Directions:
- Preheat oven to 400°F.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.99 Kcal (1373 kJ) | ||
| Calories from fat | 207.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.01g | 35% | |
|---|---|---|---|
| Cholesterol | 58.05mg | 19% | |
| Sodium | 343.5mg | 14% | |
| Potassium | 550.31mg | 12% | |
| Total Carbs | 16.66g | 6% | |
| Sugars | 9.16g | 37% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 16.04g | 32% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 304.9mg | 30% | |
| Amount Per 100 g | |||
| Calories | 89.62 Kcal (375 kJ) | ||
| Calories from fat | 56.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 35% | |
|---|---|---|---|
| Cholesterol | 15.86mg | 19% | |
| Sodium | 93.86mg | 14% | |
| Potassium | 150.36mg | 12% | |
| Total Carbs | 4.55g | 6% | |
| Sugars | 2.5g | 37% | |
| Dietary Fiber | 0.87g | 13% | |
| Protein | 4.38g | 32% | |
| Vitamin C | 3.4mg | 20% | |
| Iron | 0.2mg | 4% | |
| Calcium | 83.3mg | 30% | |
* 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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