Easy Tomato and Eggplant Soup

Easy Tomato and Eggplant Soup
  • 2 (10.75 ounce) cans condensed tomato soup
  • 2 medium eggplants
  • 1/2 cup chicken broth


  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.

05/01/2018
Easy Tomato and Eggplant Soup, recipe PT15M PT1H 5 455 calories

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