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Roasted Broccoli-Cheese Soup
Ingredients
  • 1 pound (454g) fresh broccoli florets
  • 2 tablespoons olive oil, divided
  • ⅔ cup (88g) onion, finely chopped
  • 2 ½ cups (591ml) low-sodium vegetable broth
  • ⅓ cup (44g) all-purpose flour
  • 2 cups (473ml) 1% reduced-fat milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 6 ounces (170g) reduced-fat extra-sharp cheddar cheese
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