Rouxbe

• 2 large eggplant (about 2 pounds), halved lengthwise
• 3 medium tomatoes, halved
• 1 small onion, unpeeled and halved
• 1/2 head garlic
• 2 tablespoons olive oil

Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Drizzle with oil. Roast until vegetables are tender and browned, about 45 minutes. Remove from oven.

• 2 sprigs rosemary
• 4 cups (or more) chicken stock
• 1/2 cup heavy cream

Scoop eggplant from skin into heavy large saucepan; discard skin. Remove skin from onions and garlic and add to the eggplant, along with the tomatoes. Remove rosemary from stem but add both the leaves and stem to the pot, then add chicken stock. Bring to a boil and reduce heat to simmer. Cook for 20 minutes or until onion is very tender.

Cool slightly. Remove rosemary stem.

Working in batches, puree soup in blender until smooth. Strain soup to a saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper.

• 1/2 cup crumbled goat cheese
• chives (optional)

Ladle into bowls. Sprinkle with goat cheese and chives. Serve.