• Oven roast 2 large or three small whole eggplant; cool, peel
• Oven roast 4 large or 6 small peppers; cool, peel, reserve liquid
• Oven roast 3 fresh tomatoes with olive oil, salt, pepper, and fresh thyme sprigs; cool, peel
• 2 tablespoons butter
• ½ cup extra virgin olive oil
• 2 small or 1 large yellow onion, chopped
• 2 cloves garlic
• 2 teaspoons fresh thyme
• 1 bay leaf
• 1 hot pepper, seeded
• ¼ cup local honey
• 2 quarts chicken stock
• kosher salt
• black pepper
• smoked paprika

Heat butter and olive oil in a soup pot and add onions, garlic, thyme, salt, and pepper.  Sweat until translucent.  Add roasted vegetables, stock, and remaining ingredients.  Simmer 30-45 minutes and taste for seasoning.  Remove bay leaf and blend until smooth.  Serve hot in individual bowls.  Garnish with smoked paprika and drizzle with olive oil.