Low Sodium Broccoli Cheddar Soup

Course: Main Course, Soup, Soups and Stews
Cuisine: American
Condition: Low Sodium
Servings: 4 servings


  • 2 tbsp olive oil
  • 1/2 onion large, diced
  • 2 tbsp flour
  • 1/2 cup half and half
  • 1/2 cup milk
  • 2 cups chicken broth no salt added
  • 1 carrot peeled and chopped
  • 3 cups broccoli florets chopped
  • 1 cup sharp cheddar shredded


  • In a medium pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
  • Add flour and stir. Let cook for a few minutes until golden, about 4 minutes. Whisk in half and half and milk slowly until smooth. For a lower fat option, replace the half and half with milk, if desired.
  • Add chicken broth and bring to a simmer. Cook over low heat until thickened.
  • Add broccoli and carrot to the pot and cook until broccoli is soft, about 20 minutes.
  • Puree the soup in a blender on low, allowing some larger flecks of carrot and broccoli to remain. Return to pot. Add cheese and stir until melted. Serve immediately.


Please note: nutrition facts are an estimate and may contain errors. 


Carbohydrates: 15g | Protein: 14g | Fat: 22g | Sodium: 252mg | Potassium: 497mg | Fiber: 3g

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