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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