This is an easy and delicious soup that has so much flavor you won’t believe how simple it is.
Original recipe makes 8 servings
2 (10.75 ounce) cans condensed tomato soup
2 medium eggplants
1/2 cup chicken broth
- 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.
Calories: 87 kcal
Carbohydrates: 17.9 g
Cholesterol: 0 mg
Fat: 1.5 g
Fiber: 4.9 g
Protein: 2.9 g
Sodium: 473 mg