broccoli cheddar soup with seasoned pretzels

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, heat oil over medium heat. When the oil shimmers, add onion and cook until fragrant. 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, pepper. Simmer until the broccoli is tender, about 15 minutes. Remove the pot from the heat and let the mixture cool slightly.

Step 2

Remove and discard the bay leaves. Transfer the soup to a blender or use an immersion blender and pulse until combined but still chunky.

Step 3

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.

Step 4

Divide the soup among six bowls. Top each with more cheddar, fresh thyme, and seasoned pretzels.

Step 5

preheat the oven to 350 and line a baking sheet with parchment paper.

Step 6

In a large bowl, combine the pretzels, butter, Worcestershire sauce, everything but the bagel seasoning, pepper, and paprika. Toss well, making sure the pretzels are evenly coated.

Step 7

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.

Step 8

Store at room temperature in an airtight container for up to 3 days.