Easy Tomato and Eggplant Soup14 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 1 hr
“This is an easy and delicious soup that has so much flavor you won't believe how simple it is.” - by MARTHAK
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 87 cal
- 1.5 g
- 17.9 g
Based on a 2,000 calorie diet
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!"
"I made this one twice, the second time adding cheese and butter to the recipe before reheating. That added a lot of flavor!..." See more"
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