Add the soup to an oven safe baking dish (that holds 2-3 cups). Remove 5 tablespoons of broth.
In a small bowl, stir together 1 tablespoon of broth and cornstarch. Add back to the soup. (Discard or eat the remaining 4 tablespoons of broth). Season soup if desired.
In a small bowl, mix together almond flour, cold butter, and apple cider vinegar. Try not to overmix, just make sure everything is incorporated.
Press crust mixture thin pieces and place over the soup.
Put on a baking sheet and bake for 30 minutes at 400*F. Turn the heat to 450*F and bake another 15-20 minutes. Enjoy!