Soup season can be tricky when you’re trying to reduce your sodium intake. Many store-bought or restaurant-style soups rely heavily on salt to build flavor, which makes them less suitable for anyone following a low sodium lifestyle. The good news is that making soup at home gives you full control over the ingredients—without sacrificing taste or comfort.
This creamy broccoli cheddar soup is a perfect example. It’s rich, cozy, and satisfying, yet thoughtfully made with low sodium choices. By using no salt added broth and carefully balancing the cheese, this soup delivers classic flavor while keeping sodium levels reasonable. It’s a great option for a comforting lunch or an easy dinner, especially when paired with low sodium bread, crackers, or a simple sandwich.
Unlike many heavy cream–based soups, this version uses a combination of milk and half & half to create a smooth texture without being overly rich. Fresh vegetables bring natural flavor and body, while sharp cheddar adds depth so you don’t need extra salt to make it taste good.
Broccoli Cheddar Soup
This soup is all about simplicity and balance. The ingredients are easy to find, and the method is straightforward, making it ideal even for beginner cooks. Everything comes together in one pot, and the result is a velvety soup with tender vegetables and just enough cheesy goodness in every spoonful.
What You’ll Need
To make this soup, you’ll rely on basic kitchen staples and fresh produce. Each ingredient plays an important role in building flavor naturally.
- Olive oil for sautéing
- Onion, finely diced for a savory base
- Flour to gently thicken the soup
- Half & half and milk for creaminess
- Chicken broth with no salt added
- Carrot for subtle sweetness and color
- Broccoli florets, chopped
- Sharp cheddar cheese, freshly shredded
Using sharp cheddar is key here—it provides more flavor than mild cheese, allowing you to use less while still getting that classic taste.
FAQ
Why Make Low Sodium Broccoli Cheddar Soup?
Broccoli cheddar soup is comforting, filling, and naturally satisfying. It’s an excellent way to enjoy vegetables in a form that feels indulgent but can still fit into a mindful eating plan. Preparing it with low sodium ingredients helps reduce overall salt intake while keeping the soup creamy and flavorful. Homemade soup also lets you avoid preservatives and excess sodium commonly found in packaged versions.
Substitutions
If you’re watching fat intake in addition to sodium, you can easily adjust the dairy. Replace some or all of the half & half with extra milk to lighten the soup while keeping it creamy.
For a vegetarian version, swap the chicken broth for no salt added vegetable broth. The soup will still be rich and satisfying, with the vegetables and cheese providing plenty of flavor.
You can also adjust the texture by blending more or less of the soup, depending on whether you prefer it completely smooth or with small vegetable pieces throughout.
Making Ahead / Storage
This soup is perfect for meal prep. It can be made ahead of time and reheated gently on the stove or in the microwave. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm slowly and stir well to maintain a smooth texture..
Other Low Sodium Recipes You’ll Love
If you enjoy this soup, there are plenty of other low sodium dishes that pair well with it or work beautifully on their own:
- Low sodium air fried turkey thighs
- Low sodium herb gravy
- Low sodium marinara sauce
- Low sodium hummus
Creamy Low Sodium Broccoli Cheddar Soup You’ll Want to Make Again
- Total Time: 45 min
Ingredients
2 tbsp olive oil
1/2 large onion, diced
2 tbsp all-purpose flour
1/2 cup half & half
1/2 cup milk
2 cups no salt added chicken broth
1 carrot, peeled and chopped
3 cups broccoli florets, chopped
1 cup sharp cheddar cheese, shredded
Instructions
- In a medium pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Sprinkle in the flour and stir to combine. Cook for a few minutes until it turns lightly golden.
- Slowly whisk in the half & half and milk until smooth. For a lighter version, you can replace the half & half with additional milk.
- Add the no salt added chicken broth and bring to a gentle simmer. Cook over low heat until slightly thickened, about 5–10 minutes.
- Stir in the chopped broccoli and carrot, then cook until the broccoli is tender, about 15–20 minutes.
- Puree the soup in a blender on low, leaving some small pieces of broccoli and carrot for texture. Alternatively, use an immersion blender directly in the pot.
- Stir in the shredded cheddar until fully melted. Serve warm.
Notes
- Nutritional information is an estimate and may vary depending on the brands of ingredients used.
- To make this soup vegetarian, use no salt added vegetable broth instead of chicken broth.
- For a lighter soup, reduce the amount of half & half and increase the milk proportionally.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 5 min
- Cook Time: 40 min
