Velvety Roasted Eggplant Bisque

Indulge in the luxurious flavors of roasted eggplant, tomatoes, onion, and garlic, delicately seasoned with thyme, pureed to perfection, enriched with cream, and elegantly garnished with goat cheese in this exquisite bisque.

Ingredients

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 cup heavy cream
3 ½	ounces crumbled goat cheese
	salt and pepper to taste

Instructions

• 1. Begin by preheating the oven to 400 degrees F (200 degrees C). Arrange halved tomatoes, eggplant, onion, and peeled garlic cloves on a baking sheet, then delicately brush with vegetable oil.
  2. Roast the vegetables in the preheated oven until they become irresistibly tender and develop a beautiful caramelized color, usually around 45 minutes.
  3. After roasting, scoop out the luscious eggplant pulp, discarding the skin. Transfer the eggplant pulp, roasted tomatoes, onion, and garlic into a sizable heavy saucepan. Add chopped fresh thyme and chicken broth. Bring the mixture to a gentle boil over medium heat, then lower the heat and let it simmer until the onion reaches a velvety tenderness, approximately 45 minutes.
  4. Carefully puree the mixture, working in batches using a food processor, blender, or an immersion blender. Return the silky bisque to low heat, incorporating the heavy cream. Let it gently simmer, adjusting the consistency with additional broth if needed. Season the bisque with a touch of salt and pepper. Serve this opulent creation in bowls, elegantly sprinkling each portion with the delightful tang of crumbled goat cheese.

Jul 20, 2024