Heat the oven to 425°F.  Arrange the eggplant, tomatoes and garlic in a large roasting pan.  Drizzle the oil over the vegetables and toss to coat.  Roast for 25 minutes or until the vegetables are lightly browned.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor.  Cover and blend until the mixture is smooth.  Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil.  Reduce the heat to low.  Stir in the light cream and basil.  Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.