Garlicky Roasted-Eggplant and Red Pepper Soup with Chèvre

Fall is here! The leaves are changing into golden, flaming orange, and dark purple shades, and with it is coming all these colorful squashes and variety after variety of apples and pumpkins. After struggling with the fact that winter is soon going to follow, I've given up on denial and am fully embracing the colors and the cold. I’m even going apple picking this weekend!! Yes, Fall heralds the winter, but it also means I can permanently fire up my oven and welcome that warm cup of soup. Come on apples, pumpkins, and harvest festivals – I’m ready!

I tried this recipe from a book I own, Soups And Stews. I've copied the method exactly, but I've modified the quantities because I felt the eggplant flavor was very strong, and the other flavors extremely mild. I also found, that you have to keep the cheese at room temperature and the soup extremely hot, so that the cheese melts well.

Garlicky Roasted-Eggplant and Red Pepper Soup with Chèvre
1 lrg eggplant
1 lrg red pepper
1 tbsp olive oil
1 lrg onion
1 small pod garlic, minced
1 32oz box chicken broth
2 tsp fresh thyme
Salt to taste
Fresh ground pepper to taste
2 tbsp fresh basil, chopped
2 medium-thick goat cheese

Heat the oven to 425 degrees Fahrenheit. Oil a baking sheet. Cut the eggplant in half, lengthwise. With a sharp knife, cut 5 slashes, about ½ inch deep, on the cut side of each eggplant. Arrange the eggplant, cut side down, and the whole bell pepper, on the baking sheet.

Roast the vegetables in the oven, turning the bell pepper occasionally, until the pepper is black on all sides and the eggplant is very soft, about 40 minutes.

In a medium frying pan, heat oil over moderately low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Allow to cool. Transfer to food processor.

When the pepper is cool enough to handle, pull off the skin. Remove the stem, seeds, and ribs. Put the flesh in the food processor. Scrape the eggplant from it’s skin and add the flesh to the food processor. Puree until smooth.

Transfer the vegetable pure to a large pot. Add the stock, thyme, and salt. Simmer uncovered, 15 minutes. Stir in pepper. Ladle the soup into bowls, sprinkle with basil and top with a slice of goat cheese.