Eggplant puree soup

Vegetables for this dish are baked in advance in the oven, so it acquires a particularly delicate texture and a unique aroma with subtle notes of haze.

Ingredients

• Tomatoes 3 pieces
• Eggplant 1,500 g
• Onion 1 piece
• Garlic 6 teeth
• Olive oil 2 tbsp. spoons
• Dried thyme 1 tsp
• Chicken or vegetable broth 1 l
• Salt taste
• Can add:
• Cream, 33% fat 60 ml
• Goat cheese 100 g

Directions

1. Preheat oven to 200 ° C. Coarsely chop the tomatoes and eggplants.
2. Peel the onion and cut it in half. Peel the garlic.
3. Sprinkle vegetables with oil, place on a baking sheet and bake in a preheated oven for 20 minutes.
4. Remove the finished garlic from the baking sheet, return the rest of the vegetables to the oven for another 25 minutes, until tender.
5. Cool the vegetables a little, peel the eggplants and tomatoes, and transfer them to a large saucepan.
6. Add garlic, onion and thyme to a saucepan, pour in the broth, bring the soup to a boil and cook over low heat for 30-40 minutes.
7. Whisk the soup with a blender until smooth, season with salt and pepper to taste. Add cream and crumbled goat cheese to the soup if desired.