Easy Broccoli Cheddar Soup with Seasoned Pretzels Recipe
This easy broccoli cheddar soup is a comforting and nostalgic dish, perfect for cozy meals at home. Paired with seasoned pretzel "croutons," it’s a quick, flavorful recipe that’s sure to delight any food lover.
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.
Tried this recipe?Let us know how it was!