Ingredients

• Cherry tomatoes10 oz
• Garlic8 cloves
• Olive oilspray
• Brown rice3/4 cup
• Vegetable broth2 cups
• Saltto taste
• Spices, black pepperto taste
• Chives2 tbsp, minced

Steps

1. 1. Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
2. 2. Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
3. 3. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
4. 4. Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
5. 5. Bring to a boil, reduce heat and simmer for 20 minutes.
6. 6. Using an immersion blender, blend the soup in the pot.
7. 7. ▢ Divide into 4 bowls, top with chives or fresh parsley if desired.