Broccoli-Edamame Soup With Jumbo Goat Cheese Croutons

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2 tsp. olive oil

1 large onion, chopped (2 cups)

1/4 tsp. ground nutmeg

6 cups low-sodium vegetable broth

3 cups frozen shelled edamame

1 lb. broccoli, trimmed, stems and florets chopped

2 cloves garlic, minced (2 tsp.)

8 1/2-inch-thick slices from skinny whole-grain baguette

4 oz. aged goat cheese, shaved

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