Combine eggplant, zucchini and yellow squash with 1/3 cup olive oil and 2 teaspoons ground chipotle chile pepper in a large bowl. Transfer to a shallow baking pan. Roast at 425°F for 30 minutes or until vegetables are tender and browned.
Heat 3 tablespoons olive oil in a medium stockpot. Add onion, minced garlic, celery and thyme. Reduce heat and sweat the vegetables until they are clear, not brown; stirring frequently for 5 to 6 minutes. Add 1 tablespoon ground chipotle chile pepper and cook another 1 to 2 minutes. Add the wine and tomatoes and cook until the liquid is reduced by two-thirds.
Add the potatoes and chicken stock, bringing the soup to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 20 to 22 minutes. Add the heavy cream, roasted vegetables and any cooking juices.
Serve hot. If desired garnish with a dollop of sour cream, chopped fresh cilantro, lime wedges or crispy tortilla strips.