Mistyck
Blah
# 3 medium tomatoes, halved
# 1 (1 1/2 lb) eggplants, halved lengthwise
# 1 small onion, halved
# 6 garlic cloves, peeled
# 2 tablespoons vegetable oil
# 1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
# 4 cups chicken stock or low sodium chicken broth (or more)
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.
Bring to simmer, thinning with more stock, if desired.
Season soup with salt and pepper. Ladle into bowls.
# 1 (1 1/2 lb) eggplants, halved lengthwise
# 1 small onion, halved
# 6 garlic cloves, peeled
# 2 tablespoons vegetable oil
# 1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
# 4 cups chicken stock or low sodium chicken broth (or more)
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.
Bring to simmer, thinning with more stock, if desired.
Season soup with salt and pepper. Ladle into bowls.