Skinny Broccoli Cheddar Soup and Pretzel Bread Bowls by

Mom De Cuisine

I’m a big fan of soup-I love to make it and I love to eat it. My family, on the other hand just tolerates my soup obsession. An excellent, but healthy broccoli cheddar has been on my culinary bucket list.
Unfortunately I knew this was going to be a hard sell for the rest of my family. For my husband and son, there is no meat. It’s not a square meal without meat, according to them. For Madison, there is no rice or pasta. its not a square meal without rice or pasta, according to her. And for both kids, a bowl of cheese and vegetables (even if broccoli is there favorite veg) probably would look like a bowl of sh…. Well, you know what I mean. The cards were stacked against me.
But I always keep an ace in my back pocket. How could they say no to something that came in a bread bowl. A pretzel bread bowl for goodness sake!
Well, they could and they did. They ate the bowl, whined about the soup until I gave in. That’s fine though, because there was more for me and it was damn delicious.

Skinny Broccoli and Cheddar Soup
Skinny Broccoli Cheddar Soup Recipe

Serves 4-6
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Milk
Dietary Vegetarian
Meal type Appetizer, Bread, Lunch, Main Dish, Soup, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Casual Party, Formal Party, Halloween, Thanksgiving
Region American

Ingredients

  • 3 tablespoons Olive Oil
  • 1 Large Onion (diced)
  • 2 Medium Carrots (diced)
  • 3 tablespoons All Purpose Flour
  • 4 cups Chicken Stock
  • 3 cups Broccoli Florets (fresh or frozen)
  • 1/2 cup Fat Free Evaporated Milk
  • 1/2 tablespoon Dijon Mustard
  • 1 cup Extra Sharp Cheddar Cheese (shredded)
  • salt and pepper to taste

Directions

Broccoli Cheddar Soup
Step 1
Heat oil in a soup pot over medium-high heat. Add the onion and carrot and sauté 5-7 minutes, or until the vegetables soften and start to brown. Add the seasoning, and stir. Add flour and cook two minutes more. Slowly stir in the stock and bring to a simmer.
Step 2
Add broccoli to the soup. Cook until the broccoli is warmed through and begins to wilt. Puree the soup to desired consistency. 

Step 3
Add in milk, mustard and cheese, Cook until the cheese is melted. Serve in warm Pretzel Bowls.

Note

Pretzel Bowl recipe can be found here.

Skinny Broccoli and Cheddar Soup

Pretzel Bread Bowls Recipe

Serves 7
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Appetizer, Bread, Lunch, Side Dish, Snack, Soup
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Casual Party, Formal Party, Halloween, Thanksgiving

Ingredients

Dough

  • 1/2 cup Warm Water
  • 1 packet Active Dry Yeast
  • 1 tablespoon Sugar
  • 2 teaspoons Salt
  • 1/2 cups All Purpose Flour
  • 4 tablespoons Unsalted Butter (Melted)
  • Vegetable oil (to coat the dough)

Pretzel Bath

  • 2/3 cups Baking Soda
  • 10 cups water

Egg Wash

  • 1 Egg
  • 1 teaspoon Water

Pretzel Topper

  • Kosher Salt

Directions

Dough
Step 1
Combine the warm water, sugar, kosher salt in the bowl of a stand mixer. Pour the packet of yeast on top and allow the mixture to sit until it foams, about five minutes.
Step 2
Add the flour and butter and mix with the dough hook attachment on low speed until combined. Increase speed to medium and allow the dough to kneed until it is smooth, elastic and pulls away from the side of the bowl.
Step 3
Remove the dough from the bowl, oil the outside of the ball well. Return to bowl and cover the bowl tightly with plastic wrap. Allow the dough to double, about one hour.

Pretzel Bowls
Step 4
Turn dough out onto an oiled work surface. Divide into seven pieces and roll into a ball.

Pretzel Bath
Step 5
Heat oven to 450 degrees. Bring water and baking soda to a boil.
Step 6
Gently add dough balls into the boiling water. Cook for 30 seconds and remove with a slotted spoon onto a parchment lined baking sheet.

Pretzel Bowls
Step 7
Brush pretzel tops with egg wash and sprinkle with salt. Bake for 10-15 minutes, or until the bowls are browned and the bread is cooked through.
Step 8
To assemble the bowls, cut off the top of the pretzel. Using a spoon, scoop out the flesh. Laddle soup into bowls as desired.

Note

These pair perfectly with my broccoli cheddar soup and roasted tomato soup!

The written and photographic in this article are reference and redaction from http://momdecuisine.net/2014/10/22/skinny-broccoli-cheddar-soup-homemade-pretzel-bowl/