Delicious Greek Yogurt Soup Recipes to Get You through the Long Winter

Fred's Appliance
February 22, 2017

During the winter you want hearty dishes—meals that will keep you toasty. Nothing will keep you warmer on a snowy, frigid day than a bowl of soup. But when you’re making soup, you don’t have to just use the standard broth—you can give it a little flavor with some Greek yogurt.

Plus, making soup gives you a chance to use your new Electrolux Induction range. You just can’t wait to take advantage of some of its great features such as energy efficiency, it can boil water in 90 seconds and even senses the exact size of your cookware and turns on the induction field!

Here are three cooking recipes you’re sure to enjoy.

Creamy Tomato Orzo Soup (Serves 6)


  • 2 tbsp. of olive oil
  • 2 garlic cloves, minced
  • 3 15 oz. cans of diced tomatoes
  • 1 tsp. of brown sugar
  • 1 dash of crushed red pepper flakes
  • ½ c. of low-fat Greek yogurt, plain
  • ½ c. of onion, chopped
  • 2 bay leaves, whole
  • 1 15 oz. can of vegetable broth
  • ¼ c. of fresh basil, chopped
  • 1 c. of orzo pasta, cooked and drained
  • Salt and pepper to season


Warm the olive oil over medium heat in a large Dutch oven. Add in the garlic and onion; cook about 5 minutes or until the onion is tender and translucent.

Then put in the tomatoes, brown sugar, red pepper flakes, bay leaves, basil, broth and salt and pepper; mix together well. Let the soup simmer on low heat for 15 minutes and stir periodically.

Discard the bay leaves and use your immersion blender to mix the soup gently to a consistency you want. Scoop in the Greek yogurt and blend thoroughly; if desired, add in more brown sugar, salt or pepper.

Using a spoon, mix in the pasta and serve the tomato soup hot topped with fresh basil.

Hearty Pumpkin-White Bean Soup (Serves 4)


  • 1 tbsp. of fresh ginger, grated
  • 1 tbsp. of vegetable oil
  • 1 15.5 oz. can of white kidney beans, drained and rinsed
  • ¼ tsp. of salt
  • Pumpkin seeds (pepitas), toasted
  • ½ tsp. of ground cumin
  • 3 c. of chicken/veggie stock or broth
  • 1 15 oz. can of pumpkin
  • 1 5.3 oz. of honey non-fat Greek yogurt


Preheat your oven to 350˚ F to toast the pumpkin seeds. Spread the pumpkin seeds on a shallow, non-stick baking sheet. Bake in your oven for 5-10 minutes. Be sure to shake the sheet once or twice during toasting.

In a medium sauce pan, warm vegetable oil over medium heat until hot; add cumin and ginger and cook until aromatic, about 1-2 minutes.

Pour in the beans, salt, broth (or stock) and pumpkin; heat the soup thoroughly, stirring to prevent sticking. When the soup is completely heated, remove the pan from the burner. Using an immersion blender puree until the soup is smooth.

Put aside ¼ cup of the Greek yogurt for a topping. Then whisk the rest of the yogurt into the soup.

Ladle the soup into soup bowls, spoon 1 tbsp. of the saved yogurt on each soup and swirl with a knife. Scatter a small handful of toasted pumpkin seeds on top.

Creamy Broccoli Soup (Serves 4)


  • 2 tbsp. of salted butter, divided
  • 2 heaping c. of broccoli stems and florets
  • 2 c. of vegetable broth
  • ¼ c. of Greek yogurt, plain
  • ½ c. of cheddar cheese, shredded
  • 2 garlic cloves, finely diced
  • ¼ tsp. of salt
  • 1 tbsp. of flour
  • ¼ c. of water, warm


Using a medium sauce pan melt 1 tbsp. of butter over medium heat. Add in the garlic cloves and cook them until there’s a fragrance—about 1-2 minutes.

Mix the broccoli in until it’s all covered in the butter; toss in the salt and stir. Turn the heat to low, cover the pot and steam for 5-7 minutes or until the broccoli is a bright green. Pour in the vegetable broth and cover again.

In the meantime, melt 1 tbsp. of butter in a non-stick, small sauté pan. Use a whisk to blend in the flour and sauté for several minutes until the flour is gold color. The Greek yogurt should be whisked in next, then the warm water. Keep whisking until you get a non-clumpy, thick sauce. Toss in the cheddar cheese and continue to whisk until all the cheese is melted. Switch off the burner.

Using an immersion blender, mix the broccoli soup until it’s almost smooth being sure to leave some broccoli pieces and stems intact.

Whisk the cheese sauce into the soup and season with salt and pepper if desired. If needed, warm the soup through and enjoy while it’s hot.

These delicious winter soups can be expanded to serve for a party. You’ll love the “Keep Warm Setting” on the cooktop and the range also has a warming drawer which will be handy for holidays. Whenever you decide to eat these soups, you can always count on your Electrolux Induction range to heat them up just right.

Please contact us if your range is in need of any maintenance or repair.

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