Rich And Creamy Roasted Eggplant Soup

Ingredients

• Servings: 4
• 3 tomatoes, halved
• 1 eggplant, halved lengthwise
• 1 small onion, halved
• 6 cloves garlic, peeled
• 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh thyme
• 4 cups chicken broth
• 1 cup heavy cream
• 3 1/2 ounces crumbled goat cheese
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (200 degrees c). place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
• roast in preheated oven until very tender and brown in spots, 45 minutes.
• scoop out eggplant pulp and discard skin. place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
• puree in batches in a food processor or blender, or using an immersion blender. return to low heat and stir in cream. bring to a simmer, thinning with more broth, if necessary. season with salt and pepper. ladle into bowls and sprinkle with goat cheese.