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Roasted Eggplant Soup

Wednesday, November 18, 2015


Source:  Bon Appetit

This soup is a wonderful way to use the bounty of vegetables available in the fall. For those looking for a lighter option, simply leave out the cream -- it's delicious with or without it!

3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock
1 cup whipping cream
3/4 cup crumbled goat cheese (about 3 1/2 ounces)

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.

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