1

Preheat oven to 400° F.

2

Place tomatoes, eggplant onion and garlic on a large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Slide peel off of tomato slices; discard skin. Add onion, garlic and thyme to same saucepan. Add 4 cups of chicken broth and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.

3

Working in batches, pureé soup in blender until smooth. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired.

4

Season soup with salt and pepper. Ladle into bowls. Sprinkle with cheese; serve.