Roasted Aubergine Soup

Total Time

1 Hour 45 Minutes

Servings

4

Ingredients

• 3 tomatoes, halved
• 1 aubergine, 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 double cream
• 3 1/2 ounces crumbled goat cheese
• salt and pepper to taste

Instructions

1. Preheat oven to 200°C. Place tomatoes, aubergine, onion and garlic on a baking sheet and brush with oil.
2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
3. Scoop out aubergine pulp and discard skin. Place aubergine 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.
4. 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.