Directions:
- Preheat oven to 400 degrees F. 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, about 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 using a food processor 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 | 269.84 Kcal (1130 kJ) | ||
| Calories from fat | 193.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.51g | 33% | |
|---|---|---|---|
| Cholesterol | 53.72mg | 18% | |
| Sodium | 770.77mg | 32% | |
| Potassium | 513.65mg | 11% | |
| Total Carbs | 10.66g | 4% | |
| Sugars | 5.77g | 23% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 0.6mg | 3% | |
| Calcium | 228.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 70.24 Kcal (294 kJ) | ||
| Calories from fat | 50.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 33% | |
|---|---|---|---|
| Cholesterol | 13.98mg | 18% | |
| Sodium | 200.64mg | 32% | |
| Potassium | 133.71mg | 11% | |
| Total Carbs | 2.78g | 4% | |
| Sugars | 1.5g | 23% | |
| Dietary Fiber | 0.92g | 14% | |
| Protein | 2.16g | 17% | |
| Vitamin C | 6.1mg | 39% | |
| Iron | 0.1mg | 3% | |
| Calcium | 59.4mg | 23% | |
* 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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