Roasted Eggplant Soup

I’ve been doing a spectacular amount of hemming and hawing over this post. There’s the, “Is it too late to talk about eggplants and tomatoes?” question, as it is well into October and eggplants are so… late summery. But there are still a ton of eggplants and tomatoes at the markets, likely due to this warm fall we’ve been having. Although they may not be the perky specimen that first appeared in August, they are absolutely perfect for soup. Then there’s the “Ugh, SOUP” issue wherein I have to admit that I find soup kind of dull. Sure, I’ve got a slew of that I find interesting, but still, the vast majority of soups out there to be either too salty, too watery, cream bombs (I’d rather save my heavy cream to top pie, thank you very much) or to taste like limp, boiled vegetables. And finally, there’s the fact that this soup is excellent the way it is but with endless potential for tweaking, and who wants a slightly unfinished recipe? But then, thank goodness, I said this to myself: “Zzzzz!” and also “pbbbblt!” Because if I put myself to sleep with all of this hand-wringing, I can only imagine how few of you will make it past paragraph one.