Roasted Vegetable Soup

Description
A medley of vegetables mellowed with cream makes a pleasing first course for a holiday dinner. This soup can be made up to two days ahead. If it thickens too much, simply add a little extra chicken broth.

Ingredients

 * 4 plum tomatoes, halved
 * 2 small eggplants (about 1 pound each), quartered lengthwise
 * 6 green onions, white and 1-inch green
 * 4 garlic cloves
 * 3 tablespoons olive oil
 * 1½ tablespoons fresh marjoram or 1¼ teaspoons dried
 * 2 cans (14.5 ounces each) reduced sodium chicken broth
 * 1 cup heavy cream
 * ¾ teaspoon salt
 * ½ teaspoon pepper

Directions

 * 1) Heat oven to 400°F.
 * 2) Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan.
 * 3) Toss with oil and marjoram.
 * 4) Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown.
 * 5) When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables.
 * 6) Stir in broth.
 * 7) Bring to a boil over high heat.
 * 8) Reduce heat to low and simmer 35 minutes until vegetables are very soft.
 * 9) Cool.
 * 10) Purée soup in blender in batches.
 * 11) Return soup to saucepot.
 * 12) Stir in cream, salt and pepper.
 * 13) Heat through.