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 | 419.43 Kcal (1756 kJ) | ||
| Calories from fat | 247.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.52g | 42% | |
|---|---|---|---|
| Cholesterol | 66.55mg | 22% | |
| Sodium | 449.08mg | 19% | |
| Potassium | 950.17mg | 20% | |
| Total Carbs | 28.38g | 9% | |
| Sugars | 15.62g | 62% | |
| Dietary Fiber | 6.71g | 27% | |
| Protein | 18.62g | 37% | |
| Vitamin C | 19.6mg | 33% | |
| Iron | 1.4mg | 8% | |
| Calcium | 299.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 71.5 Kcal (299 kJ) | ||
| Calories from fat | 42.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 42% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 22% | |
| Sodium | 76.56mg | 19% | |
| Potassium | 161.98mg | 20% | |
| Total Carbs | 4.84g | 9% | |
| Sugars | 2.66g | 62% | |
| Dietary Fiber | 1.14g | 27% | |
| Protein | 3.17g | 37% | |
| Vitamin C | 3.3mg | 33% | |
| Iron | 0.2mg | 8% | |
| Calcium | 51mg | 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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