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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.