Roasted Eggplant (Aubergine) Soup

1. 1

   Preheat oven to 400u00b0F.

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.