Roasted Red Pepper Soup with Mini Ratatouille – Rachael Ray

Ingredients

• 4 red bell peppers
• 4 vine-ripened tomatoes
• 3 cloves garlic, cracked and peeled
• 5 tablespoons extra virgin olive oil (EVOO), divided
• Salt and ground black pepper
• 1 small eggplant, cut into small dice
• 2 small zucchini, cut into small dice
• 1 small onion, cut into small dice
• 4-5 sprigs thyme, leaves removed and chopped
• 2-4 cups chicken or vegetable stock, depending on how thick you like your soup
• 1 small log goat cheese (about 4 ounces), crumbled, for garnish