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Rich and Creamy Roasted Eggplant Soup
- 3 tomatoes, halved
- 1 eggplant, halved lengthwise
- 1 small onion, halved
- 6 cloves garlic, peeled
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 3 1/2 ounces crumbled goat cheese
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 37g|
|Saturated Fat 20g|
|Total Carbohydrate 22.4g|
|Dietary Fiber 4.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|