Smooth Trader Joe’s Cheddar Broccoli Soup

If you ask me, a good broccoli cheddar soup is comfort food at its best.

This copycat version of Trader Joe’s popular soup makes a cozy meal that’s rich and satisfying. Tender broccoli florets swim in a creamy base loaded with two types of sharp cheddar cheese.

It starts with a classic roux made from butter and flour, then gets built up with aromatic vegetables and a mix of vegetable stock and half and half. A hint of cayenne pepper adds a little warmth without making it spicy.

It’s the kind of soup that tastes like it took hours but comes together in about 30 minutes, perfect for a weeknight dinner.

What Kind of Cheddar Should I Use?

This recipe calls for a mix of two different cheddars, and there’s a good reason for that. The Trader Joe’s Unexpected Cheddar (or Montamoré) brings a slightly nutty, aged flavor that gives the soup some depth, while the sharp cheddar adds that classic cheesy taste we all love in broccoli cheddar soup. If you can’t find the Unexpected Cheddar, don’t worry – you can use all sharp cheddar or even throw in some white cheddar for a different twist. Just make sure you’re shredding the cheese yourself from a block rather than buying pre-shredded, since the anti-caking agents in bagged cheese can make your soup grainy instead of smooth and creamy.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Trader Joe’s Unexpected Cheddar or Montamoré Cheddar: If you don’t shop at Trader Joe’s, try aged white cheddar, gruyère, or even parmesan for that same sharp, nutty flavor. Just make sure it’s a good quality cheese since it’s a star ingredient here.
• Sharp Cheddar: Medium cheddar works fine if that’s what you have, though the flavor won’t be quite as bold. You can also use all of one type of cheese instead of mixing two varieties.
• Half & Half: You can use whole milk for a lighter soup, or heavy cream if you want it extra rich. For a dairy-free version, try unsweetened cashew cream or full-fat coconut milk, though the flavor will be different.
• Vegetable Stock: Chicken stock works just as well here and adds a bit more depth. You can also use water with a bouillon cube if that’s all you have on hand.
• Frozen Broccoli: Fresh broccoli is great too – just steam or blanch it first until tender, then chop it up. You’ll need about 3-4 cups of florets.
• All-Purpose Flour: For a gluten-free option, use cornstarch (about 3-4 tablespoons mixed with cold water) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is too high, which can cause it to separate and become grainy instead of smooth – always turn the heat to low or even off before stirring in your cheddar.

Another common error is not cooking the flour long enough in step 3, which can leave you with a raw flour taste, so make sure to stir it for the full 3-4 minutes until it smells slightly nutty.

Don’t rush the simmering time in step 6, as this allows the soup to thicken properly and the flavors to develop, and if your soup seems too thick, you can always thin it out with a bit more stock or half & half at the end.

Finally, add the cheese gradually while stirring constantly to ensure it melts evenly and creates that creamy, restaurant-quality texture you’re looking for.

What to Serve With Cheddar Broccoli Soup?

A crusty bread bowl is my go-to for serving cheddar broccoli soup – you can eat the bowl after you finish the soup, which is always a win! If you don’t have bread bowls on hand, a simple baguette or sourdough roll works great for dipping and soaking up all that cheesy goodness. I also like pairing this soup with a light side salad dressed with lemon vinaigrette to balance out the richness, or you can serve it alongside roasted chicken or a turkey sandwich for a more filling meal. For an easy weeknight dinner, just add some crispy bacon bits on top of the soup and serve it with buttered crackers.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together. I love having this ready to go for quick lunches throughout the week.

Freeze: This soup freezes pretty well for up to 2 months. Let it cool completely first, then portion it into freezer-safe containers or bags. Just know that cream-based soups can sometimes separate a bit when frozen, but it usually comes back together when you reheat it.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often to prevent the cheese from getting grainy. You can also microwave individual portions, but use lower power and stir every minute or so. If it looks separated, just whisk it while heating and it should smooth out nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 120-130 g
• Carbohydrates: 110-120 g

Ingredients

• 6 tbsp unsalted butter (I like Kerrygold for richness)
• 1.5 tsp kosher salt
• 1/2 yellow onion (diced into 1/4-inch pieces)
• 2 celery stalks (diced into 1/4-inch pieces)
• 2 cups vegetable stock
• 2 cups half and half
• 1 large carrot (diced into 1/4-inch pieces)
• 5 tbsp all-purpose flour (I use King Arthur)
• pinch cayenne pepper (optional but adds nice depth)
• 16 oz frozen broccoli (florets about 1-2 inches)
• 4 oz sharp cheddar cheese (freshly grated for smoother melting)
• 0.5 tsp black pepper (freshly ground preferred)
• 4 oz extra sharp cheddar cheese (freshly grated)
• 0.25 tsp garlic powder

Step 1: Prepare Mise en Place and Start the Flavor Base

• 6 tbsp unsalted butter
• 1/2 yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 4 oz sharp cheddar cheese, freshly grated
• 4 oz extra sharp cheddar cheese, freshly grated

Dice the onion, celery, and carrot into uniform 1/4-inch pieces and set aside—this ensures even cooking and helps build a smooth, cohesive soup base.

Grate both the sharp cheddar and extra sharp cheddar cheese together and set aside in a separate bowl; freshly grated cheese melts much more smoothly than pre-shredded varieties because it lacks anti-caking agents.

Have your vegetable stock and half and half measured and ready.

Melt the butter in a large pot over medium heat, then add the diced onion, celery, and carrot.

Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant—this early cooking step begins breaking down the vegetables’ cell walls, which helps create a naturally thickened, silky soup.

Step 2: Build the Roux and Create the Soup Base

• 5 tbsp all-purpose flour
• 2 cups vegetable stock
• 2 cups half and half

Sprinkle the flour over the softened vegetables and stir constantly for 3-4 minutes.

This cooking step is crucial—it eliminates the raw flour taste and allows the flour to fully absorb the butter’s fat, which prevents lumps when you add the liquid.

The mixture will look paste-like and smell toasty when ready.

Slowly pour in the vegetable stock and half and half while stirring continuously to break up any lumps.

Keep stirring for 1-2 minutes until the mixture becomes smooth and uniform in color and texture.

Step 3: Season and Simmer the Base

• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp garlic powder
• pinch cayenne pepper

Add the kosher salt, black pepper, garlic powder, and cayenne pepper (if using).

I find that cayenne adds a subtle warmth and complexity that deepens the cheese flavor without making the soup spicy—just a pinch is perfect.

Stir well to distribute the seasonings evenly, then reduce heat to low and simmer for 10 minutes.

This gentle cooking allows the vegetables to fully soften and their flavors to meld into the base, creating a more developed, cohesive taste.

Step 4: Add Broccoli and Finish Cooking

• 16 oz frozen broccoli florets

Add the frozen broccoli florets directly to the pot—there’s no need to thaw them first, as they’ll cook perfectly in the simmering soup.

Stir to distribute the broccoli evenly throughout the base, then maintain a low simmer for 10 minutes until the broccoli is tender but still has a slight bite to it.

Cooking on low heat rather than high prevents the broccoli from becoming mushy and helps preserve its bright, fresh flavor.

Step 5: Melt in the Cheese and Finish

• grated cheddar cheese mixture from Step 1

Remove the pot from heat and add the grated cheddar cheese mixture from Step 1, stirring constantly until completely melted and incorporated.

The residual heat of the soup is usually enough to melt the cheese smoothly without scorching it—if you add cheese directly over active heat, it can become grainy and separated.

Taste the soup and adjust seasoning as needed: add a pinch more salt if it needs depth, or a touch more cayenne if you want slightly more warmth.

Serve hot.

Smooth Trader Joe's Cheddar Broccoli Soup

Delicious Smooth Trader Joe's Cheddar Broccoli Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

• 6 tbsp unsalted butter (I like Kerrygold for richness)
• 1.5 tsp kosher salt
• 1/2 yellow onion (diced into 1/4-inch pieces)
• 2 celery stalks (diced into 1/4-inch pieces)
• 2 cups vegetable stock
• 2 cups half and half
• 1 large carrot (diced into 1/4-inch pieces)
• 5 tbsp all-purpose flour (I use King Arthur)
• pinch cayenne pepper (optional but adds nice depth)
• 16 oz frozen broccoli (florets about 1-2 inches)
• 4 oz sharp cheddar cheese (freshly grated for smoother melting)
• 0.5 tsp black pepper (freshly ground preferred)
• 4 oz extra sharp cheddar cheese (freshly grated)
• 0.25 tsp garlic powder

Instructions

 

• Dice the onion, celery, and carrot into uniform 1/4-inch pieces and set aside—this ensures even cooking and helps build a smooth, cohesive soup base. Grate both the sharp cheddar and extra sharp cheddar cheese together and set aside in a separate bowl; freshly grated cheese melts much more smoothly than pre-shredded varieties because it lacks anti-caking agents. Have your vegetable stock and half and half measured and ready. Melt the butter in a large pot over medium heat, then add the diced onion, celery, and carrot. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant—this early cooking step begins breaking down the vegetables' cell walls, which helps create a naturally thickened, silky soup.
• Sprinkle the flour over the softened vegetables and stir constantly for 3-4 minutes. This cooking step is crucial—it eliminates the raw flour taste and allows the flour to fully absorb the butter's fat, which prevents lumps when you add the liquid. The mixture will look paste-like and smell toasty when ready. Slowly pour in the vegetable stock and half and half while stirring continuously to break up any lumps. Keep stirring for 1-2 minutes until the mixture becomes smooth and uniform in color and texture.
• Add the kosher salt, black pepper, garlic powder, and cayenne pepper (if using). I find that cayenne adds a subtle warmth and complexity that deepens the cheese flavor without making the soup spicy—just a pinch is perfect. Stir well to distribute the seasonings evenly, then reduce heat to low and simmer for 10 minutes. This gentle cooking allows the vegetables to fully soften and their flavors to meld into the base, creating a more developed, cohesive taste.
• Add the frozen broccoli florets directly to the pot—there's no need to thaw them first, as they'll cook perfectly in the simmering soup. Stir to distribute the broccoli evenly throughout the base, then maintain a low simmer for 10 minutes until the broccoli is tender but still has a slight bite to it. Cooking on low heat rather than high prevents the broccoli from becoming mushy and helps preserve its bright, fresh flavor.
• Remove the pot from heat and add the grated cheddar cheese mixture from Step 1, stirring constantly until completely melted and incorporated. The residual heat of the soup is usually enough to melt the cheese smoothly without scorching it—if you add cheese directly over active heat, it can become grainy and separated. Taste the soup and adjust seasoning as needed: add a pinch more salt if it needs depth, or a touch more cayenne if you want slightly more warmth. Serve hot.