Roasted Eggplant Soup

I try to sneak something healthy into every meal.  Aaron refuses to subsist on rabbit food, so I am always looking for vegetable dishes that have a richness and complexity of flavor that are low calorie and we will both enjoy. I also need dishes that are filling and don't appear to be too "healthy" or "vegetarian" so my husband will eat them without feeling the need to have a second dinner later on in the night.
I was given this recipe by my friend Shana, who got the recipe from another friend Lacey.  Hopefully they will keep the recipes coming, because I absolutely LOVE this soup. This recipe, like all of my recipes, is super easy, with minimal prep time.
Warning: I have a  "lovely" burn on my collar bone and another burn on my temple because I did not allow the soup to cool sufficiently prior to putting it in the blender.  Needless to say, once I started blending, the top flew off of the blender and I was covered in scalding hot eggplant soup.  I am extremely lucky that the damage to my skin was not worse. I always manage to injure myself while cooking.  I inherited this trait from mom. Thanks mom : )


ROASTED EGGPLANT SOUP


Ingredients
3 med tomatoes halved
1 large eggplant (approx 1 1/2 lbs) halved lengthwise
1 small onion halved
6 large garlic cloves peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
5 cups low sodium chicken stock
1 cup of greek yogurt
3/4 cup of goat cheese

Instructions
preheat oven to 400 degrees. Place tomatoes, eggplant, onions, and garlic on a large baking sheet and brush with olive oil.
Roast in oven for 45 minutes or until vegetables are soft and brown in spots. Remove from oven.
Scoop the inside of the eggplant and place in large pot. Discard skin. Add the remaining vegetables and thyme to the pot. Add the chicken stock and bring to a boil.  Reduce to a simmer and simmer for 45 minutes. Cool slightly.

Puree the vegetables and stock in batches in the blender until smooth. Return soup to pot and bring soup to simmer.  If you need to add more stock to thin soup to your desired preference feel free to do so. Add in greek yogurt and stir.  Add salt and pepper to taste.  Serve in owls and crumble goat cheese over the top.