The BEST Salt-Free Cream of Broccoli Soup: An Simple and Flavorful Recipe

Many of us are trying to reduce sodium, whether by choice or for medical reasons. If you’ve ever tried cooking without salt, you know how challenging it can be to maintain flavor—especially in dishes like eggs and homemade soups. Store-bought low-sodium soups are often bland, expensive, and still contain some sodium. But I’ve cracked the code with this incredibly flavorful salt-free cream of broccoli soup! The combination of herbs, spices, and a touch of sour cream creates a delicious tang that makes you forget all about salt.

To boost the flavor and health benefits even further, I’ve added fresh ginger for a delightful zing. This gluten-free recipe uses a cornstarch for thickening (keeping it gluten-free!). In addition, my version minimizes fat with just one cup of half-and-half in five cups of water, and incorporates heart-healthy extra virgin olive oil and plenty of vegetables. It’s a game-changer for anyone on a sodium-restricted diet. And for those who aren’t, a pinch of salt and pepper at the end elevates it even further. This is a must-try for anyone seeking a truly satisfying salt-free soup.

How to Make Salt-Free Cream of Broccoli Soup

Ingredients:

1 (12-ounce) bag frozen broccoli florets, microwaved for 3 minutes to soften and then chopped
1 large onion, finely chopped
1 large clove garlic, finely minced
2 stalks of celery, chopped in small pieces
1 medium potato, grated
1 carrot, cut into small pices
1 cup of half-and-half
1 tablespoon of cornstarch
3 tablespoons of extra virgin olive oil
1 bay leaf
1 teaspoon of freshly grated ginger
½ teaspoon of cumin powder
1 teaspoon of coriander
½ teaspoons of black pepper
½ teaspoons of dried thyme leaves
½ teaspoons of curry power
sour cream to dollop on each serving
½ cups elbow macaroni
5 cups of water

Instructions:

1. Brown the onions, garlic, celery, and carrot in the extra virgin olive oil first until golden brown and vegetables in a heavy pot until somewhat tender.
2. Add the water,the potato, bay leaf, ginger, cumin, coriander, black pepper, thyme, curry power next and continue cooking until vegetables are tender.
3. Next, add the uncooked elbow macaroni and continue cooking until tender.
4. Now mix the cornstarch in the cup of half-and-half until well blended and free of lumps.
5. Add the milk mixture to the soup ingredients and heat through.
6. Serve with a generous dollop of sour cream when serving each bowl.
7. ENJOY!

Believe it or not, you can still enjoy the comfort of a hearty bowl of creamy sodium-free broccoli soup now that you have my recipe without putting up with pricey, canned soups that still may have sodium or going soup less. Share my recipe with family and friends and do come back to my blog for more!

You also may find it helpful to read my earlier post with eight tips for making salt-free soups.

Low-sodium soups from the store? Bland, expensive, and still not completely salt-free. That’s why I’m so excited to share this recipe for salt-free cream of broccoli soup. It’s truly the best I’ve ever made, packed with flavor thanks to a blend of herbs, spices, and a touch of sour cream for a delightful tang.

Course:

Dinner, Lunch, Soup

Cuisine:

American

Keyword:

broccoli soup, heart healthy recipes, low sodium recipes, salt free cream of broccoli soup

Author: Mary Balandiat

• 1
  12-ounce bag frozen broccoli florets, microwaved for 3 minutes to soften and then chopped
• 1
  large onion
  finely chopped
• 1
  large clove garlic
  finely minced
• 2
  stalks of celery
  chopped in small pieces
• 1
  medium potato
  grated
• 1
  carrot
  cut into small pices
• 1
  cup
  of half-and-half
• 1
  tablespoon
  of cornstarch
• 3
  tablespoons
  of extra virgin olive oil
• 1
  bay leaf
• 1
  teaspoon
  of freshly grated ginger
• ½
  teaspoon
  of cumin powder
• 1
  teaspoon
  of coriander
• ½
  teaspoons
  of black pepper
• ½
  teaspoons
  of dried thyme leaves
• ½
  teaspoons
  of curry power
• sour cream to dallop on each serving
• ½
  cups
  elbow macaroni
• 5
  cups
  of water

1. Brown the onions, garlic, celery, and carrot in the extra virgin olive oil first until golden brown and vegetables in a heavy pot until somewhat tender.

2. Add the water, the potato, bay leaf, ginger, cumin, coriander, black pepper, thyme, curry power next and continue cooking until vegetables are tender.

3. Next, add the uncooked elbow macaroni and continue cooking until tender.

4. Now mix the cornstarch in the cup of a half-and-half until well blended and free of lumps.

5. Add the milk mixture to the soup ingredients and heat through.

6. Serve with a generous dallop of sour cream when serving each bowl.

7. ENJOY!