“This is an easy and delicious soup that has so much flavor you won't believe how simple it is.” - by MARTHAK
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 87 cal
- 4%
- Fat
- 1.5 g
- 2%
- Carbs
- 17.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"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 add..." See moreed fresh garlic and grated cheese, along with some salt, pepper, and Italian seasoning. It turned out delicious!"
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