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 1 1/2 tablespoons fresh marjoram or 1 1/4 teaspoons dried 2 cans (14.5 ounces each) reduced sodium chicken broth 1 cup heavy cream 3/4 teaspoon salt 1/2 teaspoon pepper

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