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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Step 2
Place broccoli evenly over pan and drizzle 2 tablespoons olive oil over top. Sprinkle 2 teaspoons kosher salt and 1 teaspoon black pepper and toss broccoli until evenly coated. Roast for 15-20 minutes or until tips of broccoli starts to blacken. Remove from oven and set aside.
Step 3
Melt 2 tablespoons butter and with 1 tablespoon olive oil in a large stockpot. Sauté onion until translucent. Add minced garlic and sauté until fragrant, about 1 minute.
Step 4
Whisk in flour until well combined. Add chicken broth, and thyme. Bring to a low boil then reduce heat to a simmer. Add half-and-half and stir until well blended.
Step 5
Add Parmesan cheese, then slowly add cheddar cheese, ⅓ at a time, stirring to melt into the soup.
Step 6
Stir in broccoli florets, then cover partially for 15-20 minutes. Stir again just prior to serving.
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