If you’re craving a warm, hearty meal that’s both satisfying and simple to prepare, this recipe is calling your name. Few dishes deliver the comforting nostalgia of a classic broccoli cheddar soup, but this version takes it up a notch.
The addition of seasoned pretzels makes it irresistible, adding a delightful crunch that will make this your new favorite comfort food.
The Perfect Winter Meal
This easy broccoli cheddar soup is the ultimate comfort food for chilly days. Its creamy texture and bold, cheesy flavor are enhanced by the earthiness of fresh broccoli.
The seasoned pretzels add a layer of complexity, turning a simple soup into a gourmet delight. This recipe is ideal for anyone looking to whip up a quick yet impressive meal that satisfies the whole family.
The best part? It’s made with basic, wholesome ingredients that are easy to find, making it a go-to recipe for busy weeknights or relaxed weekends. With minimal prep time, it’s a food option that’s as practical as it is delicious.
Why Seasoned Pretzels Are Amazing
Seasoned pretzels are the unsung heroes of this dish. They bring a salty, savory crunch that perfectly complements the creamy richness of the soup.
If you’ve never tried adding pretzels to a dish like this, prepare to be amazed. You can even make the pretzels ahead of time and store them, making this recipe even easier to pull together on busy days.
Easy Modifications for All Diets
This recipe is flexible, allowing you to adjust it for various dietary preferences:
- Vegan: Swap out the cheese for a plant-based alternative and use almond or oat milk instead of whole milk.
- Gluten-Free: Use gluten-free pretzels and a gluten-free flour blend to keep the soup creamy without compromising texture.
- Low-Carb: Skip the pretzels entirely or replace them with roasted seeds or nuts for a low-carb crunch.
No matter how you tweak it, the result will be a comforting bowl of soup that feels like a hug in a bowl.
Serving Suggestions & Tips
To make this recipe even more satisfying, serve it alongside a crisp Mediterranean-inspired salad or some crusty bread for dipping.
Garnish each bowl with freshly chopped thyme and an extra sprinkle of sharp cheddar for an elevated touch. This will enhance the presentation and intensify the flavors, giving the soup a gourmet feel without the extra effort.
If you’re into meal prepping, this soup stores beautifully. Prepare a large batch, and enjoy it throughout the week. Simply reheat on the stove or in the microwave, adding a splash of milk to maintain the creamy consistency.
Why This Easy Recipe Is a Must-Try
This broccoli cheddar soup with seasoned pretzels isn’t just a recipe; it’s an experience. It combines the classic flavors you know and love with a modern twist that’s sure to impress anyone at the table.
Whether you’re cooking for your family or hosting friends, this dish is guaranteed to be a hit.
So why wait? Gather your ingredients and give this easy recipe a try. It’s more than just food—it’s a bowl full of comfort and joy.
Easy Broccoli Cheddar Soup with Seasoned Pretzels Recipe
Equipment
- Blender or immersion blender
- Large saucepan
- Baking sheet
Ingredients
Broccoli Cheddar Soup:
- ¼ cup extra-virgin olive oil
- 1 medium yellow onion diced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 cups broccoli florets
- 2 bay leaves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cayenne pepper
- Kosher salt and freshly ground pepper to taste
- 3 to 4 cups shredded sharp cheddar cheese plus extra for serving
- 2 tablespoons fresh thyme leaves plus more for serving
Seasoned Pretzels:
- 3 cups broken large pretzel rods
- 4 tablespoons salted butter melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon everything bagel spice or store-bought blend
- 1 teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
Instructions
Prepare the Soup:
- Heat olive oil in a large saucepan over medium heat. Add diced onion and cook, stirring until fragrant, about 5 minutes.
- Whisk in the flour and cook for about 2 minutes until golden. Gradually whisk in 2 cups of water, then the milk.
- Add broccoli, bay leaves, nutmeg, cayenne, salt, and pepper. Simmer for about 15 minutes, or until the broccoli is tender.
- Remove from heat, discard the bay leaves, and use a blender or immersion blender to blend until mostly smooth, leaving some texture.
Finish the Soup:
- Return the soup to the stovetop on low heat. Stir in cheddar cheese and thyme until the cheese is melted and the soup is creamy, about 5-10 minutes.
- Divide soup among six bowls.
Make the Seasoned Pretzels:
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, toss pretzels with melted butter, Worcestershire sauce, everything bagel spice, pepper, and paprika until evenly coated.
- Spread pretzels on the baking sheet and bake for 20 minutes, turning halfway through.
Assemble and Serve:
- Top each bowl of soup with seasoned pretzels, additional cheddar, and fresh thyme as desired.
Notes
- Store leftover soup in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
- Seasoned pretzels can be stored in an airtight container at room temperature for up to 3 days.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.