Low Sodium Creamy Cheese Soup
Indulge in the comforting goodness of this **Low Sodium Creamy Cheese Soup**, a lighter take on a favorite classic. Perfectly balancing rich and velvety textures with a touch of hearty vegetables, this soup is crafted with low-sodium cheddar cheese, aromatic garlic, and a delicate blend of milk and cream. Sautéed onion, celery, and carrots provide a flavorful base, while an optional blitz with an immersion blender creates a luxuriously smooth finish. Ideal for anyone looking to enjoy a cheesy, creamy soup without the extra salt, this recipe makes a wholesome and satisfying meal in just 45 minutes. Garnish with freshly chopped chives for a burst of color and freshness. Perfect as a cozy appetizer or paired with crusty bread for a nourishing main course!
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Recipe Information
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)
Instructions
In a large stockpot, melt the unsalted butter over medium heat.
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.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the low-sodium chicken or vegetable broth, stirring constantly to ensure the mixture is smooth and free of lumps.
Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken slightly.
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.
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.
Season the soup with freshly ground black pepper according to your taste.
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.
Serve the soup hot, garnished with freshly chopped chives for added flavor and color.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 20.2 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2038 mg | 157% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1337 mg | 28% | |
*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.
