Roasted Aubergine Soup recipe

Not really sure where I originally got this recipe, but it is a great soup. The original recipe had 3 medium tomatoes, while I prefer Roma tomatoes for a better flavor.

Roasted Aubergine Soup

6 Roma tomatoes, halved lengthwise

1 eggplant, halved lengthwise

1 small onion, halved

6 garlic cloves, peeled

2 tablespoons Olive Oil

1 tablespoon fresh thyme

4 cups chicken stock

1 cup whipping cream

3/4 cup goat cheese, crumbled for garnish

1. Preheat oven to 425°F.
2. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, approximately 45 minutes.
3. Remove from oven.
4. Scoop eggplant from skin into large and heavy saucepan; discard skin. Add remaining roasted vegetables and thyme.
5. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
6. Cool slightly.
7. Puree soup with blender until smooth.
8. Stir in cream. Bring to simmer, thinning with more stock, if desired.
9. Season soup with salt and pepper. Ladle into bowls.
10. Sprinkle with goat cheese; serve.