Tender broccoli florets and sharp cheddar cheese encased in a buttery, flakey almond flour pastry make these broccoli cheddar soup pies a clever, handheld alternative to the traditional bowl. By reducing the soup into a thick, concentrated filling, each bite delivers a concentrated hit of sautéed aromatics, garlic, and earthy cremini mushrooms that stays perfectly contained within the crust.

These savory pockets rely on a simple, low-carb dough that bakes up golden and crisp, offering a satisfying crunch that contrasts beautifully with the molten, creamy center. The addition of fresh thyme provides an herbaceous finish that cuts through the richness of the cheese, balancing the overall profile of the dish.

Ideal for a casual lunch or a hearty afternoon snack, these pastries are designed to be prepped ahead and pulled from the fridge when hunger strikes. Because the crust holds its integrity so well, they serve just as easily as a warm bite on the go as they do plated with a crisp side salad for a more substantial midday meal.

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If you love the comfort of a warm bowl of broccoli cheddar soup, these portable pies offer a creative way to enjoy those classic flavors. For those days when you prefer the traditional liquid version, our savory broccoli parmesan soup highlights the vegetable's earthiness, while this velvety cheddar broccoli bowl is the ultimate weeknight staple for cheese lovers.

Key Ingredients

Almond flour: Forms the base of the flakey gluten-free pastry crust.
Broccoli florets: Provides the primary vegetable filling and signature texture for the pies.
Cheddar cheese: Melts into the filling to create the creamy, savory cheddar flavor profile.
Heavy whipping cream: Thickens the broccoli filling into a rich, decadent soup consistency.
Cremini mushrooms: Adds earthy depth and savory complexity to the vegetable filling mixture.
Fresh thyme: Used as a fragrant garnish to brighten the finished pastry pies.

More Cozy Broccoli and Comfort Soups

Autumn broccoli soup is an excellent choice if you want to highlight seasonal produce in a silky, comforting base.
For a classic pub-style experience, this rich broccoli cheese soup matches the heartiness found in our handheld pies.
If you are looking for a unique texture variation, our traditional orzo soup provides a satisfying, broth-based alternative to creamier dishes.

Broccoli Cheddar Soup Pies

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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.

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