Eggplant Soup

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. ~ J.R.R. Tolkien

This is a good creamy soup. We are still having soup weather in this part of the country, so maybe someone would enjoy this before we head into warm weather.

3 tomatoes, halved

1 eggplant, halved lengthwise

1 small onion, halved

6 cloves garlic, peeled

2 tablespoons oil

1 tablespoon fresh thyme (I substitute dried when I don't have fresh)

4 cups chicken broth

1 cup heavy cream ( I used half & half this time. Cream is better, but I'm too fat!)

3 1/2 ounces crumbled goat cheese ( I grated parm, I didn't have goat. But it's really wonderful with goat cheese)

salt & pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, 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 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.

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 cheese.

I had a half pound of ground turkey that was going to go south on me, so I browned it and added to the soup. This soup does not need meat, but it was good with the turkey.

I also made popovers. These were nice with the soup. A dense, crusty bread is really good.