Low Sodium Broccoli Cheese Soup

Just about everyone loves broccoli-cheddar soup. It may be more of a Midwestern American type of dish, but those who try it come to enjoy it. This is a low sodium Keto soup recipe, which means the ingredients chosen might be a little different from what you normally see go into a broccoli-cheddar soup. A few substitutions have been made to reduce sodium, and you’ll be directed in the recipe when to add salt to taste if desired. Expect a thick, creamy, cheesy soup with bites of green broccoli. Nothing says “comfort food” quite like this soup!

What is mascarpone cheese?

Mascarpone cheese is creamy, smooth, and velvety. It’s also very buttery. Some compare it to cream cheese, and that’s what it’s substituting for in this recipe. However, the two types of cream-style cheese have two very different flavors. Mascarpone also has less sodium than cream cheese, which is why it’s used in the recipe.

Should I use a low sodium Keto recipe?

If you’ve been directed to follow a low sodium diet at the direction of a doctor, this recipe may help you. Just check the nutritional information below the recipe to make sure it fits your needs.

Using raw broccoli instead of frozen

Using thawed broccoli florets from frozen will make your time in the kitchen much shorter. However, if you have raw broccoli on hand, you’ll need to boil the broccoli in whole, large florets. Boil the broccoli until it’s tender, then flash-chill it in an ice bath. Once the broccoli is cool, you can dice it for soup.

Net Carbs

7.4 g
Fiber

3 g
Total Carbs

10.4 g
Protein

27.1 g
Fats

85.3 g

899 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Broccoli Frozen Unprepared

6 oz
Butter, unsalted

4 tbsp
Garlic

2 tsp, chopped
Heavy cream

0.5 cup
Almond milk

1 cup
Mascarpone

0.25 cup
Cheddar cheese

0.5 cup, shredded
Swiss cheese

1 cup, shredded
Onion powder

0.13 tsp
Cumin, ground

0.25 tsp

Step 1

Drain THAWED broccoli from frozen before dicing it into fine pieces. Remember the broccoli is going into a soup, so you want smaller chopped pieces. Set the broccoli aside in a bowl for later.
Step 2

Melt butter in a soup pot over low heat. Add garlic and simmer it in the butter until it becomes fragrant. Then, pour heavy cream and almond milk into the pot. Stir and bring the pot to a simmer.
Step 3

Whisk mascarpone cheese into the soup until it dissolves. Add all the diced broccoli to your soup pot. Bring the pot back to a simmer and cook the broccoli in the broth for about 5 minutes.
Step 4

Reduce the heat just enough so the soup stops simmering but it’s still hot. Whisk in cheddar cheese, swiss cheese, onion powder, and cumin until the cheeses melt. Let the soup bubble until it thickens slightly more without overheating it. Salt and pepper the soup to taste before serving.