Broccoli-Cheese Soup (adapted from Cooking Light September 2013)
3 cups unsalted vegetable broth
1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
1 cup diced yellow onion
1/2 cup chopped carrot
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup half-and-half
4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
1/4 cup fresh flat-leaf parsley leaves
Combine first 6 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes or until broccoli is tender.
Pour soup into a blender. Blend until smooth.
Return soup to pan. Stir in half-and-half and 2 ounces cheese.
Top evenly with remaining cheese and parsley.
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