Roasted Zucchini Soup

Ingredients

• extra virgin olive oil
• 2 medium yellow onions
• 1 clove garlic, skin still on
• 1 1/2 pounds small or medium zucchini
• 1 quart vegetable stock, divided
• 1 1/2 tablespoons white wine vinegar
• Salt and white pepper to taste
• 2 slices crusty bread

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Recipe Notes 

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