Low Sodium Broccoli and Cheese Soup
Cozy up with a comforting bowl of **Low Sodium Broccoli and Cheese Soup**, a heart-healthy twist on the classic favorite. This creamy, velvety soup is loaded with the natural goodness of fresh broccoli and the rich flavor of low sodium cheddar cheese, all while keeping sodium levels in check. Made with unsalted butter, low sodium broth, and milk, this recipe strikes the perfect balance between indulgence and mindful eating. The addition of a pinch of nutmeg and freshly ground black pepper elevates the flavors, while the quick prep and cook time make it perfect for busy weeknights. Whether you're watching your sodium intake or simply craving a delicious, wholesome meal, this soup is a must-try! Serve it with a side of crusty whole-grain bread or a fresh green salad for a complete, nourishing meal.
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Recipe Information
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
Instructions
Start by preparing the broccoli florets, ensuring they are washed and cut into bite-sized pieces.
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir continuously for about 2 minutes to cook out the raw flour taste.
Gradually whisk in the low sodium chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the broccoli florets. Cover the pot and let the broccoli cook until tender, about 10 minutes.
Once the broccoli is tender, pour in the low sodium milk and stir to combine.
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.
Stir in the shredded low sodium cheddar cheese, mixing until fully melted and incorporated.
Add the ground black pepper and nutmeg, stirring to combine. Taste and adjust seasoning as desired.
Serve the soup hot, garnished with additional cheese or freshly ground black pepper if desired.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 35.6 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2476 mg | 190% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1384 mg | 29% | |
*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.
