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Roasted Eggplant Soup

3 medium tomatoes, halved
1 large eggplant (1-1/2 pounds), halved lenghtwise
1 small onion, halved
6 large garlic cloves, peeld
2 Tbs vegetable oil
1 Tbs fresh chopped thyme or 1 tsp dried
4 cups (or more) stock
1 cup whipping cream (optional)
3/4 cup crumbled goat cheese

Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and
garlic on large baking sheet. Brush vegetables with oil. roast
until tender and brown in spots, about 45 minutes. Remove from
oven. Scoop eggplant from skin into soup pot; discard skin. Add
remaining roasted vegetables and thyme to pot. Add 4 cups stock
and bring to a boil. Reduce heat to simmer. Cook until onion is
very tender, about 45 minutes. Cool slightly. Puree soup until
smooth. Stir in cream. Bring to simmer, thinning with more stock
if desired. Season with salt and pepper. Ladle into bowls.
Sprinkle with goat cheese and serve. Serves 4.

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