Roasted Tomato Soup

Ingredients

• 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

Preparation

1. Cut tomatoes in half lengthwise; place tomato halves, cut side down, in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat each tomato half with cooking spray; sprinkle evenly with Italian seasoning, pepper, and garlic. Bake at 500° for 15 to 20 minutes or until tomato skins are charred. Let cool slightly. Position knife blade in food processor bowl; add tomato. Process 3 or 4 times or until slightly chunky.
2. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Stir in tomato mixture, vin-egar, salt, and beef broth. Bring to a boil; reduce heat and simmer 5 minutes.
3. To serve, ladle soup into individual bowls, and top evenly with cheese.