Rich and Creamy Roasted Eggplant Soup

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.