Roasted Eggplant (Aubergine) Soup

• medium tomatoes↗3

  halved

• eggplants1 lb

  halved lengthwise

• small onion↗1

  halved

• garlic cloves↗6

  peeled

• vegetable oil↗2 tablespoons
• fresh thyme↗1 tablespoon

  or 1 teaspoon dried thyme, chopped

• chicken stock↗4 cups

  (or more) or 4 cups low sodium chicken broth (or more)

• whipping cream↗1 cup
• goat cheese↗3⁄4 cup

  crumbled

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 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. 3

   Remove from oven.

4. 4

   Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.

5. 5

   Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.

6. 6

   Cool slightly.

7. 7

   Working in batches, puree soup in blender until smooth. Return soup to saucepan.

8. 8

   Stir in cream. Bring to simmer, thinning with more stock, if desired.

9. 9

   Season soup with salt and pepper. Ladle into bowls.

10. 10

    Sprinkle with goat cheese; serve.