Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
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.
Bring to a boil, reduce heat and simmer for 20 minutes.
Using an immersion blender, blend the soup in the pot.
Divide into 4 bowls, top with chives or fresh parsley if desired.