Broccoli Bites and Tomato Soup

These delicious little low-carb broccoli bites are great to dip in soup! Especially tomato soup. I revised both recipes.

Ingredients

Chopped broccoli (About 3 cups)

3 Eggs

1 cup crushed French’s Fried Onions (I used about a cup and a 1/2)

1 1/2 cups 2% Sharp Cheddar Cheese (I used dairy-free and soy-free Daiya cheddar) 

Salt & Pepper

Olive oil spray

Directions

1. Pre-heat oven to 375 degrees

2. Mix all ingredients well, adding salt and pepper

3.  Line Cookie sheet with parchment paper or tin foil and spray with olive oil spray

 4. Using your hands form the mixture into balls and bake for 20-30 minutes until crispy

Ingredients

2 Tbsp of olive oil 
½ medium onion
3 cloves of garlic 
2 cans crushed tomatoes (I used Italian style)
1 Tbsp chicken stock
3 cups water 

1/2 cup of almond milk (you can use any milk)
½ Tbps of brown sugar 
pepper

Directions

1. Dice the onion and chop the garlic then cook in a pot over medium heat with olive oil for about 2 minutes
2. Add the cans of tomatoes, the chicken stock, water, and almond milk. Stir to combine well

3. Add some black pepper and the brown sugar 
4. Allow the soup to simmer over medium heat for 15-20 minutes, stirring occasionally

5. At this point, you can either serve the soup as is (very chunky) or puree it in a regular blender, but be careful. (I blended it so it would only be slightly chunky.)