Kicking Broccoli Cheddar Soup
- thelosogal
- Oct 12
- 3 min read
1​Say Hello to Flavor: Your New Favorite Low Sodium Broccoli Cheddar Soup!
​Are you on the hunt for low sodium recipes that don't skimp on taste? Do you miss the creamy comfort of classic dishes but need to watch your salt intake? We hear you! Navigating a heart-healthy diet and finding truly delicious, low sodium meals can be a challenge. But guess what? We’ve got a game-changer for you today: my new Kickin' Broccoli Cheddar Soup!
​Forget bland and boring! And half the sodium kf Panera's version. I’ve reimagined a family favorite, transforming it into a vibrant, flavorful, and incredibly satisfying low sodium soup that will make your taste buds sing.
​Why You’ll Love This Low Sodium Soup Recipe:
​Packed with Flavor, Not Salt: i’ve strategically used ingredients like pungent Dijon mustard, a kick of sriracha, earthy turmeric, and smoky paprika to build incredible depth without relying on excessive sodium. This means a healthy low sodium soup experience that's anything but dull.
​Creamy & Comforting: Thanks to half and half and sharp Cheddar cheese, you still get that rich, velvety texture you crave. This is the ultimate comfort food low sodium style!
​Veggie-Loaded Goodness: With plenty of fresh broccoli, carrots, and celery, you're loading up on essential nutrients and fiber. It’s a fantastic low sodium vegetable soup option!
​Easy to Make: This simple low sodium recipe comes together in under an hour, making it perfect for busy weeknights or a cozy weekend lunch.
​Heart-Healthy Choice: Designed with your well-being in mind, this soup supports a low sodium lifestyle and contributes to a hypertension-friendly diet.
​What Makes My Kickin' Broccoli Cheddar Soup Different?
​Traditional broccoli cheddar soups often rely on salty broths, processed cheeses, and generous seasoning with salt. I’ve flipped the script!
​Instead of high-sodium chicken broth, I opt for unsalted chicken broth (a must-have for any low sodium pantry!). My recipe maximizes the natural flavors of fresh vegetables and uses a careful blend of spices to create a memorable profile. The Dijon mustard and sriracha are not just for heat; they provide an acidic brightness and umami that tricks your palate into feeling satisfied without needing extra salt.
​If you’re managing high blood pressure, seeking recipes for kidney disease, or simply striving for a low sodium diet, this soup is about to become your new best friend. It’s proof that delicious low sodium meals are not only possible but incredibly easy to achieve.
​Ready to Cook?
​Get ready to warm up with a bowl of pure, less guilty deliciousness. This lower sodium broccoli cheese soup is waiting to become a staple in your kitchen.
This serves 8 with 300 calories and 430mg of sodium
Ingredients
​2 tablespoons unsalted butter
​½ onion, chopped
​¼ cup all-purpose flour
​2 cups half and half
​2 cups unsalted chicken broth
​1 lb coarsely chopped broccoli florets
​1 cup matchstick-cut carrots
​3 stalks celery, thinly sliced
​2 cups shredded sharp Cheddar cheese (reduce the sodium further and replace half this cheese with Swiss cheese.)
​1 tablespoon Dijon mustard
​1 tablespoon sriracha
​¼ teaspoon turmeric
​½ teaspoon paprika
F​reshly ground black pepper (to taste)
Ground Sumac to taste (adds brightness)
​Instructions
​Sauté the Aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, sliced celery, and matchstick carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften but not brown.
​Make the Roux: Sprinkle the all-purpose flour over the vegetables. Stir constantly for about 1 minute. This creates a roux, which will thicken your soup.
​Season the Soup: Turn off the heat. Stir in the Dijon mustard, sriracha, turmeric, and paprika. Mix well to combine all the spices.
​Create the Base: Gradually whisk in the unsalted chicken broth until smooth, making sure there are no lumps. Then, pour in the half and half. Bring the soup to a gentle simmer, stirring occasionally.
​Add the Broccoli: Stir in the coarsely chopped broccoli florets. Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the broccoli and other vegetables are tender.
​Tip: If you prefer a thicker soup, let it simmer uncovered for the last 5 minutes.
​Finishing Touches: Season with pepper and sumac to taste. Sumac is my secret ingredient, it adds acidity and brightness like vinegar or lime juice, with an earthy flavor that pairs well in this recipe. I used ​½ a teaspoon.
​Melt the Cheese: Add the shredded sharp Cheddar cheese to the pot, a little at a time, stirring until each batch is fully melted and incorporated before adding the next. This helps prevent the cheese from clumping or separating.
​Serve immediately with crusty bread or a side salad.