Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper.Wash and dry the eggplant, cut it in half lengthwise, and score its flesh with the tip of a sharp knife. Season the flesh with salt, pepper, thyme, and oliveoil, then place it on the baking tray cut side down.Wash and dry the cherry tomatoes, arrange them on the baking tray, and season with olive oil, salt, pepper, and thyme. Crush and peel the garlic, and add to the tray.
Roast the vegetables for 40 minutes until the eggplant is fully cooked inside and slightly charred on the outside. The garlic should be soft, and the tomatoes brown and caramelized.
In a large pot, fry chopped onion and red pepper flakes with olive oil for 1 minute.Scoop out the flesh of the eggplant from its peel and add it to the pot. Add roasted tomatoes with their juices and the garlic, and fry with the onion for 3 minutes.Note: we prefer to make eggplant soup without eggplant peel because the peel makes the soup less smooth and of a less appealing color. However, the peel is edible, so feel free to add it if you don't want to waste it.
Add the vegetable broth (and optionally drained and rinsed cannellini beans), bring to a boil on medium-high heat, then turn the heat down to medium-low and simmer for 15 minutes.
Turn heat off, then with an immersion blender, blend the soup until you reach your desired texture. You can go from a puree consistency to a silky smooth soup based on your preference.Taste and adjust for salt, pepper, and thyme before serving it.Tip: add more vegetable stock if you'd like a thinner soup. Simmer a few more minutes if you'd like a thicker soup.
Serving suggestions
Portion eggplant soup into bowls and garnish with fresh parsley, basil or thyme and a drizzle of extra virgin olive oil.You can add croutons, or roasted chickpeas on top.