Easy Tomato and Eggplant Soup

Image courtesy: flickr.com/photos/thegardenslug/

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.