Easy Tomato and Eggplant Soup

Easy Tomato and Eggplant Soup

14
MARTHAK 0

"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

1 h servings 87 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 17.9g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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

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 insid...

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

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.

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 chees...

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...

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!

I made this with crushed tomatoes instead of soup and added some garlic. Served it with cheese over the top and a touch of sour cream. Teste was excellent but texture was a little off.