Roasted Eggplant (Aubergine) Soup

Recipe by Dave5003
READY IN: 1hr 10mins
YIELD: 1 Batch




  • 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.