Ingredients
4
4 servings
- •3 tomatoes, halved
- •1 eggplant, halved lengthwise
- •1 small onion, halved
- •6 cloves garlic, peeled
- •2 tablespoons vegetable oil
- •1 tablespoon chopped fresh thyme
- •4 cups chicken broth
- •1 cup heavy cream
- •3.5 ounces crumbled goat cheese
- •salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutritional Facts
Per 4 servings
- Calories: 441
- Carbohydrate: 22g
- Fat: 37g
- Fiber: 5g
- Protein: 9g
- Sugar: 9g
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