This recipe from Gf-Zing! is perfect for a cold fall day when eggplants and tomatoes are still plentiful at the local farmers’ market.
Preheat oven to 400 degrees.
On a large cookie sheet with a rim, place
1 eggplant, halved the long way, cut side up
3 medium to large tomatoes, stem end removed
1 onion, peeled and halved
6 cloves of garlic, peeled
Brush all the vegetables with olive oil. Roast for 45 minutes.
Scoop the eggplant flesh in to a large pot. Discard the eggplant skin. Add the rest of the roasted vegetables, 4 cups of gluten free chicken or vegetarian stock, and 1 teaspoon of dried thyme.
Bring to a boil, lower the heat and simmer the vegetable and stock mixture for 45 minutes.
Puree the soup using an immersion blender or by transferring the soup to a food processor or blender.
Season to taste with salt, black pepper, and a small amount of sugar if needed.
Serve the soup with crumbled goat cheese or cheddar to sprinkle on top.
Make sure all your ingredients are gluten free.