Homemade Low Sodium Broccoli Cheddar Soup

I’ll be honest—I used to think low-sodium soup meant low flavor. My husband was put on a low-sodium diet last year, and I was convinced our soup nights were doomed. Turns out, I was totally wrong.

The secret to making low-sodium broccoli cheddar soup that actually tastes good is pretty simple: you’ve got to let the real ingredients do the talking. Sharp cheddar has tons of flavor on its own, so you don’t need to dump in salt to make it taste like something. And when you use low-sodium chicken broth instead of the regular stuff, you’re still getting all that savory, cozy soup flavor—you’re just not getting the 800+ milligrams of sodium per cup that comes with it.

This recipe has become my go-to on chilly evenings when we want something warm and comforting without the salt overload. It’s creamy, cheesy, and ready in about 30 minutes.

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What Kind of Cheddar Should I Use?

For this soup, sharp cheddar is your best bet because it packs more flavor punch, which means you won’t miss the salt as much. You can use pre-shredded cheese if you’re short on time, but I’d recommend shredding a block of cheese yourself since pre-shredded varieties often contain anti-caking agents that can make your soup a bit grainy. If you want even more flavor, extra sharp cheddar works great too, or you could mix in a bit of white cheddar for a slightly different taste. Just make sure to shred the cheese before you start cooking so it melts smoothly into your soup without clumping.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options that work well:

• Half and half: You can use heavy cream for a richer soup or whole milk for a lighter version. If you go with all milk, the soup will be a bit thinner but still tasty.
• Chicken broth: Vegetable broth works great if you want to keep it vegetarian. Just make sure to use a no-salt-added version to keep the sodium low.
• Sharp cheddar: Mild cheddar, Gruyere, or Monterey Jack all melt nicely in this soup. You could also try a mix of cheeses for more depth. Just avoid pre-shredded cheese if possible since it contains anti-caking agents that can make the soup grainy.
• Flour: For a gluten-free option, cornstarch works well as a thickener. Use 1 tablespoon mixed with a bit of cold water instead of the 2 tablespoons of flour.
• Broccoli florets: Frozen broccoli is totally fine here and saves prep time. You can also add cauliflower florets alongside the broccoli for variety.
• Olive oil: Butter adds nice flavor if you prefer it over olive oil. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli cheddar soup is adding the cheese while the soup is still boiling, which causes it to separate and become grainy instead of smooth and creamy – always remove the pot from heat and let it cool for a minute or two before stirring in your cheddar.

Another common error is overcooking the broccoli, which turns it mushy and gives the soup a dull, grayish color instead of a nice green hue, so keep an eye on the timer and test the broccoli with a fork around the 15-minute mark.

Don’t rush the flour cooking step after adding it to the onions, as those full 5 minutes are needed to cook out the raw flour taste that can ruin your soup’s flavor.

For extra creaminess without adding sodium, try blending only half the soup and leaving the rest chunky, which gives you a thicker texture while still showing off those tender vegetables.

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What to Serve With Broccoli Cheddar Soup?

This soup is hearty enough to be a meal on its own, but I love serving it with a warm crusty roll or some homemade biscuits for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cheddar and cream. If you want to make it more filling, try adding some rotisserie chicken on top or serving it in a bread bowl for the full cozy experience. For a lighter option, some whole grain crackers or sliced apple and celery sticks on the side add a nice crunch that pairs well with the creamy soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this soup for up to 2 months, but keep in mind that dairy-based soups sometimes separate a bit when thawed. To help prevent this, let it cool completely before freezing in portion-sized containers or freezer bags.

Reheat: Warm it up gently on the stovetop over low heat, stirring often to keep the cheese from separating. If you’re using the microwave, heat it in 30-second intervals on medium power and give it a good stir between each round. Add a splash of milk or broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 28-34 g
• Fat: 38-46 g
• Carbohydrates: 38-46 g

Ingredients

• 1 carrot (peeled and diced into 1/4-inch pieces)
• 1 cup sharp cheddar cheese (shredded, freshly grated preferred)
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil (I use extra virgin for better flavor)
• 1 large onion (diced into 1/2-inch pieces)
• 1/2 cup milk (whole milk for creamier texture)
• 2 tbsp flour (all-purpose works best)
• 1/2 cup half and half (cold, straight from refrigerator)
• 3 cups broccoli florets (cut into bite-sized pieces, about 1-1.5 inches)

Step 1: Prepare Mise en Place

• 1 carrot
• 1 large onion
• 3 cups broccoli florets
• 1 cup sharp cheddar cheese

Peel and dice the carrot into 1/4-inch pieces, dice the onion into 1/2-inch pieces, and cut the broccoli florets into bite-sized pieces about 1-1.5 inches.

Shred the cheddar cheese (freshly grated cheese melts much more smoothly than pre-shredded).

Have the milk and half and half measured and ready.

This prep work ensures smooth cooking without interruptions.

Step 2: Build the Flavor Base with Aromatics

• 2 tbsp olive oil
• 1 large onion
• 1 carrot

Heat the olive oil in a large pot over medium heat.

Once shimmering, add the diced onion and carrot.

Sauté for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.

This develops the foundational flavors of the soup through gentle caramelization.

Step 3: Create the Roux for Body and Richness

• 2 tbsp flour

Sprinkle the flour over the softened vegetables and stir constantly for 5 minutes over medium heat.

This cooking step cooks out the raw flour taste and creates a roux that will thicken the soup and give it a creamy, luxurious texture.

The flour will toast slightly and darken, which builds deeper flavor.

Step 4: Build the Creamy Base

• 1/2 cup milk
• 1/2 cup half and half
• 2 cups low-sodium chicken broth

Pour in the cold milk and half and half, stirring constantly to prevent lumps from forming.

The cold dairy helps the roux thicken evenly.

Continue stirring for 2-3 minutes until the mixture is smooth and begins to thicken.

Then add the low-sodium chicken broth, stirring well to incorporate.

I find that adding the cold dairy first prevents lumps much better than mixing everything at once.

Step 5: Cook the Vegetables Until Tender

• 3 cups broccoli florets
• creamy broth mixture from Step 4

Add the broccoli florets to the pot and bring the soup to a gentle simmer over medium heat.

Cook for 15-20 minutes, stirring occasionally, until the broccoli is completely tender and the soup has thickened to your desired consistency.

The vegetables will break down slightly, naturally thickening the soup while infusing it with their flavor.

Step 6: Blend and Finish with Cheese

• 1 cup sharp cheddar cheese
• cooked soup from Step 5

For a creamier, more refined texture, blend the soup using an immersion blender directly in the pot, pulsing until you reach your preferred consistency—I like to leave it slightly chunky with some vegetable pieces for texture.

Alternatively, carefully transfer the soup in batches to a blender if you prefer a completely smooth soup.

Remove from heat and stir in the freshly shredded cheddar cheese until completely melted and incorporated, about 1-2 minutes.

The residual heat will melt the cheese smoothly without breaking the sauce.

Homemade Low Sodium Broccoli Cheddar Soup

Delicious Homemade Low Sodium Broccoli Cheddar Soup recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 650 kcal

Ingredients

  

• 1 carrot (peeled and diced into 1/4-inch pieces)
• 1 cup sharp cheddar cheese (shredded, freshly grated preferred)
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil (I use extra virgin for better flavor)
• 1 large onion (diced into 1/2-inch pieces)
• 1/2 cup milk (whole milk for creamier texture)
• 2 tbsp flour (all-purpose works best)
• 1/2 cup half and half (cold, straight from refrigerator)
• 3 cups broccoli florets (cut into bite-sized pieces, about 1-1.5 inches)

Instructions

 

• Peel and dice the carrot into 1/4-inch pieces, dice the onion into 1/2-inch pieces, and cut the broccoli florets into bite-sized pieces about 1-1.5 inches. Shred the cheddar cheese (freshly grated cheese melts much more smoothly than pre-shredded). Have the milk and half and half measured and ready. This prep work ensures smooth cooking without interruptions.
• Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and carrot. Sauté for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. This develops the foundational flavors of the soup through gentle caramelization.
• Sprinkle the flour over the softened vegetables and stir constantly for 5 minutes over medium heat. This cooking step cooks out the raw flour taste and creates a roux that will thicken the soup and give it a creamy, luxurious texture. The flour will toast slightly and darken, which builds deeper flavor.
• Pour in the cold milk and half and half, stirring constantly to prevent lumps from forming. The cold dairy helps the roux thicken evenly. Continue stirring for 2-3 minutes until the mixture is smooth and begins to thicken. Then add the low-sodium chicken broth, stirring well to incorporate. I find that adding the cold dairy first prevents lumps much better than mixing everything at once.
• Add the broccoli florets to the pot and bring the soup to a gentle simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the broccoli is completely tender and the soup has thickened to your desired consistency. The vegetables will break down slightly, naturally thickening the soup while infusing it with their flavor.
• For a creamier, more refined texture, blend the soup using an immersion blender directly in the pot, pulsing until you reach your preferred consistency—I like to leave it slightly chunky with some vegetable pieces for texture. Alternatively, carefully transfer the soup in batches to a blender if you prefer a completely smooth soup. Remove from heat and stir in the freshly shredded cheddar cheese until completely melted and incorporated, about 1-2 minutes. The residual heat will melt the cheese smoothly without breaking the sauce.