Easy Tomato and Eggplant Soup Recipe - Allrecipes.com
Easy Tomato and Eggplant Soup Recipe
  • READY IN 1 hr

Easy Tomato and Eggplant Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Oct 12, 2005

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!

Most Helpful Critical Review
Feb 16, 2003

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


16 Ratings

Oct 04, 2011

This was very yummy, but I did tweak it a bit as some of the other reviewers did. I sliced the eggplant in 1/2 and coated both sides w/EVOO, S&P, and baked as directed. I then took out the insides and mashed them in a pot so it was chunky. In addition to the tomato soup, I added dried basil, oregano, onion powder, a touch of salt, and freshly minced garlic. I needed to add a lot more chicken broth than directed, because it was very thick. Once it was to my desired consistency, it was fantastic! We served it w/Big Y snowflake rolls- super yummy and great for dipping. We will be making it again, but will need to make a larger amount because it was such a hit w/my family, kids included (3 & 7).

Feb 16, 2003

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

Oct 22, 2012

I just made this soup and followed the recipe adding nothing. I wasn't sure about adding milk to the tomato soup but did add just one can of milk. Enjoyed it very much.

Sep 10, 2011

After adding some extra ingredients suggested by others this soup turned out great. I used 2 small eggplants, one fresh tomato, 1 can of soup, some fresh basil, some garlic, grated italian cheese blend, italian seasoning, some butter and topped with a dollup of sour cream.

Jun 18, 2010

I like eggplant, but I have to agree with some of the other comments. It's a bland soup, but it could be a good base soup. I had to add onion powder, garlic powder, garlic salt, basil, Italian seasoning, and some crumbles of feta cheese to make it something I wanted to eat.

Feb 09, 2010

Super easy! I only had 1 eggplant handy, so I only used 1 can soup. But, I did add in a can of crushed tomatoes and a chopped green pepper. Love it!


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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