Easy Tomato and Eggplant Soup

This is pure simplicity at its finest hour. Roasted eggplant lends an elegant smoky flavor to tomato soup and chicken broth. These simple ingredients are gently simmered, allowing all flavors to meld into this delicious bowl of soup.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 87 Calories

Ingredients

• 2 (10.75 ounce) cans condensed tomato soup
• 2 medium eggplants
• ½ cup chicken broth

Recipe Instructions

Step 1

Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.

Step 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.