mmmmmm

eggplant being one of my new favorite foods and today actually feeling like fall inspired me to search out some eggplant soup recipes for dinner. the results were divine and will last me for days. I didn't add the cream, put some parmasean on top instead of goat cheese, and didn't have any thyme, but these things happen and it was still delicious. thank you epicurious!

Ingredients

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 or canned low-salt chicken broth

1 cup whipping cream
3/4 cup crumbled goat cheese (about 3 1/2 ounces)

Preparation

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.

(Thank you to Theresa Shelton for the image :) )