Easy Tomato and Eggplant Soup

Easy Tomato and Eggplant Soup

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
MARTHAK
Recipe by  MARTHAK

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (14)

Rate This Recipe
MYBELLE411
27

MYBELLE411

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!

lil'turbo
8

lil'turbo

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

CHRIS1968
6

CHRIS1968

This was a good recipe. I added green pepper to the final boil until it was soft, that added a lot of flavor

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 87 cal
  • 4%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 17.9 g
  • 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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Quick and Easy Cream of Tomato Soup

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Eggplant Tomato Bake