roasted eggplant soup

INGREDIENTS

• 3 medium tomatoes, halved
• 1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used 3 smaller ones)
• 1 small onion, halved (eh, mine was medium)
• 6 large garlic cloves, peeled
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 4 cups chicken stock or vegetable broth
• 1/4 cup heavy cream (you can add more to taste, or skip this entirely)
• 3/4 cup (about 3 1/2 ounces) crumbled goat cheese