A creamy, puréed soup made with roasted broccoli, onion, leek, and garlic, topped with cheese cracker sandwiches made with keto crackers and cream cheese.
1: Preheat your oven to 425°F.
2: Cut the broccoli florets and stems, keeping them separate.
3: Place the florets on a parchment-lined baking tray, spray with olive oil, and season with sea salt and pepper. Roast for 20 minutes until slightly charred.
4: Meanwhile, heat a large pot over medium heat and add olive oil.
5: Add chopped onions and cook for about 5 minutes until they start to brown.
6: Stir in the chopped leeks (reserve some for topping) and cook until they start to brown.
7: Add in the garlic, chopped broccoli stems, sumac, and oregano. Toss to coat.
8: Lower heat and add in the bone broth. Let simmer for about 20 minutes until the broccoli stems are soft.
9: Add in half the roasted broccoli and shredded cheese to the pot.
10: Remove the pot from heat and blend the soup until smooth (using a blender or immersion blender).
11: For cheese cracker sammies, spread cream cheese on one cracker and sandwich with another. Repeat for desired number of croutons.
12: Top the creamy soup with additional roasted broccoli, sautéed leeks, shredded cheese, and chives.
