A delightful and hearty soup featuring roasted vegetables, perfect for a cozy meal.
Preheat your oven to 400°F.
Ensure the oven is fully preheated before placing the vegetables inside for even roasting.
Place the eggplants, tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly.
Cut the vegetables into similar sizes for even roasting.
Roast the vegetables in the oven for about 45 minutes, or until they are tender and slightly charred.
Check the vegetables halfway through and rotate the tray if needed for even cooking.
Remove the vegetables from the oven and let them cool slightly.
Cooling makes it easier to handle the vegetables for the next step.
Scoop the flesh from the eggplants and discard the skins. Transfer all roasted vegetables to a saucepan.
Use a spoon to scoop out the eggplant flesh efficiently.
Add the chicken broth and thyme to the saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Blend the soup in batches until smooth, then return it to the saucepan.
Blend in small batches to avoid overfilling the blender.
Stir in the cream and reheat gently. Adjust the consistency with additional broth if needed.
Do not boil the soup after adding the cream to prevent curdling.
Season the soup with salt and pepper to taste. Ladle into bowls and garnish with crumbled goat cheese.
Serve immediately for the best flavor and texture.
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