Broccoli Cheddar Soup
This soup is ridiculously good, but to be honest, the real star of the show are the seasoned pretzels!
INGREDIENTS
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 tsp freshly grated nutmeg
¼ tsp ground cayenne pepper
Salt & freshly ground pepper
3 to 4 cups shredded sharp cheddar cheese, plus more for serving
2 Tbsp fresh thyme leaves, plus more for serving
Seasoned Pretzels (recipe follows)
DIRECTIONS
In a large saucepan, heat the olive oil over medium heat. When the oil shimmers, add the onion and cook, stirring, until fragrant, about 5 minutes. Whisk in the flour and cook until golden, about 2 minutes, and then gradually whisk in 2 cups of water, then the milk. Stir in the broccoli, bay leaves, nutmeg, cayenne, salt, and pepper. Simmer until the broccoli is tender, about 15 minutes. Remove the pot from the heat and let the mixture cool slightly.
Remove and discard the bay leaves. Transfer the soup to a blender or use an immersion blender and pulse until combined but still chunky, about 1 minute.
Return the soup to the stove over low heat. Stir in the cheese and thyme and cook until the cheese has melted and the soup is creamy, 5 to 10 minutes.
Divide the soup among six bowls. Top each with more cheddar, fresh thyme, and seasoned pretzels.
SEASONED PRETZELS
3 cups broken large pretzel rods
4 Tbsp salted butter, melted
1 Tbsp Worcestershire sauce
1 Tbsp Everything Bagel Spice or store-bought blend
1 tsp freshly ground pepper
½ tsp smoked paprika
DIRECTIONS
Preheat the oven to 325°F. Line a baking sheet with parchment.
In a large bowl, combine the pretzels, butter, Worcestershire sauce, everything bagel spice, pepper, and paprika. Toss well, making sure the pretzels are evenly coated.
Spread the pretzels in an even layer on the prepared baking sheet and bake until fragrant and toasted, about 20 minutes, turning them halfway through.
Store at room temperature in an airtight container for up to 3 days.