Creamy Broccoli Spinach Soup With Greek Yogurt

This Skinny Creamy Broccoli Spinach Soup recipe takes less than 30 minutes to make and only requires one pot! It’s a light, refreshing healthy soup you can enjoy all year long. Perfect for summer and winter alike!

If you like easy soup recipes, then you’ve got to try my White Chicken Chili and my Instant Pot Chicken Noodle Soup!

How To Make Creamy Broccoli Spinach Soup |

Homemade Creamy Broccoli Spinach Soup

The New Year is filled with lots of resolutions — eat better, get more sleep, and exercise. I’m ambitious, so I’m attempting to conquer all three — starting with eating better. This Creamy Broccoli Soup is just what you need to do just that! Loaded with spinach, broccoli, garlic, and Greek yogurt, this is a healthy, light, and refreshing soup that is sure to satisfy the whole family. Plus, no milk or cream needed, and it’s all made in just one pot!

What Is Broccoli Spinach Soup, Exactly?

This vibrant green soup has the same consistency of cream of broccoli soup without the milk or heavy cream. For flavor, I added garlic, onion, Parmesan cheese, and fresh pepper.

But how is this soup so creamy without heavy cream or milk? Tons of veggies and not too much chicken stock! The soup gets finished off with just a bit of Greek yogurt. It’s a super healthy clean soup that will make eating your daily vegetables fun!

How To Make Creamy Broccoli Spinach Soup |

Broccoli Spinach Soup Ingredients

This is easy broccoli soup recipe is packed with simple, wholesome ingredients. Loaded with tons of fiber and vitamins, this soup packs 4 cups of broccoli and 4 cups of spinach. That’s about 2 cups of veggies per serving!

Plus, everything gets cooked in one pot, making for an easy clean up. (Don’t worry about chopping the onions fully. They will get puréed with the soup in the blender.)

All you need to make this Creamy Broccoli Soup is: extra virgin olive oil, an onion, garlic, broccoli, low-sodium chicken stock, fresh spinach, Parmesan cheese, salt, pepper, and plain Greek yogurt.

Serve with an extra dollop of Greek yogurt, some chopped parsley or chives, and some crusty bread to complete the meal!

Homemade Creamy Broccoli Soup Recipe |

How To Make Creamy Broccoli Spinach Soup

  1. Start by sautéing onions in olive oil in a large pot. Add garlic, and cook for one minute.
  2. Toss in chopped broccoli, and cook for 10 minutes.
  3. Add stock, and cook for another 5-10 minutes until the broccoli is tender.
  4. Remove from heat, add spinach, and cook until wilted. Toss in Parmesan cheese and pepper.
  5. Cool soup slightly, then add soup in two batches to a blender. (If you have an immersion blender, you can do this in the pot). Pulse until thick and smooth (about 1-2 minutes per batch). Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine.
  6. To serve, pour broccoli soup into bowls and garnish with extra Greek yogurt, chives or parsley, fresh cracked pepper, and crusty bread. Enjoy!

Creamy Broccoli Spinach Soup Recipe |

Storage, Freezing, and Reheating Instructions

  • Store cooled, leftover Creamy Broccoli Soup in an airtight container in the fridge for up to 4 days.
  • Freeze this broccoli soup in an airtight, freezer-safe container or plastic bag for up to 6 months.
  • Reheat soup from frozen or chilled in a medium saucepan over medium-low heat until warmed through and simmering.

How To Make Creamy Broccoli Spinach Soup |

Here are more Easy Soup Recipes to try!

Creamy Broccoli Spinach Soup With Greek Yogurt

4.64 from 11 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Skinny Creamy Broccoli Spinach Soup. Takes less than 30 minutes to make and only takes one pot!


  • 2 tbsp extra virgin olive oil
  • 2 tbsp onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 4 cups broccoli stems removed roughly chopped
  • 2 1/2 cups low sodium chicken stock
  • 4 cups spinach
  • 2 tbsp Parmesan cheese shredded
  • salt and pepper, to taste
  • 2 tbsp greek yogurt
  • greek yogurt for garnish if desired


  • Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
  • Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
  • Take off of the heat and stir in spinach, Parmesan cheese and pepper.
  • Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
  • Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
  • Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.
Nutrition Facts
Creamy Broccoli Spinach Soup With Greek Yogurt
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Creamy Broccoli Spinach Soup, Easy main course, Easy Soup Recipe, Healthy Recipes

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Comments - page 1/3

  • Mira

    New Years resolutions are fun and eating healthy is always on my list 🙂 This soup is so easy and looks delicious! Pinned!

  • Sonali

    What a perfect way to start off the new year! It looks so pretty and tasty! Good luck with your resolutions- I definitely need to get more sleep and exercise too!

  • Stacey

    Your resolutions sound just like mine! 🙂 This soup looks amazing, I love the spinach in it, that’s such a great way to get more veggies in there!

  • Paula

    This looks delicious! Thick, creamy, and still light – what more could you want? It has been SO COLD here recently, too. This is just what I need.

    • Sian

      This recipe looks delicious – I can’t wait to try it. Just wondering why it’s so important to blend the soup in two batches? If I use a stick blender can I not do it all at once in the pot before adding 2 tbsp of the yoghurt?

    • Nathan

      Hi Sian,

      You can do it all at once with a stick blender. The only reason to split it up is if it won’t fit in a blender in one batch. I hope this is helpful! Thank you for your comment!


  • Jacklyn

    Love, love, love this recipe. I actually ate some for Breakfast the other morning. 🙂

  • Lori

    This soup is delicious and so easy! I added some cayenne pepper to give it a little kick.

  • A

    Yummy. I have made this over and over during our recent NZ winter months with a spinach/kale/bloc mix from the garden. Also added chickpeas for protein, as had some to use up and worked a treat as did doubling the receipt. Thx so much for sharing Kelley.

  • Daniel

    Just tried it! It’s delicious.. I used baby spinach for a milder taste. Well done!

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