Soup with roasted eggplants and tomatoes
Description
A hearty first course. If you want to make the soup more spicy, add 2 teaspoons of cumin, 1 teaspoon of ground coriander, and a pinch of red pepper flakes. At the end, season the soup with lemon juice, and substitute feta cheese for goat cheese. The soup is ready to serve.
Instructions
- 1
Step 1
1. Cut the tomatoes, onions, and eggplants in half lengthwise. Peel the garlic. Preheat the oven to 200 degrees. Place the tomatoes, eggplants, onions, and garlic on one large baking sheet or two medium baking sheets.
- 2
Step 2
2. Brush the vegetables with olive oil and bake for 20 minutes. Then remove the garlic cloves from the oven to prevent burning, and return the baking sheet back to the oven. Bake the remaining vegetables for another 25 minutes, until tender and browned.
- 3
Step 3
3. Remove the vegetables from the oven. Peel the eggplants and place them in a large saucepan or pot. Add the remaining vegetables, thyme, and broth. Bring to a boil, then reduce the heat and simmer until the onions are very soft, about 45 minutes. Let cool slightly.
- 4
Step 4
4. Pour the soup into the bowl of a blender or food processor and blend until smooth. You can also use an immersion blender. Return the soup to the saucepan, add the cream, and bring to a boil. Season with salt and pepper. Divide the soup among 4 bowls, sprinkle with goat cheese, and serve immediately.