Cheese Soup and Pretzel Rolls

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Eating Cheese Soup and Sister Schubert’s Soft Pretzel Rolls made me feel like I was in Canada.

Not the real Canada.  The Disney version in EPCOT.  They have a restaurant there called Le Cellier that serves cheese soup and pretzel bread.  So yummy!

This recipe is not exactly like the Disney soup, but it is very good and easy to make.  And the Pretzel Rolls are super easy.  Just pop them in the oven to warm for a few minutes.

My kids were so excited to have the rolls again.  They’d been asking me to serve them since we’d had Reuben Sliders on Pretzel Rolls a few weeks ago.  The rolls are crusty on the outside, but the inside is soft and tender.  The flavor is like soft pretzels.  They’re a perfect compliment to any soup, but I think they go especially well with cheese soup.

Here’s what you’ll need for the soup: 

Cheese Soup and Pretzel Rolls

Serving size: 8

  • 2 cans chicken broth
  • ½ cup diced carrot
  • ½ cup diced celery
  • ¼ cup butter
  • ½ cup diced onion
  • ½ cup flour
  • 4 cups milk
  • 1 cup Velveeta, cut in small cubes
  • 8 slices American cheese
  • salt and pepper, to taste
  1. Pour the broth into a large soup pot. Add carrots and celery and bring to a boil. Turn down and simmer till veggies are tender.
  2. In another pan, melt the butter and cook onion over medium heat.
  3. Whisk in flour and cook for a minute or two. Add milk, cooking till smooth and thickened.
  4. Add milk mixture to broth.
  5. Stir in cheese and cook till melted.
  6. Season with salt and pepper.

Have you ever tried Sister Schubert’s Pretzel Rolls?

I was one of eight bloggers selected by Sister Schubert’s Homemade Rolls to review their products. I have been compensated for my time commitment to the program as well as my writing about my experience. I have also been provided products for review. However, my opinions are entirely my own and I have not been paid to publish positive comments.

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  1. This sounds scrumptious. I am new to your blog so I’ve taken some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll defintely be back. I hope you have a great day. Blessings…Mary

  2. Awesome photos AND recipes! They are just so inviting on this cold/rainy/sleet-ffilled day in Ohio. MMMM! I will be making this soup very soon. So happy you shared! (Have I ever told you my maiden name is King? I love to tease my hubby that I had to humble myself to get married…I went from a King to a Baker. =)

  3. I was looking for a (new) cheese soup recipe. I’m adding this to next week’s menu. We will try the rolls, too. Thanks for sharing!

  4. I make soups twice a week but I just end up making the same old things. I had never thought of making a cheese soup but I might just give this one a go. Thanks!

  5. Jillian Roberson says:

    I’m going to adapt this into a Broccoli Cheese Soup… thanks for the great idea! I love all your recipes and find them extremely easy (and affordable) to make! I tell all of my friends about your site!

  6. This soup looks so good. Will be making very soon. One question….what size cans of chicken broth? Thanks for your help.

  7. Looks yummy


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