two white bowls with broccoli soup on a cutting board

This might just be the best soup I have ever made. From the flavor, to the texture, the simple ingredients, to the nutrients packed in- it’s all on point!

This ultra creamy, super green broccoli soup is a powerful meal. Broccoli is a cruciferous veggie may help prevent cancer and chronic diseases, and it also has specific compounds that support hormonal health. The dark green kale in this soup also aids in disease prevention (and glowy skin!), and the potatoes help make this soup creamy and satisfying while also providing some vitamins and minerals.

two white bowls with broccoli soup and a yogurt container on a dish towel
two white bowls with broccoli soup with a dish towel
two white bowls with broccoli soup and a yogurt container on a dish towel

Another star of this soup is the siggi’s yogurt. Since this is a plant-heavy soup, I wanted a protein boost that also adds creaminess – that’s where siggi’s comes in! it’s made with simple ingredients, and the plain yogurt used in this recipe has zero sugars added. I’m a big fan of using siggi’s in my savory dishes for that smooth, creamy texture that can’t be beat!

Both the siggi’s 0% milkfat and 4% milkfat can be used in this recipe- whichever one you prefer and can get your hands on!

This soup is still light, bright, and fresh, while being cozy and nourishing at the same time. I love enjoying this with a toasty piece of hearty bread, and/or topping it with an extra dollop of creamy siggi’s, my dairy free parmesan recipe, and microgreens for a nutrient boost.

Another huge bonus to this soup is that it’s simple and quick. A lot of soup recipes require a more lengthy cook time, but this one can be whipped up after work and ready for dinner in no time.

Say hello to you new favorite soup! Enjoy! Xx

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Healthy Creamy Broccoli Soup

  • Author: Mia Zarlengo


Ultra creamy, super green, nutrient-dense broccoli soup! With a splash of yogurt for that silky texture and hard-to-beat flavor. 


  • ¼ cup extra virgin olive oil
  • ½ of a yellow onion, finely diced
  • 2 garlic cloves, minced
  • 3 stalks of celery, diced
  • 2 large potatoes, diced (option to peel, but I love the nutrients from the skin)
  • 2 cups broccoli florets
  • 23 large leaves of kale, stems removed and roughly chopped
  • 2 cups low sodium vegetable broth (plus more, as needed)
  • 2 cups unsweetened plain oat or coconut milk
  • 1 ½ tsp sea salt, more to taste
  • ¼ tsp black pepper, more to taste
  • 1 (5.3 oz) single serve siggi’s plain 0% or 4% (for vegan, sub a little more than 1/2 cup vegan sour cream)
  • Optional add in: 1 can drained and rinsed cannellini beans


  1. Heat a large pan or Dutch oven over medium heat. Once pan is hot, add olive oil, onion, garlic, celery, and potatoes. Stir to coat veggies in oil, then cook for 10 minutes. Stir occasionally.
  2. Add broccoli, kale, vegetable broth, oat milk, and sea salt and pepper to the pot. (If adding the beans, add them here as well). Add more veggie broth as needed to cover all of the veggies.
  3. Stir to mix well, then allow to cook for 15 minutes, or until potatoes are fork tender. Turn off heat.
  4. Using an immersion blender, or adding in batches to a blender, blend about 80% of the soup until smooth, leaving some chunks of veggies for texture. 
  5. Once soup is blended, stir in the yogurt or sour cream until well combined. Taste and adjust salt/pepper as desired. Serve or store in an airtight container in the refrigerator for up to 4 days or freezer for up to 4 months.

Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes, Vegan, Vegetarian


Oct 30, 2019

Healthy Creamy Broccoli Soup

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Katie says:

    Love this recipe! I have an intolerance to dairy so I subbed coconut cream for the siggis yogurt and it still turned out great! So creamy and delish!

  2. Gabby says:

    This is a dinner staple for us – so healthy and nourishing! And easy!

  3. Marie says:

    I’ve made this soup twice and it’s really great! I love that it has so many healthy vegetables in it. Freezes well too if you make a big batch.

  4. Sarah says:

    LOVED this recipe! Even my boyfriend loved it. Definitely will make it again soon. Thanks for the recipe!

  5. Shawn says:

    Can you add some “cheesiness” with nutritional yeast and Voilalife?

  6. Chelsea says:

    Yum!! Loved this soup! The ingredients in it are really great and I love how simple it is to make after work. This soup will win over even the pickiest of eaters!

  7. Evelyn says:

    Such an easy and delicious soup!! I used spinach instead of kale, and water instead of broth and the favors are simply perfect. It made such a large batch I now have plenty for meal prepped lunches this week 🙂

  8. Nicole Tammaro says:

    SO GOOD!!! So obsessed. My new favorite soup!

  9. Miriam S. says:

    Absolutely delicious and so simple to make!!! I completely omitted the yogurt (because I didn’t have any on hand) and it was still so creamy and perfect. so happy I made a big batch to stick in my freezer ????

  10. Karen S says:

    I’m not a huge soup person and I live in LA where it never gets (real) cold, so I didn’t expect to love this as much as I did! It’s super hearty, filling, nutritious and delicious. Love how easy it was to put together (ladled the softened veggies into my blender in batches) and it made a ton of soup. We froze about half the pot for future meals! Had it with a loaf of homemade crusty bread and cannot recommend it enough.

  11. Taylor E. says:

    I have made this recipe 5000 times since finding it and I will probably make it forever! It’s so healthy, delicious, and filling. I like that you can make it as chunky or smooth as you want. It saves well and most of the time I’ll eat it all week. Definitely is a staple at my house 🙂

  12. Amanda B says:

    I love this recipe! I made it twice now and it’s delicious! The second time I subbed the yogurt with sour cream and it gave it a delish tangy element. So good!!!!

  13. Alaina says:

    I made this soup for my 65+ father who “hates” kale and broccoli. He could not get enough of it and has eaten it every day for lunch, and noted how much he loves it. It’s healthy but packed with flavor. One of my favorites!

    • annie says:

      i love this recipe!! it’s delicious and i can’t believe how much flavor it has. my boyfriend topped his off with some grated parmesan but i found i didn’t need anything else 🙂

  14. Sedona says:

    This soup is so so so good! One of my favorites by far. I add half a yellow onion to it and some cooked potatoes, carrots, and celery

  15. annie says:

    i love this soup!! it’s so flavorful ???? i have a TON leftover though and i’m not sure how to go about freezing it?! do you recommend freezing it in individual servings or can i freeze the big batch?

  16. Katie says:

    LOVED this soup!! Really easy to make after chopping the veggies, and love how nourishing it is while full of healthy ingredients. I added a dollop of yogurt and nutritional yeast to my bowl before serving. Would highly recommend!

  17. Megan says:

    I absolutely love this recipe! I have made it probably 5 times now. I just made it using my instant pot which made it even easier! Thanks Mia!

  18. Lia Jordan says:

    Hi Mia! Cooking this as part of the May challenge. How many days post cooking does this keep? If I freeze it how would you recommend cooking it again? Thanks!

    • Mia Swinehart says:

      Hi Lia, sorry I am just seeing this! It will keep for 4-5 days. If you freeze it, I would reheat in the microwave or on the stove!

  19. Juliette says:

    SO delicious! i added the beans which gave it a wonderful consistency and the yogurt was the perfect creamy addition. will be making this again!

  20. Grace says:

    I made this for my dad and we both really enjoyed it! I had to replace the kale with spinach, and I put a little shredded cheese on top instead of the yogurt/sour cream because I didn’t have any. Mia’s recipes never disappoint:)

  21. Christa says:

    Omg wowwwwww!!!!
    This soup is INSANELY good. Probably my most favorite thing I’ve made, not gonna lie. I was obsessed with cheesy broccoli soup with dairy before I went plant based, and this tastes even better than any dairy soup I’ve ever had, and you can’t even tell this is vegan and plant based. It’s so creamy and buttery and delicious. Thank you for this recipe 🙂

  22. Susie says:

    How many servings roughly is this?

  23. April McTiernan says:

    Sounds wonderful! Can this be made in the instant pot?

  24. Sharonmarie says:

    Delighted!! I cooked the vegigies in the smallest amt I of water I could get away with and that was my no sodium vegetable broth (low sodium diet). This came out delighteful.
    The cannoli beans and potatoes were enough to to cream it. I didn’t need to add the nut milk. It was amazing. We will keep making this.
    Zero broccoli from the garden doing to seed!

  25. Sharonmarie says:

    Delighted!! I cooked the vegigies in the smallest amt I of water I could get away with and that was my no sodium vegetable broth (low sodium diet). This came out delighteful.
    The cannoli beans and potatoes were enough to to cream it. I didn’t need to add the nut milk. It was amazing. We will keep making this.
    Zero broccoli from the garden doing to seed!

  26. Mike Fujita says:

    Could you pkease provide the nutritional information? I’m logging everything in a food diary.
    Thank you!

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