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–+ servings

Low Sodium Broccoli Cheddar Soup

Course Main Course, Soups and Stews
Cuisine American
Condition Low Sodium
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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