Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.3 Kcal (1412 kJ) | ||
| Calories from fat | 241.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.89g | 41% | |
|---|---|---|---|
| Cholesterol | 67.15mg | 22% | |
| Sodium | 963.46mg | 40% | |
| Potassium | 642.07mg | 14% | |
| Total Carbs | 13.33g | 4% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 10.38g | 21% | |
| Vitamin C | 29.1mg | 49% | |
| Iron | 0.7mg | 4% | |
| Calcium | 285.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 70.24 Kcal (294 kJ) | ||
| Calories from fat | 50.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 41% | |
|---|---|---|---|
| Cholesterol | 13.98mg | 22% | |
| Sodium | 200.64mg | 40% | |
| Potassium | 133.71mg | 14% | |
| Total Carbs | 2.78g | 4% | |
| Sugars | 1.5g | 29% | |
| Dietary Fiber | 0.92g | 18% | |
| Protein | 2.16g | 21% | |
| Vitamin C | 6.1mg | 49% | |
| Iron | 0.1mg | 4% | |
| Calcium | 59.4mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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