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Roasted Tomato Soup
Ingredients
  • 1¾ pounds fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved)
  • 1 sweet onion, peeled and quartered
  • 1 head garlic, top third cut off to expose the cloves
  • ¼ cup olive oil
  • Salt and freshly ground black pepper
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 2 sprigs thyme
  • 3 tablespoons chopped fresh basil
  • ⅓ cup crumbled goat cheese
Steps
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