Roasted Eggplant and Tomato Soup

The following recipe is based on the food we glean and the product we prepare from the Farmer’s Market – you can use our product in the following recipe for quick, delicious, and healthy eating. Not only do you save time using these prepared vegetables, but you support our venture as we move forward into making Farm to Freezer a sustainable operation.
~To thaw frozen vegetables and sauce, immerse package in cold water for one hour or place package in a bowl and thaw in refrigerator overnight. Do not thaw at room temperature.~
1-2 packages of Farm to Freezer roasted eggplant, diced
2 cups Farm to Freezer tomato sauce
1 large onion
1-2 tablespoons Olive oil
1 quart chicken stock
4 garlic cloves
1/2 teaspoon dried thyme
1/2 cup parmesan cheese
Sea salt
Sauté chopped onion in olive oil until slightly caramelized.
Add roasted eggplant, onion, tomato sauce and garlic to chicken stock and simmer for 10 minutes.
Add parmesan cheese and puree with a handheld blender or food processor until smooth. Salt and pepper to taste

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