Easy Tomato and Eggplant Soup
2 (10.75 ounce) cans condensed tomato soup
2 medium eggplants
½ 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.
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