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Ingredients:
Prep: Dice onion, chop garlic, remove the top of the eggplant and peel the skin, cut eggplant into ½” pieces, take the leaves off of the thyme and open the can(s) of tomatoes.
In a large pot, heat olive oil and sweat onions and garlic for ~5 minutes
Drop in eggplant and thyme and toss to cover in oil
Pour in stock, bring to a boil and cook ~10 minutes until eggplant is soft
Pour in tomatoes, mix, and simmer 15-20 minutes
While soup is simmering, make grilled cheese (Tips: Buttered bread, hot oil, low a slow, covered)
Once soup is reduced to your liking, use an immersion blender to blend until smooth
Chop basil, add to soup, and simmer on low heat for just a couple minutes
Taste and adjust for salt and pepper
Heat up heavy cream in microwave and then add to soup, if desired
Serve with grilled cheese, and enjoy!