Roasted Zucchini Soup

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2 pounds zucchini, cut into 1-inch chunks

1 large sweet onion, such as Vidalia or Maui, cut into 1-inch chunks

1 to 2 tablespoons olive oil


Freshly ground black pepper

4 cups low-sodium or homemade chicken broth (may substitute vegetable broth)

2 to 3 tablespoons freshly grated Parmesan cheese, plus a few shavings for optional garnish

A handful of basil leaves, rolled tightly, then cut into thin strips (chiffonade)

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