3 med tomatos halved
1 large eggplant halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 Tblsp veggie oil
1 tsp dried thyme
4 c (or more) of chicken stock
1 c whipping cream (I used milk)
3/4 c crumbled goat cheese
Preheat oven to 400*, place tomatoes, eggplant, onion and garlic on baking a sheet.
Brush with oil. Roast until tender and brown spots (~45 min)
Scoop eggplant from skin and put into large saucepan with remaining veggies and thyme
Add 4 c of broth and bring to boil.
Reduce heat to simmer and cook until onions are tender ~45 min
Puree until smooth. Stir in cream
Bring to simmer, thinning with stock if desired
Season with salt and pepper
Sprinkle with goat cheese
Guess who is getting a grilled cheese and this yummy soup for dinner? My very happy husband!