Name: Rich and Creamy Roasted Eggplant Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Tomatoes, halved - 3; Eggplant, halved lengthwise - 1; Onion, halved - 1 small; Garlic, peeled - 6 cloves; Vegetable oil - 2 tablespoons; Chopped fresh thyme - 1 tablespoon; Chicken broth - 4 cups; Heavy cream - 1 cup; Crumbled goat cheese - 3 ½ ounces; Salt and pepper to taste - 3 ½ ounces

Ingredients for - Rich and Creamy Roasted Eggplant Soup

1. Tomatoes, halved 3

2. Eggplant, halved lengthwise 1

3. Onion, halved 1 small

4. Garlic, peeled 6 cloves

5. Vegetable oil 2 tablespoons

6. Chopped fresh thyme 1 tablespoon

7. Chicken broth 4 cups

8. Heavy cream 1 cup

9. Crumbled goat cheese 3 ½ ounces

10. Salt and pepper to taste 3 ½ ounces

How to cook deliciously - Rich and Creamy Roasted Eggplant Soup

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.

2 . Stage

Roast in preheated oven until very tender and brown in spots, 45 minutes.

3 . Stage

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.

4 . Stage

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.