ingredients
- 4 garlic cloves
- 3/4 teaspoon salt
- 1 1/2 tablespoons fresh marjoram or 1 1/4 teaspoons dried
- 1 cup heavy cream
- 2 cans (14.5 ounces each) reduced sodium chicken broth
- 6 green onions, white and 1-inch green
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 4 plum tomatoes, halved
- 2 small eggplants (about 1 pound each), quartered lengthwise
prepration
Heat oven to 400 F. Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown.
When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
Pure soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.
