Roasted Eggplant (aubergine) Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 medium tomatoes, halved
• 1 (1 1/2 lb) eggplants, halved lengthwise
• 1 small onion, halved
• 6 garlic cloves, peeled
• 2 tablespoons vegetable oil
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
• 4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
• 1 cup whipping cream
• 3/4 cup goat cheese, crumbled

Recipe

• 1 preheat oven to 400°f.
• 2 place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes.
• 3 remove from oven.
• 4 scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan.
• 5 add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes.
• 6 cool slightly.
• 7 working in batches, puree soup in blender until smooth. return soup to saucepan.
• 8 stir in cream. bring to simmer, thinning with more stock, if desired.
• 9 season soup with salt and pepper. ladle into bowls.
• 10 sprinkle with goat cheese; serve.