Low sodium broccoli cheese soup
This slow cooker low sodium broccoli cheese soup makes a small, comforting bowl with gentle flavors and soft texture. It uses low sodium vegetable broth and Greek yogurt for creaminess without heavy cream, and the recipe is written for 1 to 2 servings with simple seasoning ideas to boost flavor without adding salt.
This recipe is convenient when you cook for one or two. A small slow cooker or a covered small saucepan works well so you do not need to run a full size pot, the steps are simple, and cleanup is minimal.
The soup is soft by design. You can leave small broccoli pieces for a chunkier bowl or puree it until velvety for easier swallowing. The flavors are gentle and easy on the stomach.
Ingredients You’ll Need
- 1 small head broccoli, about 2 cups chopped florets or 2 cups frozen broccoli florets
- 1 cup low sodium vegetable broth
- 1 cup lowfat milk or unsweetened plant milk
- 1/3 to 1/2 cup plain Greek yogurt at room temperature
- 3/4 cup mild cheddar, shredded, about 75 grams
- 1 small onion, finely chopped or 2 tablespoons chopped shallot
- 1 small garlic clove, minced or 1/4 teaspoon garlic powder
- 1 teaspoon olive oil or 1 tablespoon butter
- 1 teaspoon cornstarch mixed with 1 tablespoon cold milk for optional thickening
- 1/2 teaspoon lemon juice to taste
- 1/4 teaspoon black pepper, pinch of nutmeg, pinch of smoked paprika or paprika optional
- Fresh parsley or chives for garnish optional
You can serve this creamy soup with a small piece of soft bread, mashed potatoes, or a scoop of cooked rice if you like.
Step-by-Step Recipe
- Optional quick saute: Warm the olive oil or butter in a small skillet over medium. Sauté the chopped onion until soft about 3 to 4 minutes then add garlic and cook 30 seconds. Transfer to the slow cooker or set aside for the stovetop method.
- Slow cooker method: Add broccoli, low sodium vegetable broth, and milk to the slow cooker. Cover and cook on low 3 to 4 hours or on high 1.5 to 2 hours until broccoli is very tender. For a very small slow cooker check earlier to avoid overcooking.
- Stovetop quick method: In a medium saucepan combine broccoli, broth, and milk. Bring to a gentle simmer, cover, and cook 12 to 15 minutes until broccoli is tender.
- For a smoother texture use an immersion blender right in the slow cooker or saucepan and blend until you reach the texture you prefer. For a chunkier bowl skip full blending and leave small pieces.
- Turn off the heat then stir in the Greek yogurt and shredded cheddar a little at a time until melted and smooth. If you want thicker soup whisk in the cornstarch slurry and warm gently until the soup thickens. Do not boil after adding yogurt to avoid curdling.
- Finish with lemon juice, black pepper, and a pinch of nutmeg or smoked paprika. Taste and adjust seasonings and serve warm with a sprinkle of chopped parsley or chives.
Tips and Easy Variations
Texture and chewing
- For easier chewing chop broccoli smaller before cooking.
- Use an immersion blender after cooking for a silky texture.
- Leave small florets if you prefer a chunkier soup.
Flavor and low sodium swaps
- Use lemon juice, garlic, and onion powder to boost flavor without salt.
- Add a pinch of smoked paprika or a small amount of nutritional yeast for depth.
- Reduce broth or use water and extra herbs if you need very low sodium.
Dietary and speed options
- Vegan option: use unsweetened plant milk, dairy free shredded cheese, and silken tofu for creaminess.
- Faster option: use frozen broccoli and a covered saucepan for 15 to 20 minutes.
- To keep it lighter use lowfat milk and Greek yogurt instead of cream.
Flavor boosters without salt
- Lemon juice and extra garlic for brightness
- Onion powder and roasted garlic for savory notes
- Smoked paprika or nutritional yeast for umami depth
Storage and Leftovers
Fridge
Refrigerate leftovers in a sealed container for up to 3 days.
Freezer
Cool fully and freeze without the Greek yogurt for better texture; add fresh yogurt when reheating. Freeze up to 2 months.
Reheating
Reheat gently on the stove over low heat and stir in a splash of milk if the soup seems too thick. Do not boil after adding yogurt.
Conclusion
Try this low sodium broccoli cheese soup for a simple, gentle, small portion meal that is easy to make and easy to enjoy. The slow cooker option gives you hands off convenience while the stovetop method provides a quick bowl in under 20 minutes.
The blending and seasoning tips let you tailor the texture and flavor without adding salt, and simple swaps make it suitable for dairy free or lighter diets.
FAQ
Can I use frozen broccoli?▶
Yes. Frozen florets work well and often cook faster. Reduce slow cooker time slightly and check for tenderness, or use the stovetop for a faster finish.
Will the Greek yogurt curdle?▶
Stir the yogurt in off the heat and warm gently. Do not boil after adding yogurt to avoid curdling and to keep a smooth texture.
