Broccoli Chedder Soup

This easy broccoli Cheddar soup takes very little time to make, my family loved it and it makes a great lunch soup to serve with half a sandwich or a salad.


1/4 cup whole wheat pastry flour

2 Tbls. extra virgin olive oil

4 cups, low sodium and low fat chicken broth

1 Lb. frozen broccoli, thawed and chopped

4 cups shredded chedder cheese

1 to 2 tea. garlic powder, to taste

salt and pepper to taste

pan spray Feel free to use either fresh or frozen broccoli in this dish.


In frying pan put oil and heat but not so that it smokes. Slowly start whisking flour, a little at a time until smooth and bubbly. Be sure to whisk well. Slowly whisk in chicken broth a little at a time keeping all smooth and bubbly. When all chicken broth is mix in, remove from heat.

Pour mixture into prepared crock pot (spray first with pan spray)

add broccoli.

Cook on low, covered, for 4 to 6 hours.

When cooked add cheese 1 cup at a time being sure thoroughly melted before you add the next cup. Mix thoroughly after each cup of cheese.

When done stir in salt/pepper and garlic to taste.

This recipe is from: 

From Paleo Diet Cookbook

Nutritional Information (Per Serving)

Servings 6

Calories 168

Total Fat 13 g

Saturated Fat 7 g

Trans Fat 0 g

Cholesterol 35 mg

Sodium 241 mg

Carbohydrate 4 g

Fiber 1 g

Sugars 1 g

Protein 10 g

› Broccoli Chedder Soup