Roasted Tomato and Eggplant Soup

Preheat oven to 400°F. Line a 15×10- inch baking pan with parchment paper. Place eggplant and roma tomatoes in prepared pan. Roast 30 minutes or until tender and browned in places. 2. Meanwhile, in a large pot cook onion and garlic over medium 4 minutes, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. 3. Add the remaining broth, the thyme, cayenne pepper, and roasted vegetables to pot. Bring to boiling; reduce heat. Cover and simmer 10 minutes. 4. Meanwhile, for cashew cream, in a small food processor or blender combine cashews and milk. Cover and process until smooth. 5. Stir undrained diced tomatoes into pot. Using an immersion blender, puree soup. Stir in half of the basil and the balsamic vinegar. Season with salt and black pepper. 6. Serve soup over wheat berries. Top with spoonfuls of cashew cream and the remaining basil.