Place the stock, milk and garlic in a large pot and bring to a boil over high heat.
Add in the broccoli, onion and potatoes. Bring to a simmer, place the lid on, and then turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
Remove the pot from the stove. Puree using a stick blender or food processor, until smooth.
Add in the cheesea handful at a time, stirring after each addition until cheese is mostly melted. Season with salt and pepper.
To serve, ladle soup into bowls. Garnish with cream and top with extra grated cheese, if desired.
You’ve seen the Green Goddess Salad, how about a Green Goddess Soup! Packed with green veggies for a soup that’s tasty and nutritious! This recipe was made in collaboration with our friend Chef Tom Walton!
When the weather cools down, there’s nothing better than a warm bowl of soup. And it doesn’t get more classic than a roasted tomato soup (with a cheese toasty on the side!) Both kids and parents will love this dish.