Is broccoli soup high in sodium? A comprehensive guide to store-bought vs. homemade

November 3, 2025 •

4 min read

Did you know that some canned soups can contain over 800mg of sodium per serving? The answer to 'Is broccoli soup high in sodium?' depends entirely on its source, with store-bought options often packing an unexpected amount of salt that can impact your health goals.

Quick Summary

Canned and restaurant broccoli soups are typically high in sodium due to added salt and processed ingredients. In contrast, homemade versions can be made low-sodium by controlling ingredients like broth and cheese.

Key Points

Source Matters: Broccoli soup's sodium level depends entirely on whether it's homemade, canned, or from a restaurant. Premade options are typically much higher.
Hidden Sodium Sources: High-sodium broths, processed cheese, and added salt are the main culprits for the elevated salt content in pre-made soups.
Control Your Ingredients: Making soup from scratch gives you complete control over the sodium by allowing you to choose low-sodium broth, unsalted butter, and less cheese.
Flavor Naturally: Enhance flavor with fresh herbs, spices, and acid (like lemon juice) instead of relying on high quantities of salt.
Dilute and Balance: If you accidentally over-salt a homemade soup, adding water, low-sodium broth, or dairy can dilute the salty taste. A squeeze of lemon juice can also balance it.
Read Labels Carefully: Always check the nutrition facts for sodium content on canned soups, as a single can often contains multiple servings.

The Sodium Surprise in Store-Bought and Restaurant Soups

When you grab a can of broccoli soup from the grocery store or order a bowl at a restaurant, you might be surprised by its sodium content. Food manufacturers and restaurants add sodium as a flavor enhancer and preservative, often in significant quantities. While the nutritious vegetable itself is low in sodium, the other components of the soup quickly drive the level up.

For example, popular restaurant broccoli cheddar soups can contain thousands of milligrams of sodium per bowl, sometimes exceeding the American Heart Association’s ideal daily limit of 1,500mg. Many canned versions are not far behind, with some packing 700-800mg of sodium per serving, and most cans containing two or more servings. This is why people on low-sodium diets find these pre-made options particularly challenging.

Common High-Sodium Culprits in Pre-made Soups

Canned Broth: Regular, off-the-shelf chicken or vegetable broth is a primary source of high sodium in many recipes. Even with the emergence of "low sodium" broth options, some still contain more salt than you might expect.
Processed Cheese: In creamy versions like broccoli cheddar soup, processed and American cheeses are often used for their smooth melting properties. These cheeses contain a significant amount of sodium.
Salt as Flavor Enhancer: Soups are often heavily seasoned with salt to create a richer, more robust flavor profile, especially for products with an extended shelf life.
Other Additives: Ingredients like bouillon powder can also significantly increase the salt level in pre-packaged soups.

How to Control Sodium in Homemade Broccoli Soup

The most effective way to manage your sodium intake from broccoli soup is to make it at home from scratch. This allows you to hand-pick every ingredient and eliminate unnecessary salt. Here is a step-by-step guide to creating a delicious and healthy low-sodium version.

Building a Flavorful, Low-Sodium Base

Start with Unsalted Ingredients: Begin by sautéing aromatics like onions, garlic, and celery in unsalted butter or olive oil. Roasting vegetables beforehand can also bring out their natural sweetness, reducing the need for added salt.
Use Low-Sodium Broth: Choose a "low sodium" or "no salt added" vegetable or chicken broth. These are now widely available and provide a great flavor foundation without the added sodium.
Enhance with Herbs and Spices: Rely on fresh herbs like thyme, parsley, and basil to add depth and complexity. Spices such as black pepper, mustard powder, and a hint of nutmeg can also create a rich flavor without needing extra salt.
Add a Splash of Acid: A squeeze of lemon juice or a dash of vinegar at the end of cooking can brighten the flavors and trick your palate into perceiving more saltiness.

Creamy Texture and Cheesiness Without Excess Sodium

To achieve a creamy, cheesy texture without overloading on sodium, consider these substitutions:

Use Low-Fat or Plant-Based Dairy: Instead of heavy cream, use low-fat milk, half-and-half, or a non-dairy alternative like unsweetened oat or almond milk to create creaminess.
Control the Cheese: When making a broccoli cheddar soup, use a strong, sharp cheddar. This allows you to use less cheese overall while still getting a potent flavor. Add it at the very end with the heat off to prevent curdling.
Potato Puree: For a naturally creamy and thick soup, add a peeled and sliced potato to the broth and blend it into the soup base. The starch from the potato will thicken the soup without added fat or sodium.

A Comparison: Homemade vs. Canned Broccoli Soup


Feature	Homemade Broccoli Soup	Canned/Restaurant Broccoli Soup
Sodium Content	Highly controllable, can be very low.	Often very high, frequently exceeding daily limits.
Ingredients	Fresh broccoli, low-sodium broth, natural dairy, and fresh herbs.	Processed ingredients, high-sodium broths, and processed cheese.
Flavor	Fresh, vibrant, and customizable using herbs and spices.	Can taste artificial or one-dimensional due to preservatives.
Nutritional Value	Higher in fiber and vitamins, lower in sodium and saturated fat.	Can be low in vitamins due to processing, higher in sodium.
Additives	Generally none, unless added by the cook.	Often contains preservatives and thickeners like refined flour or cornstarch.

The Verdict: How to Enjoy Healthy Broccoli Soup

So, is broccoli soup high in sodium? The answer is a clear "it depends," but homemade is the undisputed winner for controlling sodium intake. By using low-sodium broth, unsalted ingredients, and relying on fresh herbs and a touch of acid for flavor, you can create a bowl of creamy, delicious broccoli soup that is both healthy and satisfying. This approach allows you to enjoy the nutritional benefits of broccoli without the adverse health effects of excessive salt. For those on a restricted diet, opting to make soup from scratch is the safest and most delicious choice.

For more information on healthy eating and low-sodium diets, resources like the National Kidney Foundation provide valuable guidance.

Frequently Asked Questions

Yes, many popular restaurant versions of broccoli cheddar soup are exceptionally high in sodium, with some containing over a day's worth of recommended salt in a single bowl.

A great low-sodium alternative is to use 'no salt added' broth or to make your own chicken or vegetable stock from scratch. This gives you complete control over the sodium content.

You can achieve a creamy texture by pureeing cooked potatoes or using low-fat milk, half-and-half, or a dairy-free alternative like unsweetened oat or coconut milk.

Adding a potato is a common trick, but it primarily works by absorbing the salty liquid and thickening the soup. The most effective way to reduce actual sodium content is to dilute the soup by adding more low-sodium liquid.

Yes, you can absolutely use frozen broccoli. It works just as well as fresh broccoli and can save on prep time.

Broccoli itself is beneficial for circulation and can help reduce blood pressure. However, for those managing high blood pressure, it's crucial to make sure the soup is low in sodium, which is best achieved with a homemade recipe.

Canned soups are almost always significantly higher in sodium than homemade versions. The homemade option gives you full control, while canned options often contain thousands of milligrams of salt for flavor and preservation.