Creamy Low Sodium Broccoli Cheddar Soup Recipe 

Soup season can feel challenging for anyone on a low sodium diet or watching their sodium intake because most prepared and canned soups are quite high in salt. While you can find low sodium options on the shelves, you can also make your own using low or no salt added ingredients. While cheddar cheese does contain sodium, we balanced it out by using no salt added broth and the soup ends up being relatively low in sodium compared to other options. 

broccoli cheddar soup

What You’ll Need

  • Olive oil
  • Onion
  • Flour
  • Half & half 
  • Milk
  • Chicken broth (no salt added)
  • Carrot
  • Broccoli florets
  • Sharp cheddar 


Why Make Low Sodium Broccoli Cheddar Soup?

If you’re looking for a creamy and hearty soup, broccoli cheddar is a great option. It gets you some veggies and it’s also just delicious. Low sodium ingredients help keep the total sodium content low. You can pair the soup with some low sodium crackers or a sandwich with low sodium ingredients. 


If you’re concerned about the fat content of this creamy soup, you can opt for less half and half and increase the amount of milk. 

You can make this soup vegetarian by using no salt added vegetable broth.

Making Ahead/Storage

You can easily make this ahead and reheat as needed. Store in the fridge for up to 3 days. 

Other Low Sodium Recipes You’ll Love 

Low Sodium Broccoli Cheddar Soup

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course, 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 5 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 15-20 minutes.
  • Puree the soup in a blender on low, allowing some larger flecks of carrot and broccoli to remain. Return to pot. Alternatively, you could keep the soup in the pot and blend with an immersion blender.
  • 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

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.