About this recipe:This is a super-rich and delicious tasting soup. Aubergines, tomatoes, onion and garlic are roasted, then pureed and blended with a creamy chicken soup base. Garnish with crumbled goats cheese.
3 tomatoes, halved
1 aubergine, halved lengthways
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
1 litre chicken stock
250ml double cream
100g crumbled goat cheese
salt and pepper to taste
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Preheat oven to 200 C / Gas 6. Place tomatoes, aubergine, onion and garlic on a baking tray and brush with oil.
Roast in preheated oven until very tender and brown in spots, 45 minutes.
Scoop out aubergine pulp and discard skin. Place aubergine pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken stock. Bring to the boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
Puree in batches in a food processor, liquidiser or using a hand blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more stock, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.