Soup with baked aubergines and tomatoes

1. Cut tomatoes, bulbs and eggplants along in half. Peel the garlic. Preheat doo

Ingredients: Instructions

1. Cut tomatoes, bulbs and eggplants along in half. Peel the garlic. Preheat the oven to 200 degrees. Put the tomatoes, eggplant, onions and garlic on a large baking tray or two medium baking sheets. 2. Using a brush, grease the vegetables with olive oil, then bake them for 20 minutes. After that, remove the garlic cloves from the oven so that they do not burn, and return the baking tray back to the oven. Bake the remaining vegetables for another 25 minutes, until they become soft and brown spots appear on them. 3. Remove the vegetables from the oven. Peel the eggplants from the peel and place them in a large sauté pan or pan. Add the rest of the vegetables, thyme and broth. Bring to a boil, then reduce the heat and cook over low heat until the onion is very soft, about 45 minutes. Lightly cool. 4. Pour the soup into the bowl of a blender or food processor and mix to a consistency of mashed potatoes. You can also use a submersible blender. Pour the soup back into the pan, add the cream and bring to a boil. Season with salt and pepper. Pour soup into 4 bowls, sprinkle with goat cheese and serve immediately.

Servings: 4