Roasted Eggplant (Aubergine) Soup

• 3 medium tomatoes, halved
• 1 (1 1/2 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

1. Preheat oven to 400u0b0F.
2. 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.
3. Remove from oven.
4. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
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. Working in batches, puree soup in blender until smooth. Return soup to saucepan.
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.

tomatoes, eggplants, onion, garlic, vegetable oil, thyme, chicken stock, whipping cream, goat cheese

Taken from www.food.com/recipe/roasted-eggplant-aubergine-soup-4897 (may not work)