roasted eggplant soup
Preheat oven to 400 F. Halve tomatoes, eggplant, onion, and place with garlic on baking sheet. Brush with oil and roast until tender and browned, about 45 minutes.
Scoop eggplant from skin (discard skin). Place all vegetables and thyme in saucepan. Add chicken broth and bring to boil. Simmer until onion is very tender, about 45 min. Cool slightly.
Working in batches, puree soup in blender until smooth. Return to saucepan and stir in cream. Bring to simmer, thinning with broth if desired.
Season with salt and pepper. Ladle into bowls. Sprinkle with goat cheese and serve.
source: Matt Horn (Hyde Park neighbor)