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1
Preheat the oven to 425 degrees.
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2
On a large baking sheet, place the eggplant halves, the tomato halves and the garlic cloves. Brush the eggplant and tomatoes with oil.
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3
Roast the veggies for 45 minutes to an hour, until the veggies get soft and browned. Make sure to check on the garlic cloves from time to time so they don't burn.
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4
Remove the veggies from the oven and let cool until you can handle them.
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5
In a large pot, heat 1 Tbs. of oil over medium high heat.
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6
Add the onion and cook for 5 minutes until it softens and starts to brown.
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7
Scoop the eggplant meat out of the skin and add it to the pot. Add the tomatoes to the pot. Squeeze the garlic out from their skins and add them to the pot also.
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8
Add the thyme, cumin, oregano and red pepper flakes. Toss to combine.
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9
Add the broth and bring the soup to a boil. Lower the heat and let simmer for 45 minutes to an hour. Turn off the heat and let the soup cool a bit.
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10
Working in batches, puree the soup in a blender (make sure to only fill the blender half-way with soup and hold a dishtowel over the lid) until it is totally smooth. If you have an immersion blender, you can just blend the soup in the pot.
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11
Return the pureed soup to the pot. Add the milk or cream and bring the soup to a simmer. Season with salt and pepper, to taste. Serve
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12
Serve while hot and garnish with vegan grated cheese, fresh basil and diced tomato.
