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