Easy Tomato and Eggplant Soup recipe

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Ingredients

2 (10.75 ounce) cans condensed tomato soup
2 medium eggplants
½ cup chicken broth

Nutrition Info

87.1 calories
carbohydrate: 17.9 g
cholesterol: : -
fat: 1.5 g
fiber: 4.9 g
protein: 2.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 472.9 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.

  2. Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

Recipe Yield

8 servings

Recipe Note

This is an easy and delicious soup that has so much flavor you won't believe how simple it is.

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