Roasted Eggplant Soup
3 medium tomatoes, halved
1 large eggplant (about 1 1 / 2 lb), halved (I used 3 small)
6 large garlic cloves, peeled
2 tablespoons olive oil
1 small onion, halved (er, I had medium)
4 cups chicken broth or vegetable
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Cream 1 / 4 cup heavy (you can add more flavor, or completely skip this)
3 / 4 cup (about 3 1 / 2 ounces) crumbled goat cheese
Preheat oven to 400 ° C. Arrange tomatoes, eggplant, onion and garlic in a large baking sheet or two less if you’re like me, have a small oven. Vegetable brush or a little oil, then cook for 20 minutes, only to break off the cloves of garlic (the original recipe did you keep them all the time and mine, unfortunately burned) and return to pan oven for 25 minutes until the rest of the vegetables are tender and brown in spots. Remove from oven and pick up the eggplant skin in a heavy, large saucepan or soup pot. Add the remaining vegetables, thyme and chicken stock or vegetable stock and bring to a boil, then reduce heat to low. Cook until onion is tender, about 45 minutes (I took more time). Cool slightly.
Working in batches, puree soup in blender until as smooth as you want it. (Or if you have an immersion blender, you can do it in the pot.) Return to the saucepan, add cream and bring soup back to a boil. Season with salt and pepper. Serve in four bowls, top with goat cheese.
A spicier riff: As mentioned above, if you like playing with the spices, this soup has a great potential. The next time I do, I could give back 1 to 2 teaspoons ground cumin, 1 teaspoon ground coriander and a pinch of red pepper flakes or Aleppo pepper adds the broth. I could finish the soup with a little lemon juice and could use feta, which has a stronger flavor than soft goat before. If you add spices or changes, I’d love to know what happened in the comments.