Low Sodium Creamy Cheese Soup

Indulge in the velvety satisfaction of this Low Sodium Creamy Cheese Soup, a lighter twist on a comfort food classic that doesn’t skimp on flavor. Perfectly balanced and brimming with wholesome ingredients, this soup features a medley of finely chopped vegetables, creamy milk and heavy cream, and rich, shredded low-sodium cheddar cheese, providing a luxurious texture without the excessive salt. A quick stovetop recipe that comes together in just 45 minutes, it’s thickened with a simple roux for a smooth, luscious consistency, while fresh chives add a pop of color and freshness to every bowl. Ideal for those watching their sodium intake, this hearty and wholesome dish makes the perfect appetizer or standalone meal on a chilly evening.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 whole small onion, finely chopped
• 2 whole celery stalks, finely chopped
• 1 whole carrot, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups low-sodium cheddar cheese, shredded
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, chopped (for garnish)

Directions

Step 1

In a large stockpot, melt the unsalted butter over medium heat.

Step 2

Add the chopped onion, celery, and carrot to the pot and sauté for about 5 minutes, until the vegetables are tender and the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 5

Gradually pour in the low-sodium chicken or vegetable broth, stirring constantly to ensure the mixture is smooth and free of lumps.

Step 6

Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken slightly.

Step 7

Reduce the heat to low and slowly stir in the milk and heavy cream. Allow the soup to heat through but do not bring it to a boil.

Step 8

Add the shredded low-sodium cheddar cheese to the pot in small batches, stirring continuously until all the cheese is completely melted and the soup is smooth.

Step 9

Season the soup with freshly ground black pepper according to your taste.

Step 10

Remove the pot from heat and use an immersion blender to blend the soup to a creamy consistency. Alternatively, carefully transfer the soup in batches to a countertop blender.

Step 11

Serve the soup hot, garnished with freshly chopped chives for added flavor and color.

Nutrition Facts

Serving size	(1950.7g)

Amount per serving	% Daily Value*
Calories	2258.2

Total Fat 186.5g	0%
Saturated Fat 114.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 571.3mg	0%
Sodium 1253.8mg	0%
Total Carbohydrate 59.1g	0%
Dietary Fiber 5.7g	0%
Total Sugars 20.2g
Protein 73.1g	0%

Vitamin D 155.4IU	0%
Calcium 2038.4mg	0%
Iron 3.3mg	0%
Potassium 1337.3mg	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: 76.0%

Protein: 13.2%

Carbs: 10.7%