New This Month

Broccoli Soup with Yogurt


Serve this simple creamy broccoli-packed soup as a first course or a light lunch.

  • Servings: 6

Source: Body+Soul, October 2005


  • 2 teaspoons butter
  • 1/2 cup red onion, chopped
  • 2 cups milk
  • 4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets
  • Salt and white pepper, to taste
  • 1/2 cup plain whole yogurt or soy yogurt


  1. Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.

  2. Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.

  3. Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

Cook's Notes

Use whole or soy yogurt in this recipe, as low-fat yogurt may be too sour.

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