Creamy Broccoli Spinach Soup With Greek Yogurt


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 4 cups Smith's Farm broccoli, stems removed roughly chopped
  • 2½ cups low sodium chicken stock
  • 4 cups spinach
  • 2 tablespoons Parmesan cheese, shredded
  • ¼ teaspoon pepper
  • 2 tablespoons Greek yogurt
  • Chives for garnish, if desired
  • Greek yogurt for garnish, if desired



  1. Add oil to a large pot.
  2. Add in onions and cook for 2 minutes.
  3. Stir in garlic and cook for an additional minute.
  4. Toss in broccoli and cook for 10 minutes over medium heat.
  5. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
  6. Take off of the heat and stir in spinach, Parmesan cheese and pepper.
  7. Cool soup slightly.
  8. 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.
  9. Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine.
  10. Pour soup into bowls and serve immediately.
  11. Garnish with fresh chives and Greek yogurt for garnish.


Thank you to Kelley from for this delicious recipe!