Ingredients
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3 medium tomatoes, halved
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1 small onion, halved
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6 garlic cloves, peeled
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2 tablespoons vegetable oil
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1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
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4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
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1 cup whipping cream
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3/4 cup goat cheese, crumbled
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1 (1 1/2 lb) eggplants, halved lengthwise
Instructions
- Preheat oven to 400°F.
- 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.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.