Broccoli Cheddar Soup Pies

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Broccoli Cheddar Soup Pies: A Comfort Food Revelation

Craving a warm, comforting bite that’s both familiar and excitingly new? Look no further than our Broccoli Cheddar Soup Pies! These aren’t your average savory pies; they’re a delightful fusion of classic flavors and portable convenience.

Imagine the creamy, cheesy goodness of broccoli cheddar soup, perfectly captured within a flaky, golden-brown crust. That’s exactly what awaits you. We start with tender broccoli florets simmered in a rich, velvety cheddar cheese sauce, seasoned with just the right blend of herbs and spices to create a symphony of taste.

This luscious filling is then lovingly encased in a buttery, homemade pie crust that practically melts in your mouth. Each pie is baked to perfection, resulting in a warm, satisfying treat that’s perfect for a quick lunch, a comforting snack, or even a unique appetizer at your next gathering.

But what truly sets our Broccoli Cheddar Soup Pies apart is their versatility. They are a fantastic way to sneak in extra vegetables into your diet, disguised as a delicious, cheesy indulgence. Kid-friendly and adult-approved, these pies are guaranteed to be a crowd-pleaser.

Forget the spoon! These pies are perfectly portioned and easy to eat on the go. Whether you’re looking for a comforting pick-me-up on a chilly day or a fun twist on a classic favorite, our Broccoli Cheddar Soup Pies are the answer. Try them today and experience the ultimate in savory pie perfection!

Ingredients

Flakey Crust:1 cup fine almond flour8 tablespoons unsalted butter1 teaspoon xanthan gum1⁄8 teaspoon fine sea salt3-4 tablespoons ice-cold water1 large egg (to use as an egg-wash, not to add to the dough)Broccoli Cheddar Soup Filling:1 tablespoon butter or coconut oil1 medium yellow onion, peeled & minced1 1⁄2 teaspoons sea salt1 teaspoon black pepper2 medium garlic cloves, peeled & minced1 cup cremini mushrooms, sliced4 cups broccoli florets, chopped1 cup heavy whipping cream1⁄2 cup chicken stock1 cup shredded cheddar cheeseGarnish:Fresh thyme sprigs

Instructions

Prepare the crust:Unwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold.Remove from the freezer and slice in cubes.Add the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.Add ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle.Form into a bowl and place it in a bowl in the fridge until ready to roll out and use.When ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is 1⁄4” thick. Place it on a baking tray and keep it in the fridge until you are ready to use it in your broccoli cheddar soup pies.Prepare the broccoli cheddar soup filling:Add the tablespoon of butter or coconut oil to a large pot on the stove set to medium-low heat.Add minced onions and garlic and stir well to combine. When it has sauteed for about 5 minutes, season with sea salt and black pepper. Stir well.Add the sliced mushroom and saute for another 5 minutes.Add the broccoli florets and heavy whipping cream and chicken stock and saute until the broccoli has softened and the vegetable’s excess water has mostly evaporated. Stir in the shredded cheddar cheese until it’s melted. Turn off the heat and get ready to prepare your broccoli cheddar soup pies.Prepare your broccoli cheddar soup pies:Remove the pastry dough from the fridge and create 12 3×3” squares (6 squares will be the bottoms of the pastries and 6 will be the tops).Scoop large spoonfuls of the broccoli cheddar soup onto the 6 bottoms and cover them with the 6 top. Use your fingers to secure all of the edges, so that the soup filling is secure inside and not leaking out of the dough.Brush each pastry with a thin layer of egg wash.Place on a baking tray lined with parchment paper and bake in the oven until golden in color, about 12-15 minutes, keeping an eye on them so that they do not burn.Remove from the oven and let cook for a few minutes before garnishing with fresh thyme.Serve between 6, storing any leftovers in an airtight glass container in the fridge for up to 1 week.