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Roasted Tomato Soup


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6 ripe plum tomatoes (about 3/4 pound)

Vegetable cooking spray

1/2 teaspoon dried Italian seasoning

1/4 teaspoon freshly ground pepper

1 clove garlic, minced

1/3 cup diced onion

2 tablespoons red wine vinegar

1/4 teaspoon salt

1 (13 3/4-ounce) can no-salt-added beef broth

1 tablespoon crumbled Montrachet goat cheese

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