Low Sodium Broccoli Cheese Soup Recipe

This creamy, velvety Low Sodium Broccoli Cheese Soup Recipe is made with fresh broccoli and unsalted butter, ready in 40 minutes. The rich broth transforms as the freshly grated cheese melts in, turning the vibrant green florets into a thick bowl. I always look forward to making this on chilly evenings.

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• Low Sodium French Onion Soup Recipe
• Low Sodium Taco Soup Recipe
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Why This Classic Works

Broccoli cheese soup is notoriously high in salt, but tweaking the dairy makes all the difference. I use Swiss cheese along with sharp cheddar because Swiss naturally contains less sodium.

My first attempt lacked depth without the usual heavy salt. I quickly learned that adding a pinch of dry mustard and fresh garlic replaces that missing punch instantly.

Low Sodium Broccoli Cheese Soup Recipe Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups low sodium chicken broth
• 2 cups whole milk
• 4 cups fresh broccoli florets, chopped small
• 1 cup shredded carrots
• 1/2 tsp dry mustard powder
• 1/2 tsp black pepper
• 4 oz sharp cheddar cheese, freshly grated
• 4 oz Swiss cheese, freshly grated

How To Make Low Sodium Broccoli Cheese Soup Recipe

1. Saute the aromatics: Melt the unsalted butter in a large pot over medium heat, then cook the diced onion for 4 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
2. Create the roux: Sprinkle the flour over the onions and stir continuously for 1 to 2 minutes to cook off the raw flour taste.
3. Build the liquid base: Slowly whisk in the low sodium broth and milk until completely smooth, then stir in the mustard powder and black pepper.
4. Simmer the vegetables: Add the chopped broccoli and shredded carrots to the pot. Bring the liquid to a gentle simmer, cover, and cook for 15 minutes until the vegetables are fork-tender.
5. Melt the cheese: Remove the pot from the heat. Gradually stir in the freshly grated cheddar and Swiss cheeses a handful at a time until thoroughly melted and creamy.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt and often hide sneaky sodium.
• Chop broccoli finely: Smaller pieces cook faster and ensure you get broccoli in every single bite without needing to blend the soup.
• Never boil the cheese: Adding cheese to a boiling pot causes the proteins to separate, leaving you with a grainy texture.

What To Serve With Low Sodium Broccoli Cheese Soup

A slice of crusty, unsalted homemade bread is ideal for dipping into the creamy base. A crisp side salad with a lemon vinaigrette also cuts through the richness beautifully.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk if it becomes too thick. Freezing is not recommended as the dairy tends to separate when thawed.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well and does not need to be thawed first. Just add a few extra minutes to the simmering time.

How can I make this soup thicker?

If you prefer a thicker consistency, mash some of the tender broccoli against the side of the pot. You can also use an immersion blender briefly before adding the cheese.

Why did my soup turn out grainy?

Grainy soup happens if the heat is too high when you add the dairy. Always remove the pot from the heat before stirring in the cheese.

Nutrition

• Calories: 310 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 65 mg
• Sodium: 180 mg
• Total Carbohydrate: 15 g
• Protein: 16 g

Try More Recipes:

• Low FODMAP Chicken Broccoli Rice Casserole Recipe
• Low FODMAP White Rice Recipe
• Low FODMAP Chicken And Rice Soup Recipe