Creamy Broccoli Cheddar Soup – Low Sodium, Big Flavor

Soup season is here, and there’s nothing quite as comforting as a warm bowl of creamy broccoli cheddar soup. For those keeping an eye on sodium intake, homemade soup is a game-changer. Many store-bought or restaurant options load up on salt for flavor, but cooking from scratch lets you control every ingredient without sacrificing taste.

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This creamy broccoli cheddar soup is a perfect example. It’s rich, comforting, and satisfying, yet intentionally made with low sodium ingredients. Using no-salt-added broth and carefully chosen cheese, this soup delivers the classic flavor you crave while keeping sodium levels in check. It’s a great option for lunch, a light dinner, or even meal prep for the week. Pair it with whole-grain bread, low sodium crackers, or a simple sandwich to round out the meal.

Unlike heavier cream-based versions, this recipe combines milk and half & half for a velvety texture without being overly rich. Fresh vegetables provide natural flavor and body, while sharp cheddar adds depth so extra salt isn’t needed. Every spoonful feels indulgent but balanced—a soup that’s both healthy and satisfying.

Why You’ll Love This Soup

This broccoli cheddar soup is all about simplicity and balance. It relies on common ingredients you likely already have in your kitchen. The cooking process is straightforward, making it approachable even for beginner cooks. It comes together in a single pot, which means less cleanup and more time to enjoy the aroma of simmering vegetables and cheese.

The soup is creamy, flavorful, and perfect for colder days when you need a little comfort in a bowl. The combination of sharp cheddar and tender broccoli creates the classic taste everyone loves, while the low sodium approach keeps it heart-healthy.

Ingredients That Make a Difference

Every ingredient in this recipe is chosen to build flavor naturally:

• Olive oil – provides a light, healthy base for sautéing vegetables
• Onion – adds a savory depth to the soup
• Flour – helps thicken the soup gently without needing extra cream
• Half & half and milk – create a creamy texture while keeping the richness balanced
• No-salt-added chicken broth – reduces sodium while maintaining a savory foundation
• Carrot – brings subtle sweetness and color
• Broccoli florets – the star of the show, tender and flavorful
• Sharp cheddar cheese – key to maximizing flavor without extra salt

Using sharp cheddar is especially important here. Its bold flavor allows you to use less cheese while still delivering that familiar cheesy goodness.

Tips for Cooking the Perfect Low Sodium Soup

1. Sauté the onions properly: Cook them until translucent to bring out their natural sweetness and enhance the overall flavor.
2. Cook slowly: Gentle simmering allows the soup to thicken naturally and helps the vegetables release their flavors.
3. Blend for texture: Use an immersion blender or a countertop blender to puree the soup. You can leave some small pieces for texture or make it completely smooth.
4. Adjust dairy: If you want a lighter version, replace part or all of the half & half with additional milk.

Homemade soups like this are ideal for adjusting to your taste. You can add spices like paprika or garlic powder, or a pinch of nutmeg for warmth, without increasing sodium.

How to Make Creamy Broccoli Cheddar Soup

This soup is simple to prepare, even on busy days. All you need is one pot and about 45 minutes. Here’s how to get that velvety, flavorful soup every time:

1. Heat the olive oil in a medium-sized pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. This creates a savory base for the soup.
2. Add the flour and stir to combine. Cook for a few minutes until the flour turns lightly golden. This helps thicken the soup without using too much cream.
3. Whisk in the half & half and milk slowly until smooth. For a lighter version, you can replace the half & half with extra milk.
4. Pour in the no-salt-added chicken broth and bring to a gentle simmer. Cook over low heat for 5–10 minutes until slightly thickened.
5. Add the chopped broccoli and carrot. Cook until the broccoli is tender, about 15–20 minutes.
6. Blend the soup using an immersion blender or carefully in batches with a countertop blender. You can leave small pieces for texture or puree completely smooth, depending on your preference.
7. Stir in the shredded sharp cheddar until fully melted. Serve warm, and enjoy the comforting, creamy flavor.

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Substitutions and Variations

• Vegetarian version: Swap the chicken broth for no-salt-added vegetable broth. The soup remains rich and flavorful.
• Lighter dairy: Replace half or all of the half & half with milk to reduce fat while keeping the soup creamy.
• Texture options: Blend partially for a chunky style or fully for a silky, smooth consistency.
• Extra flavor: Add herbs like thyme, parsley, or a dash of nutmeg to enhance the taste naturally.

Make Ahead and Storage

This soup is ideal for meal prep and can be made in advance:

• Storage: Keep leftovers in an airtight container in the refrigerator for up to three days.
• Reheating: Warm gently on the stove or in the microwave. Stir frequently to maintain a smooth texture.

Homemade soup like this is also freezer-friendly. Store in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating.

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