Broccoli cheddar soup with seasoned pretzels from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 94) by Tieghan Gerard

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Notes about this recipe

  • SirenChef on January 27, 2022

    Agreed with averthingcooks - this was good but not significantly better than other recipes. The bonus was it was very easy. I did need to add a great deal of salt; maybe my sharp cheddar wasn't sharp enough?

  • averythingcooks on November 18, 2020

    This soup is good but not better than at least 3 other broc & cheese soups that I make in rotation. Also I bailed at just under 3 cups of cheese (it calls for up to 4!). That seemed excessive and really it was just getting thicker & thicker (ie past my preferred texture) without getting much more flavour (and yes - I used a good sharp cheddar). I used an idea from another favourite and added some dashes of Lea & Perrins and a splash of sherry ...these additions did add a blast of needed flavour. I did not make the seasoned pretzels as this soup is destined for the freezer - I’m sure they are good but I judge all soups before embellishments etc are added. And this one is really just okay.

  • Jviney on December 16, 2019

    This was very good - the seasoned pretzel croutons set it apart, don't skip them!

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