Low Sodium Broccoli and Cheese Soup

Indulge in the comforting flavors of this Low Sodium Broccoli and Cheese Soup, a healthier twist on a classic favorite that doesn't sacrifice taste. Packed with tender broccoli florets, creamy low sodium milk, and rich shredded low sodium cheddar cheese, this recipe delivers a velvety texture and savory flavor without the excess salt. A touch of nutmeg and freshly ground black pepper adds warmth and depth, while simple ingredients like unsalted butter and low sodium broth keep it heart-healthy and guilt-free. Ready in just 40 minutes, this easy homemade soup is perfect for weeknight dinners or meal prep and pairs beautifully with crusty bread or a crisp garden salad. Enjoy a bowl of wholesome, cheesy goodness that’s as nutritious as it is delicious!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 cups Broccoli florets
• 2 tablespoons Unsalted butter
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 4 cups Low sodium chicken or vegetable broth
• 2 cups Low sodium milk
• 3 tablespoons All-purpose flour
• 2 cups Shredded low sodium cheddar cheese
• 0.5 teaspoons Ground black pepper
• 0.25 teaspoons Ground nutmeg

Directions

Step 1

Start by preparing the broccoli florets, ensuring they are washed and cut into bite-sized pieces.

Step 2

In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 3

Add the minced garlic to the pot and sauté for another minute until fragrant.

Step 4

Sprinkle the flour over the onion and garlic mixture and stir continuously for about 2 minutes to cook out the raw flour taste.

Step 5

Gradually whisk in the low sodium chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.

Step 6

Reduce the heat to a simmer and add the broccoli florets. Cover the pot and let the broccoli cook until tender, about 10 minutes.

Step 7

Once the broccoli is tender, pour in the low sodium milk and stir to combine.

Step 8

Using an immersion blender, blend the soup until smooth. Alternatively, carefully blend in batches using a countertop blender, then return the soup to the pot.

Step 9

Stir in the shredded low sodium cheddar cheese, mixing until fully melted and incorporated.

Step 10

Add the ground black pepper and nutmeg, stirring to combine. Taste and adjust seasoning as desired.

Step 11

Serve the soup hot, garnished with additional cheese or freshly ground black pepper if desired.

Nutrition Facts

Serving size	(2239.2g)

Amount per serving	% Daily Value*
Calories	1604.2

Total Fat 103.6g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 322.0mg	0%
Sodium 1436.5mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 35.6g
Protein 94.2g	0%

Vitamin D 288.0IU	0%
Calcium 2475.7mg	0%
Iron 7.2mg	0%
Potassium 1383.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 22.6%

Carbs: 21.4%