Broccoli-Parmesan-Yogurt Soup

Doug and I witnessed a miracle this morning … our first South
Carolina snowflakes!! We watched in amazement as they drifted down,
disappearing before ever touching the ground.

All I could think about was whether-or-not I had enough
ingredients on hand to make soup. After all, there was no way we’d be driving
to the store in this weather! (Hey, we’re not used to this type of weather; please don’t judge!)

Fortunately, there was fresh broccoli and enough other
ingredients to make Broccoli-Parmesan-Yogurt Soup. Served with a little lavash,
we were all set for a very satisfying lunch.

Broccoli-Parmesan-Yogurt soup with Lavash (just visible in the background)

Broccoli-Parmesan-Yogurt Soup

Serves 4


1 Tbsp. olive oil

1/2 medium sweet onion, diced

2 medium carrots, peeled and diced

2 heads of broccoli (approx. 8 cups), rinsed and
coarsely chopped

4 cups chicken broth (vegetable broth may be substituted)

Salt and ground black pepper, to taste

1/4 cup grated Parmesan cheese

1/4 cup plain Greek yogurt


Broccoli soup ingredients

Heat the olive oil in a large pot over medium-high heat.

Add the onions and carrots; cook until tender, about 5
minutes. Add broccoli and cook 3 more minutes.

Vegetables sauteing

To the pot, add broth, salt, and pepper; cook, covered, for
15-20 minutes, or until all the vegetables are completely tender. Turn off the

Using an immersion blender, regular blender or a food
processor, puree the broccoli mixture. (NOTE: If using a regular blender or
food processor, blend soup in batches then return soup to the pot.) If the soup
looks too thick, stir in a little water.

Once pureed, and with the heat still off, whisk-in the Parmesan
cheese and Greek yogurt until well blended.

Turn burner on low heat. Gently heat soup before serving.

Recent Posts

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

2 weeks ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

5 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

5 months ago

Mother’s Day: year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

7 months ago

October 1, 2023 UPDATE: The ARAM Sandwich celebrated its 50th Anniversary – and now there’s more news!

Hi Everyone, and especially those living in the Sacramento, CA area,I know I’m a bit…

9 months ago

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

11 months ago

This website uses cookies. find out more.