, the soup will have a smooth texture.
• Serve it with a slice of bread, and ENJOY!

Your Private Notes

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Notes

When the soup starts cooling, it becomes much thicker.

• Add vegetable stock slowly to flour and mix to prevent clump.
• Adding the yogurt at the end helps the soup to cool off faster.
• Serve it with crispy bread.
• I used an 8-quart pot to cook the soup.

Nutrition

Serving: 1gCalories: 316kcalCarbohydrates: 19gProtein: 13gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 51mgSodium: 592mgFiber: 3gSugar: 7g

Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

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