Easy Tomato and Eggplant Soup

Easy Tomato and Eggplant Soup


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

Ingredients 1 h {{adjustedServings}} servings 87 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 14

  1. 16 Ratings


I tweaked this recipe a bit after reading its reviews, and LOVED it. I used only one can of tomato soup and added four fresh tomatoes that I chopped and blended. Based on others' recommendations I added fresh garlic and grated cheese, along with some salt, pepper, and Italian seasoning. It turned out delicious!

Nathan Austin Jacroux

I made this one twice, the second time adding cheese and butter to the recipe before reheating. That added a lot of flavor!


This was very yummy, but I did tweak it a bit as some of the other reviewers did. I sliced the eggplant in 1/2 and coated both sides w/EVOO, S&P, and baked as directed. I then took out the insides and mashed them in a pot so it was chunky. In addition to the tomato soup, I added dried basil, oregano, onion powder, a touch of salt, and freshly minced garlic. I needed to add a lot more chicken broth than directed, because it was very thick. Once it was to my desired consistency, it was fantastic! We served it w/Big Y snowflake rolls- super yummy and great for dipping. We will be making it again, but will need to make a larger amount because it was such a hit w/my family, kids included (3 & 7).