Roasted Eggplant Soup

Another gem from www.smittenkitchen.com who adapted it from Bon Appetit magazine. She suggests seasonings for an alternative taste and it was this way that I made it. It was delicious!!

Roasted Eggplant Soup
adapted from Bon Appetit
Serves 4

3 medium tomatoes, halved (I quartered them)
1 large eggplant (about 1 1/2 pounds) halved lengthwise, or 3 smaller ones
1 small or medium onion, halved (I quartered it)
6 garlic cloves, peeled (I used 3 )
2 tbsp olive oil
1 tbsp chopped fresh thyme or 1 tsp dried
4 cups chicken or veg stock
1/4 cup heavy cream (optional, or more to taste)
3/4 cup crumbled goat cheese (opt, I omitted because it didn't need it IMO)

Preheat oven to 400F. Arrange tomatoes, eggplant, onion and garlic on large baking sheet (you'll need two). Brush or drizzle vegetables with olive oil and roast for 20 mins. Remove garlic so it doesn't burn and return the trays to the oven for an additional 25 mins until the vegetables are browned in spots and tender soft. Remove from the onion and scoop the insides out of the eggplant (though since you puree it all, next time I am not throwing away the skins) and scoop into a large soup pot. Add the rest of the vegetables, thyme and stock. Bring to a boil, reduce to a simmer. Cook until onion is very tender. (Here is she says about 45 mins or longer, but since I had chopped some of the vegetables smaller mine were practically ready to puree after boiling). Cool slightly.

Puree soup. Add cream and bring to a simmer. Season with salt and pepper and add additional spices. I used 1 tsp cumin, 1 tsp coriander, 1/4 tsp red pepper. Sprinkle with goat cheese if using.