Roasted Eggplant (Aubergine) Soup

food.com

Louise Helland

"The recipe calls for one cup of cream, but the soup tastes equally delicious without it."

3 medium tomatoes, halved

1 (1 ½ lb) eggplants, halved lengthwise

1 small onion, halved

6 garlic cloves, peeled

2 tablespoons vegetable oil

1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped

4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)

1 cup whipping cream

3⁄4 cup goat cheese, crumbled

Directions at food.com

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