Winter Warm-Up: Cozy Pretzel Soups for Cold Nights

When the temperatures drop, there’s no better way to stay warm than with a comforting bowl of soup paired with soft pretzels. From rich and creamy to hearty and spicy, these recipes combine the magic of soups and soft pretzels to create the ultimate winter meals. Plus, each recipe includes easy-to-follow instructions, so you can bring the warmth of pretzel soups to your table tonight.

Broccoli Cheddar Soup with Pretzel Dippers

This creamy, cheesy broccoli soup is a winter classic, made even better with warm, chewy soft pretzel dippers. Perfect for a cozy family dinner or a simple weeknight meal, this recipe is as satisfying as it is delicious.

Ingredients

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups chicken or vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1 bag Plum Creek soft pretzel sticks, warmed

Instructions

1. Melt butter in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Stir in broccoli and broth. Bring to a boil, then reduce heat and simmer for 10 minutes until broccoli is tender.
3. Use an immersion blender to puree the soup to your desired consistency (smooth or chunky).
4. Stir in milk and shredded cheese, cooking until the cheese is melted. Season with salt and pepper to taste.
5. Serve hot with warmed pretzel sticks for dipping.

Hearty Pretzel and Sausage Stew

This robust sausage stew, brimming with vegetables and bold flavors, pairs perfectly with soft pretzels for dipping. It’s a filling dish that’s perfect for cold nights.

Ingredients

• 1 lb sausage (your choice: smoked, Italian, or kielbasa), sliced
• 1 tbsp olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups beef or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup diced potatoes
• 1 tsp thyme
• Salt and pepper to taste
• 1 bag Plum Creek soft pretzel bites, warmed

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage slices and cook until browned. Remove and set aside.
2. Add carrots, celery, onion, and garlic to the pot. Sauté until vegetables are softened.
3. Stir in broth, diced tomatoes, potatoes, and thyme. Return the sausage to the pot.
4. Bring to a boil, then reduce heat and simmer for 20-30 minutes until potatoes are tender. Season with salt and pepper.
5. Serve with warmed pretzel bites for dipping or tearing.

Creamy Potato Soup with Pretzel Croutons

This silky potato soup gets a delicious upgrade with pretzel croutons for extra flavor and crunch. It’s a fun twist on a classic winter favorite.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 box Plum Creek soft pretzels, cubed
• 1 tbsp olive oil
• 1 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Toss pretzel cubes with olive oil and garlic powder. Spread on a baking sheet and bake for 8-10 minutes, until golden and crisp.
2. In a large pot, combine potatoes, onion, garlic, and broth. Bring to a boil and simmer for 15 minutes, or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper.
4. Serve hot, topped with pretzel croutons.