Roasted Eggplant (Aubergine) Soup

Directions

1. 1
   Preheat oven to 400°F.
2. 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. 3
   Remove from oven.
4. 4
   Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
5. 5
   Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
6. 6
   Cool slightly.
7. 7
   Working in batches, puree soup in blender until smooth. Return soup to saucepan.
8. 8
   Stir in cream. Bring to simmer, thinning with more stock, if desired.
9. 9
   Season soup with salt and pepper. Ladle into bowls.
10. 10
    Sprinkle with goat cheese; serve.