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Healthy Broccoli Cheddar Soup Recipe Without Restaurant Sodium Easy and Low Sodium

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A cozy, creamy broccoli cheddar soup that is flavorful and comforting without the overwhelming saltiness of restaurant versions. Made with fresh broccoli, sharp cheddar, and low-sodium broth for a healthy, satisfying meal.

Ingredients

Scale
  • 4 cups fresh broccoli florets, chopped into bite-sized pieces (or thawed frozen broccoli)
  • 2 cups shredded sharp cheddar cheese (preferably aged)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups whole milk or 2% milk (or unsweetened almond milk for dairy-free)
  • 2 tablespoons olive oil or butter
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh thyme or parsley (optional)

Instructions

  1. Prep the Vegetables (10 minutes): Wash and chop broccoli into bite-sized florets. Dice onion and carrots finely, and mince garlic.
  2. Sauté the Aromatics (5 minutes): Heat 2 tablespoons butter or olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and carrots, stirring occasionally until softened and translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant, without browning.
  3. Make the Roux (3 minutes): Sprinkle 3 tablespoons flour over the softened veggies, stirring constantly to coat evenly. Cook for 2-3 minutes until nutty aroma develops and raw flour taste disappears.
  4. Add Broth and Simmer (15 minutes): Slowly whisk in 4 cups low-sodium broth to avoid lumps. Bring to a gentle boil, then reduce heat and add broccoli florets. Simmer uncovered for 12-15 minutes until broccoli is tender but still bright green.
  5. Blend Part of the Soup (2-3 minutes): Use an immersion blender to puree about half the soup in the pot for creamy texture while leaving some broccoli chunks. Alternatively, blend half in a regular blender and stir back in.
  6. Add Milk and Cheese (5 minutes): Lower heat to medium-low. Stir in 2 cups milk, warming gently without boiling. Gradually add 2 cups shredded sharp cheddar cheese, stirring constantly until melted and smooth. Add nutmeg, black pepper, and fresh herbs if using. Taste and adjust seasoning; no extra salt needed.
  7. Final Touches (2 minutes): Let soup sit on low heat for 1-2 minutes to meld flavors. If too thick, loosen with a splash of broth or milk. Serve hot.

Notes

Do not rush the roux step to avoid raw flour taste. Keep heat low when adding milk to prevent curdling. Use sharper cheddar for more flavor with less cheese. Blend only half the soup for texture contrast. If soup is too salty from broth, add water or unsalted milk to balance. Fresh broccoli should remain vibrant green, not grayish, indicating perfect cooking time.

Nutrition

Keywords: broccoli cheddar soup, low sodium soup, healthy soup, creamy broccoli soup, easy broccoli cheddar soup, low salt soup, comfort food, homemade soup

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