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Can I use Greek yogurt instead of cream in soup?

Quick Answer

Yes, you can substitute Greek yogurt for cream in most soup recipes. Greek yogurt has a creamy, rich texture that makes it a suitable replacement for heavy cream. When substituting, use plain Greek yogurt and use the following substitutions:

  • 1 cup heavy cream = 1 cup Greek yogurt
  • 1⁄2 cup heavy cream = 1⁄2 cup Greek yogurt
  • 1⁄4 cup heavy cream = 1⁄4 cup Greek yogurt

Reduce the heat to low after adding the yogurt so it doesn’t curdle from high heat. Greek yogurt provides a tangy flavor and nutritional boost with extra protein and less fat compared to heavy cream.

Explaining the Difference Between Cream and Greek Yogurt

Heavy cream and Greek yogurt have some major differences that impact how they perform in recipes. Here’s a comparison:

Fat Content

Heavy cream has a high fat content, around 36-40% depending on the type. The high fat gives cream a thick, rich texture and creamy flavor. Greek yogurt has a lower fat content around 5-10% fat depending on whole milk or low-fat varieties.

Protein Content

Greek yogurt packs more protein than heavy cream. A 1 cup serving provides around 23g protein compared to just 2g in heavy cream.


Greek yogurt has a thick, creamy texture thanks to the straining process that removes excess whey. Heavy cream is also naturally thick.


Greek yogurt has a tangy, acidic flavor from the live active cultures while heavy cream has a mildly sweet flavor.

So in summary, Greek yogurt can mimic the thickness of heavy cream but will provide a tangy flavor and nutrition boost.

Tips for Using Greek Yogurt in Soup

When using Greek yogurt in soup recipes, keep these tips in mind:

– Use plain, unflavored Greek yogurt to avoid clashing with other soup flavors.

– Pay attention to fat content – whole milk Greek yogurt will be closer to heavy cream than low-fat versions.

– Add the yogurt towards the end of cooking. High heat can cause yogurt to curdle or separate.

– Stir the yogurt in gently on low heat to maintain its creamy texture.

– If the soup seems too thick, thin it out with a bit of milk, broth, or water.

– For savory soups, opt for Greek yogurt with no added sugar. Or reduce other sugars in the recipe.

– For blended or pureed soups, you can use Greek yogurt for all or half of the heavy cream without significantly altering texture.

Greek Yogurt Nutrition Benefits

Using Greek yogurt in place of heavy cream provides several nutritional advantages:

Higher Protein

Greek yogurt contains about 3 times more protein per serving compared to heavy cream. The straining process removes excess whey, concentrate the protein.

Lower Fat

Heavy cream is 36-40% fat while Greek yogurt ranges from 5-10% fat depending on whole vs low-fat varieties. So substituting Greek yogurt can significantly reduce fat.

More Calcium

Greek yogurt makes an excellent source of calcium, providing around 20% of the recommended daily value per serving. Heavy cream has little calcium.


The live active cultures in Greek yogurt provide probiotics that support gut and immune health. Heavy cream lacks probiotics.

Fewer Calories

With less fat and more protein than heavy cream, Greek yogurt has fewer calories making it a smart swap for weight management.

So by using Greek yogurt instead of heavy cream in soup recipes, you can boost nutrition and reduce calories while still achieving a smooth, creamy texture.

Best Greek Yogurt to Use

For the best results when substituting Greek yogurt in savory recipes like soups, choose:

Plain, unflavored Greek yogurt – avoid versions with added fruit, sugar or other flavors that could clash.

Whole milk Greek yogurt – for closest texture and richness to heavy cream, opt for whole milk instead of low-fat.

No added thickeners – some Greek yogurts contain gelatin or other thickeners that can impact texture. Check labels.

Live active cultures – look for “contains live and active cultures” to get the gut health benefits of probiotics.

Some good options include Fage Total Plain Greek Yogurt, Chobani Plain Whole Milk Greek Yogurt, or Dannon Plain Whole Milk Greek Yogurt. Always stir the yogurt before using to incorporate any liquid whey separation.

Greek Yogurt Soup Recipe Ideas

Greek yogurt can be used in both hot and chilled soups. Here are some delicious soup recipes to try it in:

Hot Soups

  • Creamy Tomato Basil Soup
  • Loaded Baked Potato Soup
  • Creamy Chicken Noodle Soup
  • Curried Cauliflower Soup
  • Cream of Mushroom Soup

Chilled Soups

  • Chilled Cucumber Yogurt Soup
  • Cold Avocado Soup
  • Chilled Watermelon Soup
  • Spicy Yogurt and Chickpea Soup

In most creamy soup recipes, you can substitute out part or all of the heavy cream for Greek yogurt. The possibilities are endless!

Frequently Asked Questions

What ratio of Greek yogurt to heavy cream should I use?

Use a 1:1 ratio when substituting Greek yogurt for heavy cream. For every 1 cup of cream, use 1 cup of Greek yogurt. Adjust amounts for smaller or larger quantities.

Can I use nonfat Greek yogurt instead of heavy cream?

Nonfat or low-fat Greek yogurt won’t have the same richness and thickness as heavy cream. Opt for whole milk Greek yogurt for the closest consistency. But you can use a blend like half nonfat yogurt and half whole milk yogurt.

What’s the best Greek yogurt brand for cooking?

Fage, Chobani, Dannon, and Oikos are excellent Greek yogurt brands for cooking and baking. Go with plain, whole milk varieties with live active cultures. Always check the labels.

Do I need to adjust any other ingredients if I use Greek yogurt?

Since Greek yogurt is tangy, you may want to adjust acidic ingredients like lemon juice in a recipe. Taste as you go and add more yogurt or milk to reach desired flavor.

Can I make my own Greek yogurt?

Yes, you can strain regular yogurt through a cheesecloth to remove whey and make thicker Greek-style yogurt. Allow regular yogurt to drain for 2-4 hours. The longer it drains the thicker it gets.


Greek yogurt is an ideal substitute for heavy cream in soup recipes. Its rich, creamy texture mimics the thickness of cream beautifully when used in a 1:1 ratio. Just be sure to use plain, whole milk yogurt and add it gently at the end to prevent curdling. With far less fat and more protein than cream, Greek yogurt adds a nutritional advantage. So next time a soup recipe calls for cream, giveGreek yogurt a try instead!