Roasted Eggplant Soup

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The Foodies' Kitchen
Nutrition per serving    (USDA % daily values)
CAL
271
FAT
51%
CHOL
14%
SOD
24%

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Ingredients for 4 servings

3 medium tomatoes, halved

1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used 2 smaller ones)

1 medium onion, halved

2 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups chicken stock or vegetable broth

1/4 cup heavy cream

Parmesan Cheese, for sprinkling

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